Sunbeam LC8900 manual Banana Cake with Cream Cheese Frosting, Baked Lemon Cheesecake

Recipes continued

Banana Cake with Cream Cheese Frosting

2¼ cups self raising flour ½ teaspoon salt

1 teaspoon cinnamon

½teaspoon nutmeg 2 eggs

180g butter, room temperature, chopped

½cup buttermilk

1½ cups raw sugar

1 teaspoon white vinegar

1 teaspoon vanilla essence

1 ½ cups very ripe mashed banana

1.Preheat oven to 180 °C. Grease and line a 20cm baba pan.

2.Sift flour, salt, cinnamon and nutmeg into a large bowl.

3.Using the processing bowl fitted with the universal 's' blade, combine the eggs, butter, milk, sugar, vinegar, essence and banana ingredients into processing bowl.

4.Pulse until combined (mixture will separate at this stage but will come back together when mixed with dry ingredients).

5.Pour the banana mixture into the dry ingredients and mix with a wooden spoon until combined.

6.Pour mixture into prepared tin and bake for about 40 minutes or until cooked when tested with a skewer.

7.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

1.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 springform pan. Place on a baking tray and refrigerate for 30 minutes.

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