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Cooking Guide
Cakes, Muffins and Biscuits
Caramel Banana Cake
Makes: 1 x 20 cm ring cake
Ingredients:
125 g butter
3
/
4
cup brown sugar
2 eggs, lightly beaten
1 cup mashed banana
1
1
/
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
1
1
/
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
, then press .
StartCake/Dessert
C
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
Makes: 1 x 19 x 9 cm loaf pan
Ingredients:
125 g butter
1 cup caster sugar
1 teaspoon vanilla essence
2 eggs
1
1
/
2
cups plain flour
1
/
2
cup sour cream
1
/
4
cup poppy seeds
Lemon Icing:
40 g butter
1
1
/
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.
C
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
1
1
/
2
cups self-raising flour
1
1
/
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
, then press .
StartCake/ Dessert
Coconut and Apricot Cake
AC
A