BANANA NUT CAKE

INGREDIENTS

2 eggs

1 teaspoon baking soda

4 tablespoons buttermilk

1/2 cup butter

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3 ripe bananas, mashed

1 cup chopped pecans Icing

3 tablespoons butter, softened

2 cups confectioners' sugar

3 tablespoons heavy whipping cream

1/4 cup pecan halves, or to taste (optional)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two 9 inch round cake pans.Separate the eggs and set aside.Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar.

Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas.

Stir in the buttermilk mixture.Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done.

Let cakes cool in pans.To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners' sugar.

Stir in the heavy cream until well blended. Spread icing on to cooled cake layers. Top with pecan halves if desired

BROWNIE TIRAMISU

 INGREDIENTS  

125g unsalted butter, at room temperature chopped

  170g (3/4 cup) white sugar

  1 teaspoon vanilla extract

  3 eggs  

  75g (1/2 cup) plain flour 

   30g (1/4 cup) Dutch cocoa powder

   1/2 teaspoon baking powder 

  65g (1/4 cup) sour cream 

  125g dark chocolate melted

   Pinch of salt

   Tiramisu  

   250g mascarpone 

   1/2 cup icing sugar

   1 teaspoon vanilla extract 

  300ml thickened cream

   whipped  Cocoa powder, to dust 

    

  DIRECTIONS

 Preheat oven to 180C/160C fan forced. 

Grease a 20cm (base measurement) square pan and line with baking paper.

 Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. 

  Add the eggs, 1 at a time, beating well after each addition. 

  Gradually sift in the flour, cocoa powder and     baking powder, alternating with the sour        cream, folding until well combined. 

  Fold in the chocolate and salt. Pour into prepared pan. 

  Bake for 30 minutes or until a skewer inserted in the centre comes out with a few crumbs clinging. 

  Set aside to cool completely in the pan. While brownie is cooling, beat mascarpone, icing sugar and vanilla extract in a bowl until smooth. 

Fold through whipped cream. Cut brownie into pieces. Divide half the pieces among 6 glasses. 

Top with half the cream mixture. Top with remaining brownie, liqueur and cream mixture. Dust with cocoa powder.

BLUEBERRY SWIRL ICE CREAM

 INGREDIENTS 

  3 cups (750ml)  Thickened Cream

  1 cup (250ml) milk 

  1 teaspoon vanilla bean paste 

  8 Egg yolks  

1 cup (220g) caster sugar

  1 cup (150g) fresh blueberries  

1/4 cup (55g) caster sugar, extra  Waffle cones, to serve

 

DIRECTIONS 

 Combine the cream, milk and vanilla in a large saucepan over medium heat. Bring to a simmer. Use an electric mixer to beat egg yolks and sugar until thick and pale. Gradually stir in cream mixture, in batches, until combined. 

Pour into a clean saucepan and place over low heat. Cook, stirring, for 10 mins or until custard coats the back of a spoon. Set aside for 10 mins to cool. 

 Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm. Meanwhile, combine the blueberries and extra sugar in a medium saucepan over medium heat. 

Cook, stirring, for 5 mins or until the blueberries release their juices and the mixture thickens slightly. Set aside to cool completely. Roughly break up ice-cream with a metal spoon. 

Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the blueberry mixture. Gently swirl to create a marbled effect. 

Repeat with remaining ice-cream and blueberry mixture. Cover with foil and place in the freezer for 3 hours or until firm. Serve in waffle cones.