Operation Manual

38
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 large processing bowl fitted with
the large 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 large processing bowl fitted with
the large 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.