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RECIPES
RECIPES
BAnAnA CAKE WIth
LEMon ICInG
Serves 10
InGREDIEntS
1 ¾ sticks (200g) butter, room temperature
1 ½ cups (295g)bakers sugar
2 large eggs
1 ½ cups (approx 3 large) very ripe mashed
bananas
½ cup (125ml) buttermilk
1 teaspoon vanilla extract
2 ¼ cups (280g) self rising flour
1 teaspoon ground cinnamon
MEthoD
1.
Preheat oven to 350°F (180°C).
Grease and line base and sides of a
9inch (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 FOLD/KNEAD 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
nAnnA’S CARRot CAKE
Serves 10
InGREDIEntS
2 sticks (226g) butter, softened
1 ½ cups (295g)bakers sugar
3 large eggs
2 cups (250g) self-raising flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ cup (175ml) buttermilk
1 cup desiccated coconut (shredded coconut
lightly toasted and crushed)
2 cups (approx 3 carrots) finely grated carrot
1 x 15.5 oz can crushed canned pineapple in juice,
well drained
1 cup chopped walnuts
Cream Cheese Frosting
MEthoD
1.
Preheat oven to 350°F. Grease and line
base and sides of 2 x 8 inch (20cm) cake
pan with parchment 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.
notE
As this is a large quantity of butter
and sugar some may beat over the
scraper. Mixture may need to be
pushed down once.
3.
Add eggs, one at a time, beating well
between each addition.
4.
Reduce speed to FOLD/KNEAD setting;
add sifted flour, cinnamon and baking
soda then and add half the buttermilk.
Beat in half the coconut, then repeat
with remaining buttermilk and coconut
mixtures; mix until just combined. Lastly
on same setting fold through carrot,
pineapple and walnuts until
just combined.
5.
Spoon mixture into prepared pan and
bake for about 1 hour and 5 minutes
or until a wooden skewer inserted into
centre comes out clean.
6.
Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely.
7.
Once cake is cool spread with cream
cheese frosting.
ChoCoLAtE CAKE
Serves 10
InGREDIEntS
7oz (200g) good quality dark chocolate, melted
1 ¾ stick (200g) butter, softened
1 cup (200g) bakers sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups (190g) self-rising flour
¼ cup (20g) cocoa powder
1 ¼ (300ml) cups buttermilk
Serve with chocolate ganache
MEthoD
1.
Preheat oven to 350° F (180°C). Grease
and line base and sides of a 9” cake pan
with parchment paper.
2.
Melt chocolate in a heatproof bowl over
hot water. Set aside to cool.
3.
Assemble mixer using the scraper beater
attachment Combine butter, sugar and
vanilla and turn to CREAM/BEAT until
light and fluffy. Add eggs one and at
time, beat until combined. Add melted
chocolate and mix until combined.
4.
Reduce speed to FOLD/KNEAD
and add sifted dry ingredients and
buttermilk in two batches. Spoon
mixture into prepared pan and bake
for about 1 hour and 10 minutes or
until cooked when tested with a
wooden skewer.
5.
Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to
cool completely
6.
Serve with chocolate ganache.
