48
LEMON ICING
Serves 10
INGREDIENTS
200g butter, room temperature, chopped
1 ½ cups caster sugar
2 x 60g eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
2 ¼ cups (335g) self raising flour
1 teaspoon ground cinnamon
½ cup (125ml) buttermilk
Lemon Icing
3 cups (480g) 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 Quad 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 the electric mixer.
While on speed 4–5 speed pour in lemon
juice and butter. Mix until combined.
2. Spread on cooled cake.
RECIPES FROM SAGE
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