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36
PAge heAder.....
RECIPES
LEMONADE DATE SCONES
Makes 18
INGREDIENTS
Plain flour, for dusting
3 cups (450g) self-raising flour
1 cup (160g) chopped dates
200ml thickened cream
200ml lemonade
Cinnamon sugar butter
100g butter, softened
¼ cup (40g) icing sugar
1 teaspoon ground cinnamon
METHOD
1. Preheat oven 230°C fan forced. Dust a
flat oven tray with plain flour.
2. Assemble mixer using the dough hook.
Sift the flour into mixer bowl, add the
dates, cream and lemonade. Turn the
mixer to KNEAD/FOLD setting and mix
30 seconds to 1½ minutes until scone
mixture just comes together. Turn onto a
lightly floured surface and knead gently
until base is smooth.
3. Press dough out to 2cm-thick. Use a
5cm round scone cutter to cut as many
scones from dough as possible. Place
onto tray just touching each other. Press
dough together gently and repeat using
the remaining dough. Bake 15 minutes
until golden and well risen. Serve hot
with cinnamon sugar butter or cream.
4. For the cinnamon sugar butter;
Assemble mixer using scraper beater,
combine all the ingredients in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting and beat for 2–3 minutes
until well combined.
BANANA CAKE WITH LEMON ICING
Serves 10
INGREDIENTS
200g butter, softened
1 ½ cups (330g) caster sugar
2 eggs
1½ 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
with fan). Grease and line base and
sides of a 23cm round cake pan with
baking paper.
2. Assemble mixer using scraper beater.
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 49.
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