Biscuits, biscuits everywhere is pretty much the theme tune to the last few days! There has been bashing, blitzing, slicing and dicing testing out break-ability and of course a little tasting here and there too! If you are wondering why then it was a because I was a sent a few packets of some Special Edition Oreo's to play with. I do like a challenge and had good fun experimenting with them! Something I don't often get the chance to do as we flat-share and they were thankfully away for a few days whilst I destroyed the kitchen with crumbs and using nearly every bowl we own in the process!
**I have received product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit www.facebook.com/oreo**
After a lot of scribbling and buying random kids sweets that never got used (I am sure won't hang around long once I declare to my boyfriend they can be eaten, shh!) I ended combining parts of other recipes I had been making for years, along with pure experimental madness! It paid off as this cake went down very well at work! Its my final week in my current job, and as a result I was requested to make lots of cake - they had chai tea fruit cake yesterday and today received this Oreo cake - the finale on Friday my renowned Sticky Toffee and Orange pudding! Next week is salad week!!
This cake has a soft, custard laced base sponge, topped with a banana and peanut puree, then crumbled up peanut butter Oreo's and oats, then a shiny chocolate glaze, oh and the requisite sprinkles of choice! I am tempted next time to add more banana to make a thicker layer but stick to two if you are are less persuaded by the idea! I roast my own peanuts (shelled from monkey nuts) as they taste better for baking and have no nasties, then grind them fresh to order - un-ground they will keep a fair few months in a cool air tight container.
You will need a 8 " square pan, lined with parchment paper
120g soft butter
130g golden caster sugar
2 medium eggs
50g wholemeal self raising flour
25g porridge oats
10 Peanut Butter Oreo's
100g plain flour
5 tsp custard powder
2 bananas, mashed
1 heaped tsp cornflour
1/4 tsp vanilla extract
20g roasted peanuts
pinch of sea salt
50g golden caster sugar
3 tbsp milk
Pre-heat oven to 180o.
Sift together the flours, salt and custard powder. In a separate bowl cream together the butter, sugar and egg, fold in the dry mix. Spread over the base of the prepared lined pan.
Mix the cornflour with 2 tbsp water, add to a small saucepan and heat - stirring constantly, once bubbling add the vanilla, then stir in the bananas and cook for two minutes. Remove to one side.
Crush the Oreo's to small chunks, about 5cm at the biggest - I found the end of my wooden rolling pin most effective! Combine with the oats and put to one side.
Add the slightly cooled banana mix to the prepared sponge layer and smooth over. Top with the Oreo crumbs and press lightly down, bake in the middle of the oven for 30-35 minutes or until the sponge has cooked through.
In a saucepan, melt the butter, add the sugar and cocoa whisking until smooth and the sugar has melted, then whisk in the milk to form a smooth, thick sauce and simmer on a moderate heat for 2-3 minutes or until lovely and glossy.
Spoon the sauce over the cake, then decorate with sprinkles of choice and allow to cool fully in the tin.
There has been a few of us Foodies 100 bloggers taking part and some other Oreo related treats for you -
Peanut Butter and Golden Oreo Pudding from Fab Food 4 All
Peanut Butter Oreo Moon Rocks from Utterly Scrummy Food for Families
Oreo Nutella Ice Cream Cake from Kerry Cooks
White Chocolate Oreo Blondie Brownie from Ellie Bee Bakes
Slow Cooker White Chocolate Oreo Brownies from Baking Queen 74
Hidden Oreo Cupcakes from Sophie Loves Food
Peanut Butter Oreo Milkshake from Foodie Quine