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Cakes, Slices and Biscuits
C
ARAMEL
B
ANANA
C
AKE
Makes: 1 × 20 cm ring cake
Ingredients:
125
g
butter, softened
¾ cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
1½ cups self-raising fl our
1 teaspoon bicarbonate of soda
¾ cup sour cream
1 tablespoon milk
½ cup pecans, roughly chopped
Caramel Icing:
40
g
butter
½ cup brown sugar
2 tablespoons sour cream
¼ cup pecans, roughly chopped
1½ cups icing sugar
Method:
To Cook by Oven:
Preheat oven to 180 °C. Cream butter and sugar
until light and fl uffy. 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 20 cm ring pan. Place on Grill Tray in lower
shelf position and cook for 45-47 minutes or until
cooked, cap the cake with aluminum foil after 30
minutes. When cool, spread with caramel icing.
Caramel Icing:
Melt butter and brown sugar on 1000 W for 2
minutes. Stir until well combined. Do not boil. Add
sour cream, stir in icing sugar. Spread over cooled
cake. Decorate with pecans.
C
OCONUT AND
A
PRICOT
C
AKE
Makes: 1 × 20 cm round cake
Ingredients:
1 cup chopped dried apricots
1 cup apricot nectar
125
g
butter, softened
⅔ cup raw sugar
2 eggs, separated
1½ cups self-raising fl our
1½ cups coconut
Method:
To Cook by Oven:
Preheat oven to 170 °C. Place apricots and nectar
in a small bowl. Cook on 1000 W for 3 to 5 minutes.
Grease and line a deep 20 cm round pan. Cream
butter and sugar until light and fl uffy. Beat in egg
yolks, one at a time until combined. Stir in coconut
and half the sifted fl our and apricot mixture. Stir in
remaining fl our and apricots. Beat egg whites until
soft peaks form. Fold into mixture and spread into
prepared pan. Place on Grill Tray in lower shelf
position and cook for 50 to 60 minutes. Allow to
stand for 10 minutes before turning onto rack to cool.
B
LUEBERRY
M
UFFINS
Makes: Approximately 12
Ingredients:
12 Muffi n cups
200
g
Plain fl our
12
g
Baking powder
60
g
Sugar
50
g
Blueberry
50
g
Beaten eggs
80
g
Melted butter
120
g
Milk
½ t Salt
Method:
1. Mix the melted butter, milk, eggs ,sugar and salt.
2. Sift fl our and baking powder into the mixture.
3. Add blueberry into mixture.
4. Make a fl oury and rough batter
5. Preheat oven at 210 °C.
6. Scoop batter into muffi n cup, weigh 43
g
of the
mixture into paper cases for each and arrange
into 4×3 shape on the Grill Tray.
7. After preheating, put the Grill Tray in the lower
shelf position and cook for 18 to 20 minutes.
C
HOCOLATE
C
HIP
C
OOKIES
Makes: 16 cookies
Ingredients:
80 plain fl our
¼ teaspoon baking powder
2 t chocolate powder
60
g
butter
35
g
icing sugar
15
g
sultana
½ egg yolk
¼ egg white
A drop of vanilla essences
Method:
To Cook by Oven:
1. Cream butter, sugar and vanilla essence till
creamy white, using a cake mixer
2. Add egg and continue beating.
3. Gradually fold in fl our and mix well.
4. Stir sultana into dough.
5. Divide the dough into 16 parts (about 13
g
each)
and arrange well into Grill Tray.
6. Bake in a preheated oven at 180 °C and cook for
10 minutes in lower shelf position, then change to
170 °C for 10 minutes
sieved
together
F0003BU00QP_CB_2016023.indd 113 2016/6/23 11:30:39
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