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StaRtER RECIpES FRoM SagE
LEMoNadE datE SCoNES
Makes 18
INgREdIENtS
Plain flour, for dusting
450g self-raising flour
160g chopped dates
200ml thickened cream
200ml lemonade
Cinnamon sugar butter
100g butter, softened
40g icing sugar
1 teaspoon ground cinnamon
MEtHod
1.
Preheat oven 230°C fan forced. Dust a
flat oven tray with plain flour.
2.
Assemble mixer using the dough hook.
Sift the flour into mixer bowl, add the
dates, cream and lemonade. Turn the
mixer to KNEAD/FOLD setting and mix
30 seconds to 1½ minutes until scone
mixture just comes together. Turn onto a
lightly floured surface and knead gently
until base is smooth.
3.
Press dough out to 2cm-thick. Use a
5cm round scone cutter to cut as many
scones from dough as possible. Place
onto tray just touching each other. Press
dough together gently and repeat using
the remaining dough. Bake 15 minutes
until golden and well risen. Serve hot
with cinnamon sugar butter or cream.
4.
For the cinnamon sugar butter;
Assemble mixer using scraper beater,
combine all the ingredients in mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting and beat for 2–3 minutes
until well combined.
BaNaNa CaKE WItH LEMoN ICINg
Serves 10
INgREdIENtS
200g butter, softened
330g caster sugar
2 eggs
360g (approx 3 large) very ripe mashed bananas
1 teaspoon vanilla extract
125ml buttermilk
335g self-raising flour
1 teaspoon ground cinnamon
MEtHod
1.
Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and
sides of a 23cm round cake pan with
baking paper.
2.
Assemble mixer using scraper beater.
Add butter and sugar to the mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for about 1 minute or
until well combined. Add eggs, one
at a time, beating well between each
addition. Add bananas and vanilla and
mix well.
3.
Reduce speed to KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted flour and cinnamon, then repeat
with remaining milk and flour mixtures;
mix until just combined.
4.
Spoon mixture into prepared pan and
bake for about 60 minutes or until a
wooden skewer inserted into centre
comes out clean.
5.
Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
6.
Serve with lemon icing on page 49.
StaRtER RECIpES FRoM SagE
LaMINgtoNS
Makes 24
INgREdIENtS
75g self-raising flour
75g plain flour
75g cornflour
6 eggs
220g caster sugar
1 tablespoon boiling water
240g–320g desiccated coconut
Chocolate icing
640g icing sugar mixture
70g cocoa powder
250ml boiling water
MEtHod
1.
Preheat oven to 160°C fan forced. Grease
and line 4cm deep, 22 x 28cm (base)
baking pan with baking paper, allowing
it to overhang slightly. Sift flours
together onto a sheet baking paper.
Repeat twice more.
2.
Assemble the mixer using the whisk
attachment. Crack eggs into the mixer
bowl. Add the sugar. Slowly turn mixer
to AERATE/WHIP setting and whisk for
7–8 minutes, or until the mixture is thick
and pale.
3.
Sift flour mixture again over egg
mixture, reduce speed to KNEAD/FOLD
setting and whisk 20–30 seconds until
just combined. With mixer on
KNEAD/FOLD setting pour the water
down the side of the bowl, whisk
10 seconds.
4.
Spread sponge mixture into the pan and
bake, for 20–25 minutes or until sponge
springs back when gently touched in the
centre. Set aside and allow to cool in the
pan. Turn onto a tray lined with a tea-
towel. Freeze 4–5 hours or overnight if
time permits.
5.
Trim the edges if necessary then cut the
sponge into 24 x 5cm squares. Spread
the coconut over a tray.
6.
For the chocolate icing, sift the icing
sugar and cocoa powder into a medium
bowl. Add the water and stir until
smooth. Place the bowl over a saucepan
of hot water (this helps keep icing soft
and runny).
7.
Dip 1 piece of cake at a time into the
warm icing to coat. Allow excess to drip
back into the bowl. Roll the cake in the
coconut and place on a wire rack to set.
Repeat with the remaining cake, icing
and coconut.
