Easiest Fruit Cake Ever! - and variations
We made it this morning and it was yummy, but bit like a plum pudding.
Ingredients
500g mixed fruit
600 mls chocolate milk
2 cups self raising flour
1 cup of walnuts - optional
Method
1. Soak the mixed fruit in the chocolate milk overnight in the fridge
2. Preheat oven to 150 degrees C. Line the bottom and sides of 25cm square tin with either baking paper or alfoil, with the lining coming over the sides by about 5cm. Spray the paper or alfoil with some cooking spray.
3. Mix the flour and walnuts into the soaked fruit one cup at a time and mix in well after each addition. Pour the mixture into the prepared cake tin and cook for 1½ to 2 hours. After 1½ hours insert a skewer or cake tester into the centre of the cake and if it comes out clean your cake is ready to be taken from the oven.
4. Leave the in cake tin until cooled and then put onto a wire rack to fully cool
nb: If the cake is browning too much before it is cooked, cover with alfoil.
Variations:
500g mixed fruit
410 can Apricot nectar
1 1/2 cups SR Flour
or
500g mixed fruit
600ml unsweetened Orange Juice
2 cups SR Flour
or
500g mixed fruit
2 cups plain black coffee
2 cups SR Flour
or
500g mixed fruit
600ml Iced Coffee
2 cups SR Flour
** You can add a generous dash of Brandy to any of these for the soaking process.
*** Also, most recipes use 1kg of dried mixed fruit. We used only 375g and found that heaps of fruit. I have compromised and used 500g for the recipes above.
**** You can add 1 cup of nuts to any of these recipes for a texture and taste variation. Do not soak the nuts.
Saturday, July 17, 2010
Monday, May 17, 2010
Ziploc Omlette?
Just saw this ... another one that I am posting here to try out later on ....
ZIPLOC OMELETTE
A fun one for those with Kiddies!
* Have kids write their name on a quart-size Ziploc freezer bag with permanent marker.
* Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
* Put out a variety of ingredients such as: cheeses, onion, mushrooms, green pepper, tomato, hash browns, salsa, etc.
* Each kid adds prepared ingredients of choice to their bag and shakes it. Make sure to get the air out of the bag and zip it up.
* Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.
* Open the bags and the omelette will roll out easily. Be prepared for everyone to be amazed.
ZIPLOC OMELETTE
A fun one for those with Kiddies!
* Have kids write their name on a quart-size Ziploc freezer bag with permanent marker.
* Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
* Put out a variety of ingredients such as: cheeses, onion, mushrooms, green pepper, tomato, hash browns, salsa, etc.
* Each kid adds prepared ingredients of choice to their bag and shakes it. Make sure to get the air out of the bag and zip it up.
* Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelettes in a large pot. For more, make another pot of boiling water.
* Open the bags and the omelette will roll out easily. Be prepared for everyone to be amazed.
Monday, May 3, 2010
Chicken and Sweetcorn Soup
I had no clue as to what to do for dinner last night, so I did a "this looks like it might be a good combo" deal and made my own Chicken and Sweetcorn Soup.
Chicken and Sweetcorn Soup (serves 4-6)
Ingredients
1 can corn kernels (salt reduced)
1 can creamed corn
1 brown onion, diced
1 spring onion, sliced - into rings
2 OXO chicken stock cubes
2 Chicken Breasts
1 tablespoon Soy Sauce
Method
1. Dice brown onion and fry off until translucent. Then take off the heat.
2. Cut chicken lengthways (horizontal) then vertically across the breast so that ou end up with thin stips of chicken.
3. Put onions back on heat and add chicken to seal.
4. Add creamed corn and corn kernels to saucepan.
5. Boil kettle. Add a crumbled stock cube into each remaining can of corn. top up the can with boiled water and stir - ensuring stock cube is dissolved. Then add stock to saucepan.
6. Add in soy sauce and allow to simmer for 10 minutes. Meanwhile slice spring onions.
7. Taste. Add more soy if required, or salt and pepper to taste. Add in spring onions.
Serve.
Chicken and Sweetcorn Soup (serves 4-6)
Ingredients
1 can corn kernels (salt reduced)
1 can creamed corn
1 brown onion, diced
1 spring onion, sliced - into rings
2 OXO chicken stock cubes
2 Chicken Breasts
1 tablespoon Soy Sauce
Method
1. Dice brown onion and fry off until translucent. Then take off the heat.
2. Cut chicken lengthways (horizontal) then vertically across the breast so that ou end up with thin stips of chicken.
3. Put onions back on heat and add chicken to seal.
4. Add creamed corn and corn kernels to saucepan.
5. Boil kettle. Add a crumbled stock cube into each remaining can of corn. top up the can with boiled water and stir - ensuring stock cube is dissolved. Then add stock to saucepan.
6. Add in soy sauce and allow to simmer for 10 minutes. Meanwhile slice spring onions.
7. Taste. Add more soy if required, or salt and pepper to taste. Add in spring onions.
Serve.
Sunday, May 2, 2010
Bircher Muesli
I have been on the hunt for a good version of Bircher Muesli for Diabetics ... Bah Bow.
So, I have made my own (photo to follow when I CBA)
Bircher Muesli
100g rolled oats
15g flax (linseed) seeds
15g almonds (flakes/slivered)
10g raisins
1 wedge of lemon, juiced
1 small apple, grated (Granny Smith)
1/8 tsp cinnamon
1/2 small tub of low fat natural yogurt
The night before you plan to breakfast, soak the oats, flax seeds, almonds and raisins in just enough water (or Skim Milk) to cover.
In the morning, mix the above with the lemon juice, apple and cinnamon. Then mix through yogurt.
So, I have made my own (photo to follow when I CBA)
Bircher Muesli
100g rolled oats
15g flax (linseed) seeds
15g almonds (flakes/slivered)
10g raisins
1 wedge of lemon, juiced
1 small apple, grated (Granny Smith)
1/8 tsp cinnamon
1/2 small tub of low fat natural yogurt
The night before you plan to breakfast, soak the oats, flax seeds, almonds and raisins in just enough water (or Skim Milk) to cover.
In the morning, mix the above with the lemon juice, apple and cinnamon. Then mix through yogurt.
Thursday, April 29, 2010
3 Salads and a Soup!
Recently I was diagnosed with Syndrome X/Metabolic Syndrome - which is a combination of various illnesses, two of which are Diabetes Type II and NAFLD (Non-alcoholic Fatty Liver Disease). So I will be shifting the focus of this blog onto more healthy food :(
To start off .... here are 3 of my favourite salad recipes along with a low fat Beef and Veg Soup.
I usually do these salads for parties, but they can also be made up and left in the fridge for a few days (undressed) and then dress as you use it ...
You can add purple/red onion (?Spanish onion) to any of these. I am not a fan of raw onion, so I don't.
Potato Salad (makes a huge salad)
Approximately 1kg blue or red potatoes (never the yellowy ones - I usually use blue as they are lower GI)
Cube up the potatoes into bite size and boil until just cooked (knife slides in easily but they aren't falling apart)
1 can of corn.
1 cup of peas (frozen ones then cooked till just done)
A good handful of chopped parsley.
(occasionally I will throw in 3 spring onions - sliced)
When potatoes have cooled, add all ingredients together and mix gently.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette (see below for recipe).
NB: For the fatty version, Add in 6 rashes of bacon (that have been chopped and fried crispy first) and use Kraft Onion and chives potato salad dressing.
Coleslaw/Cabbage Salad (makes a huge salad)
1/2 red cabbage - sliced in processor and then soaked in water for a few minutes to get all the "blue" out otherwise it stains the rest of the salad and it looks manky)
1/2 white cabbage - sliced in food processor
4-5 good size carrots (grated in food processor)
(NB: I do it all in the food processor as I like a fine - thin shred - looking salad - so I use the fine slice blade)
Add all ingredients together and mix till even spread of veg.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette - see below for recipe.
**If we are eating the same day as making, I will grate a whole granny smith apple into the mix. Any longer and the apple looks kak.
Beetroot Salad
400g raw beetroot (peeled & quartered)
100g carrot, roughly chopped
1 small green apple, quartered
2 tbsp fresh coriander or Italian parsley leaves (personal taste)
2 tbsp olive oil
juice of 1/2 lemon
1 red onion (optional)
Place roughly cut vegetables in food processor until evenly chopped. Scrape down sides and chop again for a couple of seconds until desired consistency (should end up looking like a fine coarse salad about risoni size pieces, but can be done chunkier if that's what you prefer)
NB: If you accidentally process too much, or you have leftovers, add some raw cashews/almonds or light sour cream, process until finely ground, and use as a dip!
Vinaigrette
3 parts of Champagne Vinegar (or vinegar of your choice) to 1 part of olive oil (I only use Cobram Estate) and a good pinch of salt (I am a total wanker, so I use Himalayan Rock Salt from the grinder)
-------------------
Okay, the Soup recipe makes an absolute truckload. I am not very good at making small quantity stuff. When I make this, we eat it for dinner one night, then for lunches for the next few days. I also give some to my mum. You will need a big stock pot to make this all in. Time to make? 1/2hr prep, 1-2hrs cooking (I cook this long to get meat soft)
Beef and Vegetable Soup
3 Carrots
1 Swede
1 Turnip
1 Parsnip
3 stalks Celery
2 Brown Onions
1/2 small green Cabbage
1 kg of chuck Beef (casserole Beef) - fat trimmed off
1 cup Pearl Barley (optional)- soak in water for 1/2hr before adding
Beef Stock - about 2ltrs
Vegetable Stock (I use Vegeta) - about 2 ltrs
1 Tablespoon Oil
Salt
Paprika
NB: This soup can freeze quite well, but I would tend to use it within 4 weeks.
* Whack the onions through your food processor (slice disc) and fry off with the oil at bottom of stock pot - until translucent. Then add 2 ltres of beef stock.
* Process the rest of the vegetables with the large size grating disc (Cabbage on slice disc). You can do this by hand, but what a PITA that would be! Alternately, if you like a more rustic look, you can use the chopping blades, or cube it all by hand (PITA).
* Put all the veg into the stock pot and add 2ltres of vegie stock.
* Cube the Beef into small bite sized portions and add direct to soup.
* Check water level, you want everything covered by liquid. If not, cover with just water (you can taste test later on to get right flavour).
* Drain off the Barley and add to the soup.
* I will keep this on simmer for at least an hour to develop the flavours. When I check the taste, I will add in salt and paprika to my taste, so please do same for yourself.
NB: You can omit the stock and use a packet of French Onion soup mix instead.
To start off .... here are 3 of my favourite salad recipes along with a low fat Beef and Veg Soup.
I usually do these salads for parties, but they can also be made up and left in the fridge for a few days (undressed) and then dress as you use it ...
You can add purple/red onion (?Spanish onion) to any of these. I am not a fan of raw onion, so I don't.
Potato Salad (makes a huge salad)
Approximately 1kg blue or red potatoes (never the yellowy ones - I usually use blue as they are lower GI)
Cube up the potatoes into bite size and boil until just cooked (knife slides in easily but they aren't falling apart)
1 can of corn.
1 cup of peas (frozen ones then cooked till just done)
A good handful of chopped parsley.
(occasionally I will throw in 3 spring onions - sliced)
When potatoes have cooled, add all ingredients together and mix gently.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette (see below for recipe).
NB: For the fatty version, Add in 6 rashes of bacon (that have been chopped and fried crispy first) and use Kraft Onion and chives potato salad dressing.
Coleslaw/Cabbage Salad (makes a huge salad)
1/2 red cabbage - sliced in processor and then soaked in water for a few minutes to get all the "blue" out otherwise it stains the rest of the salad and it looks manky)
1/2 white cabbage - sliced in food processor
4-5 good size carrots (grated in food processor)
(NB: I do it all in the food processor as I like a fine - thin shred - looking salad - so I use the fine slice blade)
Add all ingredients together and mix till even spread of veg.
For the dressing I cheat and use Praise French dressing (the light one), or I make a vinaigrette - see below for recipe.
**If we are eating the same day as making, I will grate a whole granny smith apple into the mix. Any longer and the apple looks kak.
Beetroot Salad
400g raw beetroot (peeled & quartered)
100g carrot, roughly chopped
1 small green apple, quartered
2 tbsp fresh coriander or Italian parsley leaves (personal taste)
2 tbsp olive oil
juice of 1/2 lemon
1 red onion (optional)
Place roughly cut vegetables in food processor until evenly chopped. Scrape down sides and chop again for a couple of seconds until desired consistency (should end up looking like a fine coarse salad about risoni size pieces, but can be done chunkier if that's what you prefer)
NB: If you accidentally process too much, or you have leftovers, add some raw cashews/almonds or light sour cream, process until finely ground, and use as a dip!
Vinaigrette
3 parts of Champagne Vinegar (or vinegar of your choice) to 1 part of olive oil (I only use Cobram Estate) and a good pinch of salt (I am a total wanker, so I use Himalayan Rock Salt from the grinder)
-------------------
Okay, the Soup recipe makes an absolute truckload. I am not very good at making small quantity stuff. When I make this, we eat it for dinner one night, then for lunches for the next few days. I also give some to my mum. You will need a big stock pot to make this all in. Time to make? 1/2hr prep, 1-2hrs cooking (I cook this long to get meat soft)
Beef and Vegetable Soup
3 Carrots
1 Swede
1 Turnip
1 Parsnip
3 stalks Celery
2 Brown Onions
1/2 small green Cabbage
1 kg of chuck Beef (casserole Beef) - fat trimmed off
1 cup Pearl Barley (optional)- soak in water for 1/2hr before adding
Beef Stock - about 2ltrs
Vegetable Stock (I use Vegeta) - about 2 ltrs
1 Tablespoon Oil
Salt
Paprika
NB: This soup can freeze quite well, but I would tend to use it within 4 weeks.
* Whack the onions through your food processor (slice disc) and fry off with the oil at bottom of stock pot - until translucent. Then add 2 ltres of beef stock.
* Process the rest of the vegetables with the large size grating disc (Cabbage on slice disc). You can do this by hand, but what a PITA that would be! Alternately, if you like a more rustic look, you can use the chopping blades, or cube it all by hand (PITA).
* Put all the veg into the stock pot and add 2ltres of vegie stock.
* Cube the Beef into small bite sized portions and add direct to soup.
* Check water level, you want everything covered by liquid. If not, cover with just water (you can taste test later on to get right flavour).
* Drain off the Barley and add to the soup.
* I will keep this on simmer for at least an hour to develop the flavours. When I check the taste, I will add in salt and paprika to my taste, so please do same for yourself.
NB: You can omit the stock and use a packet of French Onion soup mix instead.
Wednesday, April 21, 2010
Monday, April 5, 2010
Hazelnut and Chocolate Ganache Tart
I am posting the recipe up now, before I have made it ... so I don't lose my train of thought (I am amalgamating a few recipes here)
Hazelnut and Chocolate Ganache Tart
Ingredients
Tart Shell (See recipe below)
Filling
100g Hazelnuts (whole)
230 grams bittersweet or semisweet chocolate, coarsely chopped
3/4 cup (180 ml) heavy whipping cream/thickened cream
1 tablespoon alcohol (brandy, Grand Marnier, rum or bourbon) or 1 teaspoon pure vanilla extract (optional)
Method:
Roasting Hazelnuts
Preheat oven to 180 degrees C. Bake the hazelnuts for 10 - 15 minutes or until the skins start to blister and the nuts are fragrant. Remove from oven and wrap the nuts in a clean towel and steam for 5 minutes. Rub the towel briskly to remove the skins. Let cool. Remove 1/2 to use as garnish.
Filling
Coarsely chopped the chocolate and place in a heatproof bowl (preferrably pyrex). In a small saucepan bring the cream to a boil. Immediately, remove from heat and pour over the chopped chocolate. Gently stir the mixture until smooth and then add the alcohol (or vanilla extract).
Assembly
Line base of tart shell with hazelnuts - sporadic, not packed in.
Pour ganache filling into the base of the tart shell and allow to set for one hour (or until firm) in the fridge.
After it has 'set', remove from the fridge and decorate with remainder hazelnuts.
nb: best served at room temperature.
Basic Tart Shell Recipe
Makes two - 23 cm tart shells.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated white sugar (skip for savory tarts)
225 grams unsalted butter, chilled, and cut into small pieces
1/2 cup of ice water
Directions
1.In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour water in a slow, steady stream until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
2.Turn the dough out onto your work surface on parchment paper (you will need this later on) and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with cling film and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the second dough for later use.
3.Place the pastry back on the parchment paper and flatten with your hands. Cover with cling film and roll out the pastry to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.
4.When you have inverted the dough in the tart pan, cut off any dough, which is in excess, prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover with the same cling film you used and refrigerate for 20 minutes to chill the butter.
For baking the tart shell
1.Preheat oven to 180 degrees C and place rack in centre of oven. Line the unbaked pastry shell with the parchment paper you have already used and cover with beans or any other similar weight, making sure the beans are evenly distributed over the entire surface.
2.Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove beans and cool crust on wire rack.
Proceed with desired recipe that calls for a pre-baked shell.
Hazelnut and Chocolate Ganache Tart
Ingredients
Tart Shell (See recipe below)
Filling
100g Hazelnuts (whole)
230 grams bittersweet or semisweet chocolate, coarsely chopped
3/4 cup (180 ml) heavy whipping cream/thickened cream
1 tablespoon alcohol (brandy, Grand Marnier, rum or bourbon) or 1 teaspoon pure vanilla extract (optional)
Method:
Roasting Hazelnuts
Preheat oven to 180 degrees C. Bake the hazelnuts for 10 - 15 minutes or until the skins start to blister and the nuts are fragrant. Remove from oven and wrap the nuts in a clean towel and steam for 5 minutes. Rub the towel briskly to remove the skins. Let cool. Remove 1/2 to use as garnish.
Filling
Coarsely chopped the chocolate and place in a heatproof bowl (preferrably pyrex). In a small saucepan bring the cream to a boil. Immediately, remove from heat and pour over the chopped chocolate. Gently stir the mixture until smooth and then add the alcohol (or vanilla extract).
Assembly
Line base of tart shell with hazelnuts - sporadic, not packed in.
Pour ganache filling into the base of the tart shell and allow to set for one hour (or until firm) in the fridge.
After it has 'set', remove from the fridge and decorate with remainder hazelnuts.
nb: best served at room temperature.
Basic Tart Shell Recipe
Makes two - 23 cm tart shells.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated white sugar (skip for savory tarts)
225 grams unsalted butter, chilled, and cut into small pieces
1/2 cup of ice water
Directions
1.In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour water in a slow, steady stream until the dough just holds together when pinched. Add remaining water, if necessary. Do not process more than 30 seconds.
2.Turn the dough out onto your work surface on parchment paper (you will need this later on) and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a disk, cover with cling film and refrigerate for 30 minutes to one hour before using. At this point you can also freeze the second dough for later use.
3.Place the pastry back on the parchment paper and flatten with your hands. Cover with cling film and roll out the pastry to fit into your tart pan. With the parchment paper it is easy to turn the pastry round as you are rolling, it never sticks on the counter, no flour is required to be added and it is easy to flip into the tart pan.
4.When you have inverted the dough in the tart pan, cut off any dough, which is in excess, prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover with the same cling film you used and refrigerate for 20 minutes to chill the butter.
For baking the tart shell
1.Preheat oven to 180 degrees C and place rack in centre of oven. Line the unbaked pastry shell with the parchment paper you have already used and cover with beans or any other similar weight, making sure the beans are evenly distributed over the entire surface.
2.Bake crust for 20 to 25 minutes or until the crust is dry and lightly browned. Remove beans and cool crust on wire rack.
Proceed with desired recipe that calls for a pre-baked shell.
Sunday, April 4, 2010
Hot Cross Buns
My first ever attempt!
4 cups plain flour
2 x 8g sachets dried yeast
1/4 cup caster sugar
2 teaspoons mixed spice
pinch of salt
1.5 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
Flour Paste
1/2 cup plain flour
4 to 5 tablespoons water
Glaze
1/3 cup water
2 tablespoons caster sugar
Method
1.Combine flour, yeast, sugar, mixed spice, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
2.Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
3.Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.
4.Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
5.Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
NB:
These buns can be frozen for up to 7 days once cooked.
Wednesday, March 17, 2010
Cherry Cake
not my picture
I Love Cherries! So, having just come across this recipe ... I am posting it here for safe keeping till I can get around to making it :)I may try making it with black cherries soaked in brandy :)
Cherry Cake
To make it you need alcohol (brandy, coconut rum, amaretto, whatever you prefer) to soak the cherries in. Soak the cherries atleast a few days before you make the cake.
Ingredients:
Alcohol
500g Cherries (pitted)
200g Butter
200g Sugar, caster sugar
4 eggs (yolks and whites split)
Rind of a lemon
Pinch of Salt
250g SR Flour
2 tbsp milk
Icing sugar to sprinkle
Method:
1. Preheat the oven to 200 degrees celcius.
2. Mix the butter, sugar and salt together til it looks creamy.
3. Add the egg yolks, one at a time.
4. Mix in the flour slowly, bit by bit, alternating with the milk.
5. In a separate bowl, fluff the egg white til stiff peaks form. Fold that whiteness into the mixture! And don't be rough, ruffian!
6. Pour half of the mixture into a well greased tin, then add a layer of cherries, and add the remaining mixture.
7. Bake the sucker for 55 minutes or until golden.
8. Once it's cooled, sprinkle the icing sugar on top and serve.
Banana cake with cream cheese frosting
nb: not my image, I stole it.Banana cake with cream cheese frosting
Ingredients
Melted butter, to grease
125g butter, at room temperature
315g (1 1/2 cups) caster sugar
1 1/4 cups mashed overripe banana (about 2 large bananas)
2 eggs
1 tsp vanilla extract
100ml buttermilk
225g (1 1/2 cups) self-raising flour
1/2 tsp bicarbonate of soda
1 banana, extra, to decorate
Fresh lemon juice, to brush
Cream cheese frosting
125g cream cheese, at room temperature
50g unsalted butter, at room temperature
230g (1 1/2 cups) icing sugar mixture
1 1/2 tsp buttermilk
Method
Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base and side of the pan with non-stick baking paper.
Place the butter, sugar, banana, eggs and vanilla in the bowl of a food processor, and process for 2 minutes or until well combined.
Add the buttermilk and process until combined.
Add the flour and bicarbonate of soda, and process until just combined. Pour the mixture into the prepared pan. Shake the pan to settle the mixture.
Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean.
Set aside in the pan for 10 minutes to cool slightly, before transferring the cake to a wire rack to cool completely.
Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl until well combined.
Add the icing sugar and beat until well combined. Add the buttermilk and beat until the mixture is pale and creamy.
Place the cake on a serving plate. Spread the cream cheese frosting over the top of the cake.
Peel and thinly slice the extra banana. Lightly brush 1 side of each slice of banana with lemon juice.
Arrange the banana slices, lemon juice side up, around the edge of the frosting to serve.
Freezing tip: Before frosting, wrap the cake in two layers of plastic wrap, then in foil. Label, date and freeze for up to four months. Thaw overnight at room temperature.
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