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Banana Cake
Dish: 20 cm (8") cake tin, lined with greaseproof paper
Oven Accessory: glass turntable + metal tray
1. Peel the banana and mash until smooth with the vanilla flavouring.
2. Place the butter and sugar in a bowl. Place on glass turntable and
heat on HIGH MICROWAVE for 1 minute, or until soft.
3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and
mashed banana.
4. Spoon into the prepared cake tin. Place tin on metal tray and cook
on AUTO WEIGHT CAKE PROGRAM or on COMBINATION:
CONVECTION 160°C + WARM MICROWAVE for 17-18 mins. or
until cooked.
Ingredients
1 banana, large
3 ml (½ tsp) vanilla
flavouring
75g (3oz) butter
100g (4oz) granulated sugar
150g (5oz) self-raising flour
3 ml (½ tsp) salt
2 ml (¼ tsp) bicarbonate of
soda
2 eggs
Dundee Cake
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Mix the chopped nuts, fruit, peel and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in
the eggs one at a time.
3. Fold in the dry ingredients. Spoon mixture into tin and hollow out
the centre slightly. Split the reserve almonds, and arrange on top.
4. Place tin on metal tray and cook on AUTO WEIGHT CAKE
PROGRAM or on COMBINATION: CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins.
Ingredients
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) raisins
50g (2oz) whole almonds,
blanched and chopped,
reserve 6 whole for
decoration
225g (8oz) butter or
margarine
225g (8oz) soft brown sugar
grated rind of one lemon
4 eggs
275g (10oz) plain flour
100g (4oz) chopped mixed
peel
