Catler KM 8011 - Manual (Page 35)

35
BANANA CAKE WITH LEMON ICING
Serves 10
Ingredients
200g butter, softened
1
1 /
2
cups (330g) caster sugar
2 eggs
1
1 /
2
cups (approx 3 large) very ripe mashed
bananas
1 teaspoon vanilla extract
1 /
2
cup (125ml) buttermilk
2 1 /
4
cups (335g) self-raising fl our
1 teaspoon ground cinnamon
Method
1. Preheat oven to 180°C no fan (160°C
with fan). Grease and line base and sides
of a 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 KNEAD/FOLD setting;
add half the buttermilk. Beat in half the
sifted fl our and cinnamon, then repeat
with remaining milk and fl our 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.
ORANGE SOUR CREAM CAKE
Serves 8
Ingredients
1 navel orange
150g butter, softened
2 /
3
cup (150g) caster sugar
2 tablespoons orange marmalade
3 eggs
2 /
3
cup (160g) lite sour cream
1 1 /
4
cups (185g) self-raising fl our
1 /
4
cup (35g) plain fl our
1 cup (160g) pure icing sugar, sifted
Double cream, to serve
Method
1. Preheat the oven to 160°C fan forced.
Grease base and sides of 20cm (base)
round cake tin. Line the base with baking
paper.
2. Assemble mixer using scraper beater.
Remove rind from orange and juice
orange; reserve juice. Combine orange
rind, butter, caster sugar and orange
marmalade in the mixer bowl and beat
on LIGHT MIXING for 1 minute then
increase speed to CREAM/BEAT for 2
minutes until pale and creamy.
3. With the mixer on LIGHT MIXING setting
add the eggs 1 at a time then add the
sour cream and beat 20 seconds. Sift the
fl ours together into the bowl and mix on
KNEAD/FOLD setting for 30–45 seconds
until batter in smooth.
4. Spoon into the tin and smooth the top.
Bake for 50–55 minutes or until a wooden
skewer inserted into centre comes out
clean. Stand the cake in the tin for 15
minutes then turn onto a wire rack to
cool.
5. For the icing; combine the icing sugar
and 1 1 /
2
tablespoons of the orange juice
in a small saucepan over medium heat.
Stir until smooth and runny. Pour the
icing over the cake allow to set.
RECIPE