COUR­GETTE & BANANA SHEET CAKE WITH CARAMEL BUT­TER­CREAM

PREP + COOK TIME 45 mins SERVES 16

Food - - Perfect Produce -

● 115g but­ter at room tem­per­a­ture

● 1 cup sugar

● ½ cup brown sugar

● 1 cup mashed ripe banana (ap­prox 2 medium-sized)

● ⅓ cup yo­ghurt (see Cook’s Notes)

● 1 egg

● 2 tea­spoons vanilla ex­tract

● 3 loose cups grated cour­gette (ap­prox 2 medium-sized), squeezed of ex­cess juice

● 2 ta­ble­spoons milk

● 1 tea­spoon bak­ing soda

● 2 cups plain flour

● 1 tea­spoon bak­ing pow­der

● pinch of salt

● 1 tea­spoon mixed spice

● ½ tea­spoon cin­na­mon

CARAMEL BUT­TER­CREAM IC­ING

● 100g but­ter, at room tem­per­a­ture

● 2½ cups ic­ing sugar

● 3 ta­ble­spoons caramel

● 1 ta­ble­spoon milk, if needed

1 Pre­heat oven to 180°C. Grease and line a 23cm x 33cm Swiss roll pan. In a bowl or food pro­ces­sor, beat the but­ter and sug­ars. Add the mashed banana, yo­ghurt, egg and vanilla and mix lightly. Stir in the grated cour­gette.

2 Bring the milk to the boil in a small pan or mi­crowave, stir in the bak­ing soda to dis­solve. Add to cour­gette mix­ture. Sift in the flour, bak­ing pow­der, salt and spices and mix to com­bine.

3 Spread in the pre­pared pan. Bake for 35-37 min­utes, or un­til a skewer in­serted in the cen­ter comes out clean. Re­move and let cool com­pletely.

4 Mean­while, make the Caramel but­ter­cream ic­ing (see be­low), and spread on cake when cake has cooled.

Caramel but­ter­cream ic­ing Beat but­ter and ic­ing sugar at a low speed un­til com­bined, then in­crease speed and beat for 6-8 min­utes un­til pale. Add caramel and beat, adding the milk grad­u­ally if needed.

PER SERVE En­ergy 331kcal, 1386kj • Protein 3.2g • To­tal Fat 10.4g • Sat­u­rated Fat 4.4g • Car­bo­hy­drate 57g • Fi­bre 1.5g • Sodium 179mg • Sugar 43.5g

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