Advertisement
Recipes continued
Fig, Cinnamon & Banana Cake
Serves: 12
Preparation: 15 mins
Cooking: 1 hour 5 mins
Melted butter, to grease
125g butter, softened
½ cup firmly packed brown sugar
½ teaspoon ground cinnamon
2 eggs
1½ cups self-raising flour
1 cup almond meal
1 cup milk
2 large overripe bananas, mashed
200g dessert figs, chopped
Icing sugar mixture, to dust
Vanilla custard, to serve
1. P reheat oven to 180°C. Lightly grease a
20cm round cake pan with melted butter.
Line base and side with non-stick baking
paper.
2. P lace the butter, sugar and cinnamon in
a medium bowl. Using the stick blender,
process until smooth, using a gentle up
and down action. Gradually process in one
egg at a time, beating well between each
addition.
3. S tir in flour, meal, milk and banana until
combined. Use a large metal spoon to
gently fold in figs. Spoon into prepared pan
and smooth surface. Bake for about 1 hour
and 5 minutes or until a skewer inserted
into the middle comes out clean. Remove
from oven. Turn out onto a wire rack to
cool.
4. D ust with icing sugar. Cut into wedges.
Serve with vanilla custard.
Tip: The riper the bananas are then the
moister the cake will be.
24
Pear & Choc Chip Friands
Makes: 8
Preparation: 10 minutes
Cooking: 20-25 minutes
3 pieces (70g) dried pear
½ cup plain flour
6 egg whites
185g butter, melted
1½ cups icing sugar mixture
1 cup almond or hazelnut meal
½ cup dark chocolate choc bits
1. P reheat oven to 190°C. Spray 8 oval (¹/ ³
cup) non-stick friand pans with cooking oil.
2. F inely chop pear and toss in a bowl with 1
tablespoon of the flour.
3. P lace egg whites in a large bowl and
whisk until well combined. Add butter; sift
over icing sugar mixture. Add remaining
flour, almond meal and pear and stir until
combined. Spoon mixture evenly among
pans. Sprinkle with choc chips. Bake for
20-25 minutes or until cooked when tested
with a skewer. Turn out onto a wire rack to
cool.
Advertisement
