149
Ingredients
1 banana, large
3ml (½tsp) vanilla flavouring
75g (3oz) butter
100g (4oz) granulated sugar
150g (5oz) self-raising flour
3ml (½tsp) salt
1½ml (¼tsp) bicarbonate of soda
2 eggs
Dish: bowl, 18cm (7") cake tin, lined with greaseproof
paper
Oven Accessory: no accessory then anti-spark ring +
wire shelf in lower position
Peel the banana and mash until smooth with the vanilla
flavouring. Place the butter and sugar in a bowl. Place on
base of oven and melt on HIGH MICROWAVE for 1
minute, or until soft. Stir in the flour, salt and bicarbonate
of soda. Beat in the eggs and mashed banana. Spoon
into the prepared cake tin. Place tin on anti-spark ring on
shelf and cook on CONVECTION 160°C + WARM
MICROWAVE for 20 minutes, or until cooked.
Banana Cake
Ingredients
50g (2oz) whole almonds, blanched
and chopped, reserve 6 whole for
decoration
100g (4oz) chopped mixed peel.
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) raisins
225g (8oz) butter or margarine
225g (8oz) soft brown sugar
grated rind of one lemon
4 eggs
275g (10oz) plain flour
Dish: 20cm (8") round tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower
position
Mix the chopped nuts, fruit, peel and flour together.
Cream the fat, sugar and lemon rind until pale and fluffy.
Beat in the eggs one at a time. Fold in the dry
ingredients. Spoon mixture into tin and hollow out the
centre slightly. Split the reserve almonds, and arrange on
top. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for
40-45 mins.
Dundee Cake
Desserts & Baking
