This recipe for moist banana cake with white miso butterscotch and frozen kulfi—made of condensed milk and Ovaltine—comes from Ravinder Bhogal's 'Jikoni.'

Ingredients

1 tablespoon black tea leaves
200 milliliters boiling water
200 grams pitted dates
110 grams unsalted butter
350 grams dark muscovado sugar
1 tablespoon treacle
1 tablespoon date syrup
400 grams self-raising flour
4 eggs
1 teaspoon vanilla extract
1 tablespoon bicarbonate of soda
200 grams peeled bananas
50 grams Ovaltine
450 grams condensed milk
300 milliliters double cream
For the butterscotch<\/em>
500 milliliters double cream
175 grams demerara sugar
175 grams unsalted butter
1 tablespoon golden syrup
60 grams white miso

Directions

Step 1
The kulfi will take at least 6 hours to set, so make it ahead of time. In a large bowl, mix the Ovaltine into the condensed milk until there are no lumps. In a separate bowl, whip the cream to soft peaks, then fold it into the condensed milk mixture. Pour the kulfi into a tub and freeze until set. It really is as simple as that!

Step 2
Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Line a 24cm square cake tin with baking parchment.

Step 3
Put the tea leaves in a heatproof jug or bowl, pour over the boiling water and allow to infuse for a minute. Strain the tea, discarding the tea leaves, then soak the dates in the hot tea for 10 minutes. \r\n\r\nIn a large bowl, beat together the butter and sugar until smooth. Stir in the treacle and date syrup, followed by the flour, and mix well. Mix the eggs in one at a time.

Step 4
Tip the soaked dates and tea into a blender or food processor, along with the vanilla extract, and blitz to a puree. Add the bicarbonate of soda and pulse briefly, then add to the bowl and mix thoroughly.

Step 5
Wipe out the blender, add the bananas and blend until smooth, then add to the cake batter and stir in well. Pour into the tin and bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.

Step 6
Meanwhile, to make the butterscotch, put the cream in a saucepan over low heat. Add the sugar, butter and golden syrup and whisk until the sugar has dissolved and the butter has melted. Finally whisk in the miso, then remove from the heat.

Step 7
Turn the cake out on to a wire rack and leave to cool a little.

Step 8
To serve, cut into 12 portions, then serve warm with the hot miso butterscotch and the Ovaltine kulfi.