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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
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
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.