Salton KM-40 Mode D'emploi page 22

5. Spoon the mixture evenly into the 2 prepared cake pans and bake for
approximately 15 minutes or until the sponge comes away from the sides
of the pan.
6. Once cooked run a knife around the sides of the cake. Turn onto a cooling
rack and gently tap the bottom of the pan to loosen the cake. Allow the
cake to cool before using.
7. To serve, cut into two layers and spread the middle with jam or whipped
cream. Place the top layer on the cake. Top with sifted icing sugar or more
whipped cream. Cut into wedges and serve with fresh berries.
Banana Cake
6 oz. (180 g)
1-1/2 cups (375 ml)
2
2-1/4 cups (560 ml)
1/2 tsp. (3 ml)
1 tsp. (5 ml)
1/2 tsp. (3 ml)
1/2 cup (125 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
1-1/2 cups (375 ml)
1. Preheat oven to 350°F (180°C). Grease and flour a 8" (20 cm) Bundt pan.
2. With the bowl speed set on high, beat butter and sugar on mixing speed
7 – 8 until well combined. Add eggs, one at a time, beating well between
each addition.
3. Reduce bowl speed to low and mixing speed to 1 – 2. Add 1/2 the sifted
dry ingredients and 1/2 the buttermilk at a time. Mix in the vinegar and
vanilla. Add bananas and mix until combined.
4. Pour mixture into the prepared pan and bake for about 40 minutes or
until cooked when tested with a skewer.
5. Allow cake to cool in pan for 5 minutes before transferring to a wire
rack to cool.
Booklet KM-40 v1.indd 22
butter, cut in pieces, room temperature
sugar
eggs
all-purpose flour
salt
cinnamon
nutmeg
buttermilk
white vinegar
vanilla extract
banana, very ripe and mashed
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