Every second Saturday, two of the greatest library assistants EVER bring ingredients and bake a cake in the microwave for afternoon tea.
The first was individual chocolate chocolate chip cupcakes make in cups. THE best so far is Banana walnut, recipe below.
Ingredients:
Melted butter, to grease125g butter, chopped, softened155g (3/4 cup, firmly packed) brown sugar2 eggs, at room temperature3 large overripe bananas, mashed200g (11/2 cups) self-raising flour, sifted160ml (2/3 cup) milk70g (2/3 cup) walnut halves, coarsely chopped
Icing195g (11/4 cups) pure icing sugar, sifted2-3 tbs fresh lemon juice70g (1/4 cup) finely chopped walnut halves
Instructions:
Brush a 1.75L (7-cup) capacity microwave-safe plastic ring cake pan with melted butter to grease. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the banana.
Stir in half the flour and milk until just combined. Repeat with remaining flour and milk. Add the walnuts and stir until combined. Spoon into prepared pan and smooth the surface.
Place on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500watts/50% for 14 minutes or until a skewer inserted into centre of cake comes out clean (it will be a little sticky on top). Set aside in the pan for 3 minutes. Turn onto a plate and set aside for 30 minutes to cool.
To make icing, place icing sugar in a microwave-safe bowl. Gradually add lemon juice, stirring until a firm paste forms. Heat, uncovered, on High/800watts/100% for 30-45 seconds or until runny. Pour icing over cake and sprinkle with walnuts. Set aside for 10 minutes to set. Cut into slices to serve.
The first was individual chocolate chocolate chip cupcakes make in cups. THE best so far is Banana walnut, recipe below.
Ingredients:
Melted butter, to grease125g butter, chopped, softened155g (3/4 cup, firmly packed) brown sugar2 eggs, at room temperature3 large overripe bananas, mashed200g (11/2 cups) self-raising flour, sifted160ml (2/3 cup) milk70g (2/3 cup) walnut halves, coarsely chopped
Icing195g (11/4 cups) pure icing sugar, sifted2-3 tbs fresh lemon juice70g (1/4 cup) finely chopped walnut halves
Instructions:
Brush a 1.75L (7-cup) capacity microwave-safe plastic ring cake pan with melted butter to grease. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the banana.
Stir in half the flour and milk until just combined. Repeat with remaining flour and milk. Add the walnuts and stir until combined. Spoon into prepared pan and smooth the surface.
Place on a microwave-safe rack or upturned plate and cook, uncovered, on Medium/500watts/50% for 14 minutes or until a skewer inserted into centre of cake comes out clean (it will be a little sticky on top). Set aside in the pan for 3 minutes. Turn onto a plate and set aside for 30 minutes to cool.
To make icing, place icing sugar in a microwave-safe bowl. Gradually add lemon juice, stirring until a firm paste forms. Heat, uncovered, on High/800watts/100% for 30-45 seconds or until runny. Pour icing over cake and sprinkle with walnuts. Set aside for 10 minutes to set. Cut into slices to serve.
1 comment:
now those are very valuable library assistants!
Post a Comment