Operation Manual

27
Sweets and Desserts continued
Banana Cake with Cream Cheese Icing
Serves: 8-10
160g butter, melted
1 ½ cups mashed banana
1 cup caster sugar
¾ cup sour cream
½ cup brown sugar
2 eggs
1 ½ cups plain flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1. Preheat oven to 180°C. Grease and line a
20cm cake pan with baking paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process butter, banana,
sour cream, sugars and eggs until smooth.
3. Add remaining ingredients and pulse until
just combined.
4. Pour into prepared pan and bake for 50-55
minutes or until golden and cooked.
Allow to cool in the pan for 10 minutes
before turning out onto a wire rack.
5. Once the cake has cooled, spread the sides
and top of the cake with cream cheese
icing.
Cream Cheese Icing
Makes: 3 cups
500g cream cheese, room temperature
100g butter, room temperature
2 teaspoons vanilla essence
1 ½ cups icing sugar
1. Using the processing bowl fitted with the
universal ‘s’ blade process cream cheese,
butter and vanilla. Gradually add the icing
sugar. Process until smooth.
2. This icing can be refrigerated in a clean
airtight container for up to one week.