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Ingredients
100 g (4 oz) butter
275 g (10 oz) caster sugar
2 eggs, beaten
350 g (12 oz) self raising flour
3 ml (
1/2
tsp) baking powder
3 ml (
1/2
tsp) bicarbonate of soda
3 ml (
1/2
tsp) salt
3 ripe bananas
5 ml (1 tsp) vanilla essence
75 ml (3 fl. oz) milk
Banana Cake
Dish: 23 cm (9”) round tin, greased and lined
Oven Accessory: metal tray on glass tray
1. Cream together the sugar and butter
until light and fluffy. Add the beaten eggs
a little at a time, beating well after each
addition.
2. Sift together the flour, baking powder,
bicarbonate of soda and salt and fold
the dry ingredients into the creamed
mixture until well blended.
3. Mash the bananas and stir in the
vanilla essence and milk until mixed.
Gradually beat the banana mixture into
the cake mixture.
4. Pour into the cake tin and cook on
Combination: 170°C + 100 W for
45-50 mins. When cold decorate with
lemon icing if desired.
Ingredients
100 g (4 oz) plain flour
100 g (4 oz) self raising flour
175 g (6 oz) butter
175 g (6 oz) caster sugar
5 ml (1 tsp) vanilla essence
3 eggs
45 ml (3 tbsp) milk
2-3 thin slices of citron peel (optional)
Madeira Cake
Dish: 18 cm (7”) cake tin lined with greaseproof
Oven Accessory: metal tray on glass tray
1. Sift the flours.
2. Cream butter, sugar and essence until
pale and fluffy.
3. Beat in the eggs a little at a time.
4. Fold in the flour, adding a little milk if
necessary to give a dropping
consistency.
5. Pour into the tin and cook on
Combination: 160°C + 100 W for
40-45 mins.
Ingredients
150 g (5 oz) self-raising wholemeal flour
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
100 g (4 oz) carrots, grated
75 g (3 oz) raisins
150 ml (
1/4
pt) vegetable or corn oil
2 eggs, beaten
Icing:
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
15 ml (1 tbsp) lemon juice
50 g (2 oz) walnuts, chopped
Carrot Cake
Dish: 18 cm (7”) souffle dish
Oven Accessory: glass tray
1. Mix the eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins
and carrots in a mixing bowl. Pour egg
mixture into flour and stir until well
combined.
3. Pour into dish and cook on 600 W
for 7-8 mins. or until firm.
Stand for 5 mins. before turning out.
4. Beat cream cheese and butter until
smooth. Gradually beat in icing sugar
and lemon juice. Spread over sides and
top of cake and sprinkle with walnuts.
Ingredients
40g (1
1/2
oz) butter
50g (2 oz) sugar
5ml (1 tsp) cinnamon, ground
1kg (2lb 2oz) apples
50g (2 oz) almonds, flaked
100g (4 oz) butter
150g (5 oz) sugar
2 eggs
30ml (2 tbsp) lemon juice
125g (4
1/2
oz) wholewheat flour
75g (3 oz) cornflour
10ml (2 tsp) baking powder
Preheat:
Metal plate on low wire rack.
Apple Cake
Dish: 23 cm (9”) tin
Oven Accessory: glass tray then low wire rack on metal tray on glass tray
1. Preheat the oven to 250°C with the
metal tray and low wire rack.
2. Put butter, sugar and cinnamon in a
bowl and heat at 440W for two
minutes, stirring halfway through.
3. Line the bottom of the metal baking tin
with aluminium foil and pour in the
above mixture, distributing it evenly.
Peel, core and slice apples. Place the
apples and almonds on top of the
butter-sugar mixture.
4. Combine remaining ingredients and
add to apples.
5. Place the tin on the low wire rack on
the metal tray in the preheated oven.
Bake the cake on Combination:
160°C + 100 W for 40 minutes.
Leave to cool for 15 minutes.
6. Turn the apple cake out (upside down)
onto a wire cooling rack, remove the
baking tin and carefully remove the
aluminium foil.
Cakes and Biscuits
