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33
PAge heAder.....MAKE IT EITHER SMALL OR LARGE
LITTLE BANANA CAKE WITH
LEMON ICING
Designed for the small bowl: Serves 6
INGREDIENTS
100g butter, softened
¾ cups (165g) caster sugar
1 egg
¾ cup (approx 2 medium) very ripe mashed
bananas
½ teaspoon vanilla extract
¼ cup (125ml) buttermilk
1 cup (150g) self–raising flour
½ teaspoon ground cinnamon
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 15cm round cake pan with
baking paper.
2. Assemble mixer using scraper whisk
without the whisk and the small mixer
bowl. Add butter and sugar to the
small mixer bowl. Slowly turn mixer
to CREAM/BEAT setting and beat for
about 1 minute or until well combined.
Add egg and beat until combined. Add
bananas and vanilla and mix well.
3. Reduce speed to KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.
4. Spoon mixture into prepared pan and
bake for about 55 minutes or until a
wooden skewer inserted into centre
comes out clean.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Serve with Lemon Icing on page 46.
FAMILY BANANA CAKE WITH
LEMON ICING
Designed for the large bowl: Serves 10–12
INGREDIENTS
200g butter, softened
1 ½ cups (330g) caster sugar
2 eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
½ cup (125ml) buttermilk
2 ¼ cups (335g) self–raising flour
1 teaspoon ground cinnamon
METHOD
1. Preheat oven to 180°C no fan (160°C
fan forced). Grease and line base and
sides of a 23cm round cake pan with
baking paper.
2. Assemble mixer using scraper beater
and the large mixer bowl. Add butter
and sugar to the mixer bowl. Slowly
turn mixer to CREAM/BEAT setting
and beat for about 1 minute or until
well combined. Add eggs, one at a time,
beating well between each addition. Add
bananas and vanilla and mix well.
3. Reduce speed to KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.
4. Spoon mixture into prepared pan and
bake for about 60 minutes or until a
wooden skewer inserted into centre
comes out clean.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6. Serve with Lemon Icing on page 46.
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