67
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 ½ cups very ripe mashed banana
Preheat oven to 180 °C. Grease and line a 20cm baba pan. Sift flour, salt, cinnamon and
nutmeg into a large bowl. Using the processing bowl fitted with the universal ‚s‘ blade, com-
bine the eggs, butter, milk, sugar, vinegar, essence and banana ingredients into processor
bowl. Pulse until combined (mixture will separate at this stage but will come back together
when mixed with dry ingredients). Pour the banana mixture into the dry ingredients and mix
with a wooden spoon until combined.
Pour mixture into prepared tin and bake for about 40 minutes or until cooked when tested
with a skewer. Allow cake to cool in pan for 5 minutes before transferring to a wire rack
to cool.
Cream Cheese Frosting
250g softened cream cheese
60g butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in a small bowl. Using an electric mixer, beat
until smooth. Add the icing sugar mixture and beat until smooth. Reduce speed and add
passionfruit. Spread over cooled cake.
Baked Lemon Cheesecake
250g plain biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature, cubed
Using the processing bowl fitted with the universal ‚s‘ blade process the biscuits using pulse
button until crumbled. Add the nutmeg and melted butter and process until combined. Scrape
sides if necessary. Press crumb mixture into the base and sides of a greased 20cm spring-
form pan. Place on a baking tray and refrigerate for 30 minutes. Using the cleaned proces-
sing bowl fitted with the universal ‚s‘ blade, place cream, eggs, sugar, rind and juice in pro-
cessor bowl. With the motor still running remove the food pusher and drop cubes of cream
cheese while processing until mixture is smooth. Pour filling into crust and bake in oven at
160° for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for
several hours before serving.
