Sunbeam PB9500 manual Raspberry Coulis, Cream Cheese Icing

Recipes (continued)

Raspberry Coulis

300g frozen raspberries, thawed ¼ cup caster sugar

2 tablespoons Cointreau or triple sec

1.Place all ingredients into the jug and place lid firmly on jug.

2.Slowly increase the speed to 4 and process for approximately 20 seconds or until the mixture is well pureed.

3.Strain mixture through a fine sieve.

Other serving suggestions: serve with cheesecake, chocolate cake, waffles and ice cream.

Banana Cake Serves 10

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

1½ 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.Combine the eggs, butter, milk, sugar, vinegar, essence, and bananas into jug and place lid firmly on jug.

4.Slowly increase speed to 4 and process until the mixture has 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 Icing

250g softened cream cheese ¼ cup 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.

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