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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. Place quad-blades into glass jug as
directed on page 4. Combine the eggs,
buttermilk, sugar, vinegar, essence, and
bananas ingredients into glass jug.
4. Pulse until smooth. (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
or whisk 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.
8. Ice with cream cheese frosting.
Cream Cheese Icing Serves 10
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 mixture beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
Crepes with Apple and Sultana Filling Serves
4-6
Crepes
3 eggs
1 tablespoon vegetable oil
1
1
/3 cups milk
¾ cup plain flour
Filling
3 Granny Smith apples, peeled, cored and
sliced
1½ teaspoons cinnamon
1½ tablespoons brown sugar
¾ cup water
¼ cup sultanas
1. Place quad-blades into glass jug as
directed on page 4.
2. Place crepe ingredients into the glass jug
and process until combined. Strain into a
jug and stand for 15 minutes.
3. Meanwhile, place all the filling ingredients
into a saucepan and cook until the apples
are soft. Keep warm.
4. Heat a greased small saucepan or crepe
pan. Pour about ¼ cup of batter into the
pan. Tilt the pan to spread the mixture
evenly. Cook over a low heat on both
sides until golden. Repeat with remaining
mixture.
5. Serve crepes filled with apple mixture and
cream or ice cream.
Recipes continued