Panasonic Dimension4 NN-C988W - Cakes, Muffins and Biscuits

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Cooking Guide
Cakes, Muffins and Biscuits
Caramel Banana Cake
Makes: 1 x 20 cm ring cake
Ingredients:
125 g butter 125 g
3
/
4
cups brown sugar 190 ml
2 eggs, lightly beaten 2
1 cup mashed banana 250 ml
1
1
/
2
cups self-raising flour 375 ml
1 teaspoon bicarbonate of soda 5 ml
3
/
4
cups sour cream 190 ml
1 tablespoon milk 15 ml
1
/
2
cup pecans, roughly 125 ml
chopped
Caramel Icing:
40 g butter 40 g
1
/
2
cup brown sugar 125 ml
2 tablespoons sour cream 30 ml
1
/
4
cup pecans, roughly 60 ml
chopped
1
1
/
2
cups icing sugar 375 ml
Method:
To Cook by Convection:
Preheat oven to 170°C. Cream butter and sugar until
light and fluffy. Beat in eggs until combined. Stir in
banana. Fold in sifted dry ingredients alternately
with sour cream and milk. Stir in pecans. Pour into
greased and lined 20 cm ring pan. Cook for
45 minutes or until cooked. When cool, spread with
caramel icing.
Caramel Icing:
Melt butter and brown sugar on HIGH for 1 to 2
minutes. Heat until well combined. Do not boil. Add
sour cream, stir in icing sugar. Spread over cooled
cake. Decorate with pecans.
To Cook by One Touch Cooking:
Prepare as above. Place on low rack.
Press
,then .
StartCake/Dessert
C
Quick Mix Chocolate Cake
Makes: 1 x 20 cm ring cake
Ingredients:
1 cup self-raising flour 250 ml
1 cup caster sugar 250 ml
2 tablespoons cocoa 30 ml
3 tablespoons butter, softened 45 ml
2 eggs 2
1
/
3
cup milk 85 ml
Method:
Sift all dry ingredients into a bowl, add butter, eggs
and milk. Beat with a wire whisk for 1 to 2 minutes.
Grease a 2-litre plastic ring mould and line with
paper towel. Pour mixture into mould and cook on
MED HIGH for 5 to 7 minutes. Stand covered for
5 minutes before turning out. Cool on a wire rack.
Tip: To soften butter cook on MEDIUM for 10 to
15 seconds.
Vanilla Poppy seed Cake
Makes: 1 x 19 x 9 cm loaf pan
Ingredients:
125 g butter 125 g
1 cup caster sugar 250 ml
1 teaspoon vanilla essence 5 ml
2 eggs 2
1
1
/
2
cups plain flour 375 ml
1
/
2
cup sour cream 125 ml
1
/
4
cup poppy seeds 60 ml
Lemon Icing:
40 g butter 40 g
1
1
/
2
cups icing sugar 375 ml
1 tablespoon lemon juice 15 ml
Method:
Preheat oven to 170°C. Grease and paper line a
19 x 9 cm loaf pan. Cream butter, sugar and
essence until light and fluffy. Beat in eggs, one at a
time until combined. Stir in half the sifted flour and
sour cream and then remaining flour, sour cream
and poppy seeds. Spread mixture into prepared pan
and place in oven. Cook for 50 to 60 minutes. Stand
for 10 minutes before turning onto wire rack. Spread
cold cake with icing.
Lemon Icing:
Beat butter until light, before beating in icing sugar
and lemon juice.
C
Makes: 1 x 20 cm ring cake
Ingredients:
1 cup chopped dried 250 ml
apricots
1 cup apricot nectar 250 ml
125 g butter 125 g
2
/
3
cups raw sugar 165 ml
2 eggs, separated 2
1
1
/
2
cups self-raising flour 375 ml
1
1
/
2
cups coconut 375 ml
Method:
To Cook by Convection:
Preheat oven to 170˚C. Place apricots and nectar in
a small bowl. Cook on HIGH for 3 to 5 minutes.
Grease and line a deep 20 cm ring pan. Cream
butter and sugar until light and fluffy. Beat in egg
yolks, one at a time until combined. Stir in coconut
and half the sifted flour and apricot mixture. Stir in
remaining flour and apricots. Beat egg whites until
soft peaks form. Fold into mixture and spread into
prepared pan. Cook for 50 to 60 minutes. Allow to
stand for 10 minutes before turning onto rack to
cool.
To Cook by One Touch Cooking:
Prepare as above. Place on low rack.
Press
, then .
StartCake/ Dessert
Coconut and Apricot Cake
AC
A