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For more recipes and tea party tips visitmariecurie.org.uk/teaparty

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Ingredients for the cake

100g light brown sugar250g unsalted butter200g caster sugar300g of peeled bananas (approximately two very large or three large bananas)4 large eggs50ml sour cream300g self raising flourpinch of salt397g tin of caramel

For the cake

Preheat your oven to 180C (gas mark 4) and grease and line your sandwich tins with baking parchment.

Heat the light brown sugar and butter for 20 seconds in the microwave, remove and, using an electric mixer, beat in the caster sugar.

Mash the bananas, and add to the sugar and butter mixture. Beat in the eggs, one by one, making sure each egg is fully incorporated.

Add in half the flour, the salt and half of the sour cream. Mix until everything comes together.

Add in the remaining flour and sour cream and mix again until you have a thick batter.

Ingredients

375g pack ready-rolled puff pastry85g coarsely grated Parmesan (or vegetarian alternative)450g jar whole roasted red peppers

Ingredients190g self-raising flour 5g baking soda3g salt5g baking powder3 bananas, mashed150g white sugar 1 egg, lightly beaten 75g butter, melted

Ingredients for the frosting

100ml sour cream350g icing sugar60g butter 2 Flake bars to decorate

You will need two 20cm deep sandwich cake tins

Sour cream banoffee cake by Tea Party Queen Suzy Pelta

Divide the mixture equally between the two sandwich tins and bake for 25-30 minutes, until the tops are springy and golden brown.

Allow the cakes to cool for 10 minutes before removing them from the tins and putting them on a wire rack.

Use a toothpick or piece of dry spaghetti to poke holes over the top of each cake.

Empty the tin of caramel into a bowl and stir with a spoon to loosen it. Pour half of it over one cake and half over the other. Spread the caramel over the top of each cake and don’t worry if it drips down the sides.

Leave the cakes to cool completely before frosting.

For the frosting

Sift the icing sugar into a bowl with the sour cream and butter.

Using a hand-held or free-standing mixer, beat the frosting ingredients together for five minutes until you have a thick, white, glossy frosting.

Spoon half of the frosting onto the top of the bottom layer and carefully spread it across, taking care not to move the caramel.

Crumble one of the Flake bars over the frosted cake. Carefully place the top layer over it and push down slightly.

Spoon the remaining half of the frosting carefully over the top cake. Crumble the remaining Flake bar and sprinkle it all over the top.

Tomato and mozzarella tartby Marie Curie Nurse Sally

Banana crumb muffinsby Tea Party Host Sarah

Olive oil for drizzling (basil oil is good)4-5 medium-large ripe tomatoesTwo x 125g packs mozzarella balls, drainedBasil leaves for scattering

For topping75g packed brown sugar 15g self-raising flour 0.5g ground cinnamon 15g butter

Directions

Put a baking sheet in the oven and preheat to 220C (gas mark 7). Use the pastry to line a shallow rectangular tin about 20 x 30cm. Prick the base lightly with a fork.

Scatter the Parmesan over the pastry base. Drain the peppers and pat dry on paper towels. (If the peppers are in oil, don’t worry about this part.) Lay the whole peppers widthways across the pastry base. If the peppers aren’t in oil, brush a little over them and the pastry, then season. Bake for about 15 minutes until the pastry is puffy and golden.

Slice the tomatoes and mozzarella. Lay alternating, slightly overlapping lines of tomato and mozzarella over the peppers. Drizzle with oil, scatter with basil leaves and an extra grinding of black pepper, then serve while the pastry is still warm.

Directions

Preheat oven to 190C (gas mark 5). Line a muffin tin with 10 muffin papers.

In a large bowl, mix together 190g flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 15g flour and cinnamon. Cut in 15 g butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

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Sour cream banoffee cake by Tea Party Queen Suzy Pelta

Banana crumb muffinsby Tea Party Host Sarah

Tomato and mozzarella tartby Marie Curie Nurse Sally