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36
RECIPES
QUICK TEACAKE WITH
CINNAMON SUGAR
Serves 8
INGREDIENTS
2 eggs
2
⁄3 cup milk
1 teaspoon vanilla extract
125g butter, melted
1 cup caster sugar
2 cups self-raising flour
Cinnamon topping
20g butter, melted
1 tablespoon caster sugar
1 ½ teaspoons ground cinnamon
METHOD
1. Preheat oven to 160°C with fan. Grease
and line a 20cm cake pan with
baking paper.
2. Place processing blade into processor
bowl in the order listed. Place lid
on bowl.
3. PULSE until mixture is just combined.
Scrape down any caught flour if needed.
4. Pour mixture into prepared pan
and bake in oven for 50-60 minutes or
until a wooden skewer inserted comes
out clean.
5. Allow to cool for 5 minutes then turn
out onto a cooling rack. Brush with
melted butter and sprinkle with
cinnamon topping.
Allow to cool before serving.
BANANA CAKE WITH LEMON ICING
Serves 10
INGREDIENTS
200g butter, room temperature, chopped
1 ½ cups caster sugar
2 eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
2 ¼ cups self-raising flour
1 teaspoon ground cinnamon
½ cup buttermilk
Lemon Icing
3 cups icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
METHOD
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 23cm cake tin.
2. Place processing blade into processor
bowl. Combine butter and sugar in bowl
and process until well combined. Add
eggs, one at a time and PULSE until just
combined. Add bananas and vanilla and
PULSE again until combined.
3. Add dry ingredients and buttermilk and
process until just combined.
4. Spoon mixture into prepared tin and
bake for about 60 minutes or until
cooked when tested with a skewer.
5. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool
completely.
Serve with lemon icing.
To make lemon icing
1. Place icing sugar mixture and lemon
rind into the bowl of an electric mixer.
On a medium speed pour in lemon juice
and butter. Mix until combined.
2. Spread on cooled cake.
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