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| Banana cakes with rose frosting and candied macadamias |
Banana cakes ingredients: 125g unsalted butter, chopped. 1 tsp vanilla extract. 1 cup (220g) caster sugar. 1 egg. 360g mashed banana (from about 2 bananas). 1 and 1/2 cups (225g) self-raising flour, sifted. 1/4 cup (60ml) milk. 1 Dilmah Exceptional Rose with French Vanilla teabag. 1/4 cup (35g) macadamia nuts, roughly chopped. 300ml thickened cream
Methods of cooking
To make banana cakes Preheat the oven to 180C. Grease two 24-hole (30ml-capacity) mini muffin pans. Melt butter, vanilla and 3/4 cup (165g) sugar in a saucepan over medium-low heat, stirring for 4-5 minutes until smooth. Cool slightly. Combine egg and banana, then stir in the cooled butter mixture. Stir in flour and milk until combined. Spoon the mixture into the muffin holes, filling two-thirds full. Bake for 12-15 minutes until cooked through and golden. Set aside to cool completely. Meanwhile, steep teabag in 1/2 cup (125ml) boiling water for 4 minutes. Discard teabag and transfer liquid to a small saucepan over low heat, add remaining 1/4 cup (55g) sugar and stir for 2-3 minutes until dissolved. Simmer, stirring for a further 2 minutes or until reduced by half. Set aside to cool. Toss the macadamias in 1 tbs cooled tea syrup, then transfer to a baking paper-lined baking try and roast for 10-15 minutes until pale golden. Allow to cool. Whip cream and remaining 2 tbs cooled tea syrup until soft peaks form. To serve, ice the cooled cakes with the rose frosting, then garnish with the candied nuts. By then, the banana cakes is ready
