Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 32

Sweets (continued)
Banana Cake
125g butter, softened
½ cup brown sugar
½ cup caster sugar
2 eggs
1 ½ cups self-raising flour, sifted
½ teaspoon ground cinnamon
1 cup mashed banana
½ cup sour cream
¼ cup milk
1.Preheat oven to 180°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position. Line a 20cm
round cake pan with baking paper.
2.Using an electric mixer cream butter and
sugars. Add eggs one at a time beating
well after each addition. Fold through flour
and cinnamon.
3.Add remaining ingredients stirring until
just combined.
4.Pour the mixture into the pan. Bake for
35-40 minutes or until a skewer comes out
clean from the centre of the cake. Allow
cake to stand in pan for 10 minutes before
turning onto a wire rack to cool completely.
30
White Chocolate Raspberry Muffins
Makes: 12 each
2 cups plain flour
1 ½ teaspoons baking powder
1 cup caster sugar
2 eggs
1 cup milk
100g butter, melted
150g frozen raspberries
100g white chocolate, roughly chopped
1.Preheat oven to 190°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position. Line a muffin
tray with muffin cases.
2.Sift flour and baking powder into a large
bowl. Add sugar.
3.Combine eggs, milk and butter in a
separate bowl. Pour the liquid ingredients
into the dry ingredients and stir until just
combined. Fold through the raspberries
and white chocolate.
4.Fill muffin cases with 2 heaped
tablespoons of mixture. Bake for 15-20
minutes or until muffins are risen and firm.
Place on wire rack to cool.
TIP: To prevent the raspberries from bleeding
throughout the mixture, toss the frozen
raspberries in enough flour to coat; gently
fold through mixture.