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Banana Cake with Cream Cheese Frosting
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
½ cup 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.
Recipes continued
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