Panasonic NN-C2000W manual Cakes, Muffins and Biscuits, Caramel Banana Cake C a

Cakes, Muffins and Biscuits

Cooking Guide

Caramel Banana Cake C A

Makes: 1 x 20 cm ring cake

Ingredients:
125 g	butter
3/4 cup	brown sugar
2	eggs, lightly beaten
1 cup	mashed banana
11/2 cups	self-raising flour
1 teaspoon	bicarbonate of soda
3/4 cup	sour cream
1 tablespoon	milk
1/2 cup	pecans, roughly chopped
Caramel Icing:
40 g	butter
1/2 cup	brown sugar
2 tablespoons	sour cream
1/4 cup	pecans, roughly chopped
11/2 cups	icing sugar

Method:

To Cook by Convection:

Preheat oven to 170°C. Cream butter and sugar until light and fluffy. 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 and lined 20 cm ring pan. Place on Low Rack and cook for 45 minutes or until cooked. When cool, spread with caramel icing.

Caramel Icing:

Melt butter and brown sugar on HIGH for 1 to 2 minutes. Heat until well combined. Do not boil. Add sour cream, stir in icing sugar. Spread over cooled cake. Decorate with pecans.

To Cook by Auto Menu:

Prepare as above. Place on Low Rack. Select Cake/Dessert , then press Start .

Quick Mix Chocolate Cake

Makes: 1 x 20 cm ring cake

Ingredients:
1 cup	self-raising flour
1 cup	caster sugar
2 tablespoons	cocoa
3 tablespoons	butter, softened
2	eggs
1/3 cup	milk

Method:

Sift all dry ingredients into a bowl, add butter, eggs and milk. Beat with a wire whisk for 1 to 2 minutes. Grease a 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on MED HIGH for 5 to 7 minutes. Stand covered for

5 minutes before turning out. Cool on a wire rack.

Tip: To soften butter cook on MEDIUM for 10 to 15 seconds.

Vanilla Poppy seed Cake C

Makes: 1 x 19 x 9 cm loaf pan

Ingredients:
125 g	butter
1 cup	caster sugar
1 teaspoon	vanilla essence
2	eggs
11/2 cups	plain flour
1/2 cup	sour cream
1/4 cup	poppy seeds
Lemon Icing:
40 g	butter
11/2 cups	icing sugar
1 tablespoon	lemon juice

Method:

Preheat oven to 170°C. Grease and paper line a 19 x 9 cm loaf pan. Cream butter, sugar and essence until light and fluffy. Beat in eggs, one at a time until combined. Stir in half the sifted flour and sour cream and then remaining flour, sour cream and poppy seeds. Spread mixture into prepared pan. Place on Low Rack and cook for 50 to 60 minutes. Stand for 10 minutes before turning onto wire rack. Spread cold cake with icing.

Lemon Icing:

Beat butter until light, before beating in icing sugar and lemon juice.

Coconut and Apricot Cake C A

Makes: 1 x 20 cm ring cake

Ingredients:
1 cup		chopped dried apricots
1 cup		apricot nectar
125 g		butter
2/3 cup		raw sugar
2		eggs, separated
11/2	cups	self-raising flour
11/2	cups	coconut

Method:

To Cook by Convection:

Preheat oven to 170˚C. Place apricots and nectar in a small bowl. Cook on HIGH for 3 to 5 minutes. Grease and line a deep 20 cm ring pan. Cream butter and sugar until light and fluffy. Beat in egg yolks, one at a time until combined. Stir in coconut and half the sifted flour and apricot mixture. Stir in remaining flour and apricots. Beat egg whites until soft peaks form. Fold into mixture and spread into prepared pan. Place on Low Rack and cook for 50 to 60 minutes. Allow to stand for 10 minutes before turning onto rack to cool.

To Cook by Auto Menu:

Prepare as above. Place on Low Rack. Select Cake/ Dessert , then press Start .

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