SOME OF MY FAVOURITE RECIPES

MACADAMIA NUT & BANANA CAKE

This cake keeps well.
2 medium-sized bananas ( about 1 cup mashed)
1 tablespoon lemon juice
125 g butter
1/2 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1 teaspoon bicarbonate of soda
1/4 teaspoon cinnamon
1/4 cup glace pineapple
1/3 cup roughly chopped macadamia nuts
between 1/3 and 1/2 cup milk

METHOD
Mash the bananas well, add lemon and mix through. In a separate bowl, cream the butter with the sugar until light and fluffy.

Beat the eggs and add to the butter and sugar a little at a time, mixing well. Sift the flour with the bicarbonate of soda, add the cinnamon and fold in mashed banana, pineapple, nuts and a third of a cup of milk. If the mixture is too stiff, add a little more milk. Stir well with a wooden spoon.

Butter the base and sides of a 20 centimetre cake tin and line with non-stick baking paper.
Put the mixture into the tin and smooth the top.

Bake in a moderate oven (180C degrees) for about 50 minutes or until it tests clean when a fine skewer is inserted.

Remove and leave to stand for about five minutes before inverting on a cake rack. Leave to cool completely before storing in a cake tin.
Sift icing over the top just before serving. ( I don't do this.)

This recipe comes from my favourite food writer; Beverley Sutherland Smith. Her recipes are always easy to follow, use readily available ingredients and taste great!!

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