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
1 teaspoon vanilla extract
2 ¼ cups (280g) self rising flour
1 teaspoon ground cinnamon ½ cup (125ml) buttermilk
METHOD
1.Preheat oven to 350° F (180°C) no fan 325° F (160°C) with fan. Grease and line base and sides of a 9" cake pan.
2.Combine butter and sugar in the bowl of the electric mixer and beat on speed 9, until well combined. Add eggs, one at a time, beating well between each addition. Add bananas and vanilla and mix well.
3.Reduce speed
4.Spoon mixture into prepared pan 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
Moist Carrot Cake with Cream Cheese Frosting
Serves 10
INGREDIENTS
2 sticks (226g) butter, softened
1 ½ cups (295g)bakers sugar
3 large eggs
2 cups (249g)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup desiccated coconut (shredded coconut lightly toasted and crushed)
¾ cup (175ml) buttermilk
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
METHOD
1.Preheat oven to 350° F (180°C) no fan 325° F (160°C) with fan. Grease and line base and sides of 2 x 8" cake pans with parchment paper.
2.Combine butter and sugar in the bowl of the electric mixer and beat on speed 9 until well combined. Add eggs, one at a time, beating well between each addition.
3.Reduce speed to
4.Spoon mixture into prepared pans and bake for about 40 minutes or until cooked when tested with a skewer.
5.Allow cakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
6.Once cakes are cool spread half of cream cheese frosting onto one cake then top with second cake and top with remaining frosting.
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