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the ingredients
2 cups (300g) self-raising flour
1 1/2 cups (375g) sugar
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
pinch salt
½ teaspoon nutmeg
1 teaspoon cinnamon
115g butter, melted
½ cup (125mL) milk
2 eggs, lightly beaten
1 cup banana, mashed
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the fun
In a medium bowl; combine flour, sugar, bicarbonate of soda, baking powder, salt and spices.
Stir in butter, milk, eggs and banana.
Pour batter into lightly greased Sauté Pan, cover with vents open and place over medium heat (heat setting 6). Cook for 20 minutes or until lid is hot to touch. Reduce heat to low (heat setting 4). Cook for a further 35 minutes or until skewer inserted into the middle of the cake comes out clean. The icing - Combine 1 ½ cups (230g) icing mixture & 15g butter in a small bowl gradually stir in 1-2 Tablespoons hot water, stir until smooth. Spread over cooled cake. Passionfruit icing: Replace water with the pulp of 1-2 passion fruits.
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CHEF'S TIP
Melt 200g cooking chocolate over a low heat. Add 1/4 cup cream, whisk until smooth. Pour over cake.
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