Caramel Banana Cake
Makes: 1 x 20 cm ring cake
Ingredients:
125 g butter, softened
3
/
4
cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
1
1
/
2
cups self-raising flour
1 teaspoon bicarbonate of soda
3
/
4
cup sour cream
1 tablespoon milk
1
/
2
cup pecans, roughly chopped
Caramel Icing:
40 g butter
1
/
2
cup brown sugar
2 tablespoons sour cream
1
/
4
cup pecans, roughly chopped
1
1
/
2
cups icing sugar
Method:
Preheat oven to Convection 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. Place on Low Rack and cook on 170°C for
45 minutes or until cooked. When cool, spread with
caramel icing.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Select
Cake/Dessert
, then press
Start
.
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.
C
Quick Mix Chocolate Cake
Makes: 1 x 20 cm ring cake
Ingredients:
1 cup self-raising flour
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
1
/
3
cup milk
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: 19 x 9 cm loaf pan
Ingredients:
125 g butter
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1
1
/
2
cups plain flour
1
/
2
cup sour cream
1
/
4
cup poppy seeds
Lemon Icing:
40 g butter
1
1
/
2
cups icing sugar
1 tablespoon lemon juice
Method:
Preheat oven to Convection 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. Place on Low Rack and cook on
170°C for 50 minutes to 1 hour. 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 round cake
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar
125 g butter, softened
2
/
3
cup raw sugar
2 eggs, separated
1
1
/
2
cups self-raising flour
1
1
/
2
cups coconut
Method:
Preheat oven to Convection 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 round
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. Place on Low Rack
and cook on 170°C for 40 to 50 minutes. Allow to
stand for
10 minutes before turning onto rack to cool.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Select
Cake/Dessert
, then press
Start
.
Coconut and Apricot Cake
AC
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Cakes, Slices and Biscuits
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