Related Searches: Banana Cake Icing, Banana Cake With Plain Flour
These delicious little cakes are sweetened with banana and dates to make a healthier treat. Ingredients: 500 g plain flour, 35 g wholemeal flour, 2 tsp bicarbonate of soda, 2 tsp baking powder, 2 tsp ground cinnamon, 50 ...
... in cellophane and a bow. Ingredients: 2 ripe bananas, 1 cup pitted dates chopped, 0.75 cup chopped walnuts, 2 large ... and serve with butter. Categories: High fibre; Cake; Australian; Desserts; High protein. Complexity: 3.
... ripe banana, 1 cup carrot, 1 tbs cinnamon, 1 tsp ground ginger, 1 pinch nutmeg, 150 g rolled oats, 0.25 cup Macro date ... free; Vegan; Dairy free; Apple; Desserts; Carrot cake; Low fat; Low saturated fat; Sesame free; ...
... dates seeded, chopped 125 grams fresh dates, seeded, chopped, 0.25 cup desiccated coconut, 0.5 cup lemon juice, 1 banana ... pulp. Line base of a 21cm round springform cake pan with baking paper. Process macadamias, oats and ...
... sugar has dissolved and starts to thicken and caramelise. Pour into pan. Arrange bananas in base of pan, cutting to fit, if necessary. To make the banana cake, place butter, sugar and vanilla in the bowl of a stand mixer ...
... bread to cool on a rack before slicing. Categories: Seafood free; Mango; Eggs; Soy free; Peanut free; Pescatarian; Filipino; Banana; Halal; Desserts; Sponge cake; Tree nut free; Sesame free; Vegetarian. Complexity: 2.
... sesame seeds, then slice and serve. Categories: Low waste; Seafood free; Leftover; Pescatarian; Egg free; Vegan; Banana; Foodhub video; Cake; Australian; Desserts; Low saturated fat; Mar 2022; Vegetarian. Complexity: 2.
... lightly beaten, 450 g cream cheese softened slightly, 270 ml coconut cream, 300 ml sour cream, 1 large ripe banana mashed, 1 tbs vanilla-bean paste, 1 small pineapple, 0.25 cup honey. Method: Grease and line a 7x30cm ...
... oven to 180°C/160°C fan-forced. Grease and line base and side of a 20cm round cake pan with baking paper. Place banana, eggs, oil, maple syrup, vanilla and sugar in a large bowl and whisk to combine. Sift over flour ...
... with the rest of the pannetone. Now cover the top with cling film and freeze for 3 hours before serving with whipped cream. Categories: Ice cream cake; Desserts; Italian; Seafood free; Banana; Sesame free. Complexity: 2.
... 5 tsp ground cinnamon, 0.66 cup coconut oil, 1.5 cup banana mashed, 2 free range eggs, 2 tbs hulled tahini, 1 tsp ... ; Nov 2020; Oats; Pescatarian; Dairy free; Cake; Halal; Desserts; Baking; Blueberry; Vegetarian; Spring ...
... raising flour, 0.5 cup caster sugar, 0.5 cup milk, 1 tbs milk, 2 eggs, 60 g butter melted, 2 bananas mashed, 2 tbs cocoa powder. Method: Mix the self raising flour and caster sugar together in a large bowl. Combine the ...
... and fluffy. (This could take as much as 5 minutes, so be patient!) Add the eggs and mix well. Stir in the bananas and milk. Pour the wet mixture into the dry and stir to combine. Do not over-mix or the muffins will be ...
... , 1 tbs icing sugar. Method: Preheat oven/air fryer to 180 degrees. Grease muffin tin. Mash the bananas and mix with the cake mix mixture until combined.(The pic is the type of mix used just the chocolate flavoured one ...
Ingredients: 6 granita biscuits, 1 tsp vanilla, 1 banana thinly sliced, 1 custard apple, 250 g cream cheese, 2 eggs, 0.33 cup caster sugar. Method: Preheat oven to 180°C. Line 6 large muffin pans with paper cases. Place ...
These muffins can be easily frozen and are perfect for packed lunches. Ingredients: 2 cups oats, 2 eggs, 3 ripe bananas, 1 tsp baking powder. Method: Preheat your oven to 180 degrees fan forced. Gather up all of your ...
... tbs clear honey, 100 g walnuts roughly chopped, 500 g bananas ripe, mashed, 1 large carrot about 125 g, grated, ... to form a thick purée. Put all the remaining cake ingredients in a large bowl and add the apricot purée ...
... roasted and salted macadamia nuts finely chopped, 1 cup caramel spread, 200 g Italian sponge finger biscuits, 4 bananas, 0.33 cup icing sugar mixture, 500 g mascarpone, 0.5 cup double thick custard, 100 g dark chocolate ...
... beaten, 0.5 cup Greek-style yoghurt, 0.25 cup extra virgin olive oil, 1 tsp vanilla bean paste, 1 banana mashed, 4 yellow nectarines halved, destoned, 2 thinly sliced into wedges, 2 coarsely grated, 0.25 cup rolled oats ...
... from pineapple and cut into thin slices. Transfer pavlova to a cake stand. Spoon mango sauce over top of pavlova. Arrange mango slices, banana and pineapple on pavlova. Remove pulp from remaining passionfruit and spoon ...
... : 2 cups thickened cream separate half a cup for the caramel sauce, 0.75 cup sour cream, 2 large ripe bananas peeled, sliced lengthways on an angle, 50 g dark chocolate melted, 500 g pavlova base, 1 tsp sea salt flakes ...
... sides of the cake using an offset spatula before presenting to your guests. Categories: Desserts; Plant based; Baking; Seafood free; Winter; European; Egg free; Peanut free; Tree nut free; Banana; Layer cake; Christmas ...
... , 2 tbs milk, 2.75 cup icing sugar sifted, 250 g butter softened, 0.5 tsp vanilla extract, 1 cup banana mashed, 2 tbs shredded coconut toasted, 1 tsp ground cinnamon, 1 cup pecans chopped, 3 eggs lightly beaten, 1 cup ...
... in flour, coconut, cinnamon and allspice. Using a large spoon, fold in carrot, banana and pineapple. Fold in walnuts. Spoon over pineapple in cake pan. Level surface. Bake for 50 minutes or until a skewer inserted in the ...
... before tipping the pan onto a cake platter, releasing the cake from the pan. Categories: Seafood free; Low salt; Bundt cake; Soy free; Pescatarian; Egg free; Peanut free; Banana; Desserts; Plant based; German; Baking ...
Ingredients: 1 tsp vanilla extract, 1 banana mashed, 1 cup frozen blueberries reserve a few for topping, 1 tbs maple ... until cooked through. Serve warm. Categories: Mug cake; Quick and easy dessert; Healthier easier; ...
... . Grease and line base and side of a 20cm (7cm deep) round cake pan with baking paper. Combine flour, sugar and spice in a large bowl. Combine oil, egg, banana and pineapple in a large jug. Make a well in the centre of ...
Choose banana peels, pineapple cores, or nut milk pulp to turn up the flavour in this wonderful waste-free ... 180°C (Gas 4), and grease and line a 20cm round cake tin, or 900g loaf tin. Place the coconut oil, syrup, and ...
... and line a 20x30cm baking tray with baking paper. Place dates and boiling water into a bowl. Set aside for 5 minutes ... thinly and arrange, overlapping rows on top of the cake mixture. Bake for 45 minutes or until cooked ...
... Method: Preheat oven to 160C fan-forced or 180C conventional. Grease and line a 22cm round cake tin with baking paper. Place dates and bi carb soda in a small heatproof bowl. Pour over ½ cup (125ml) boiling water, cover ...
... meal, 0.25 cup gluten-free plain flour, 225 g fresh medjool dates pitted, 1 pinch saffron threads. Method: Preheat oven to 180°C. Grease a 20cm springform cake pan and line base with baking paper. Finely shred peel of 1 ...
... at this stage. Add the semolina, self raising flour, mashed dates and chopped nuts, fold them well and bake for 40 minutes at 180°C. When the cake cools completely, beat together the frosting ingredients and pour over ...
... tsp salt, 1 cup boiling water. Method: Place chopped dates, walnuts, sultanas, ginger, sugar, bicarbonate soda, and ... 50 minutes at 175°C. Categories: High fibre; Cake; Australian; Desserts; Low saturated fat. Complexity: 2 ...
... if using. Tip 1: Replace the dried dates with 1 cup chopped fresh dates when they are in season. Tip 2: ... with warmed salted caramel sauce. Drizzle over the warm cakes and serve a dollop of thick cream. Categories: ...
... to 200°C/180°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases. Place dates in a heatproof bowl and cover with the boiling water. Stand for 15 minutes, then drain. Place oat bran, flour, sugar ...
... icing, process dates and 2 tablespoons boiling water until almost smooth, scraping down the side of the bowl. Add remaining ingredients; process until smooth and combined. Spread icing over cooled cake tops; scatter ...
... :); Ingredients: 40 g raw walnuts, 15 almonds, 100 g dates, 1 tbs coconut flour, 2 tbs desiccated coconut, 1 tbs ... ; Halal; Desserts; Seafood free; Low salt; Carrot cake; Pescatarian; Egg free; Vegan; Dairy free; Gluten ...
Ingredients: 0.5 cup dates chopped, 0.5 cup thickened cream, 0.25 cup icing sugar, 80 g dark chocolate grated, 1 orange rind grated, 350 g double layer unfilled sponge cake, 2 tbs cocoa, 0.33 cup brandy, 0.5 cup ricotta ...
... , 1 sheet baking paper, 144 g rope licorice, 1 cake decoration piping bags, 0.5 cup cocoa, 4 chocolate coated ... dates etc onto the headstones and ghost faces onto white chocolate. Refrigerate until required. Once the cake ...
... macadamias roughly chopped, 1 cup Angas Park Pitted Dates chopped, 375 g Sunbeam Mixed Fruit, 100 ... or until a skewer inserted in the centre comes out clean. Cool cake in the pan for 15 minutes, then turn out onto a rack ...
... 160 g Sunbeam currants, 200 g Angas Park medjool dates roughly chopped, 0.5 cup Wolf Blass Port, 250 ... or until a skewer inserted into centre comes out clean. Cool cake in pan for 1 hour, then turn out onto a platter. ...
... , 100 g glace ginger, 100 g ready-to-eat stoned dates roughly chopped, 1 tsp ground cinnamon, 0.5 tsp ground ... allow to cool completely in the tin. Once cool, remove the cake from the tin and place on to a large plate or ...
... frogs, 1 cup milk chocolate chips, 375 g white melts, pineapples, bananas, snakes, 4 eggs, 1.5 cup caster sugar. Method: How ... our tips below. To assemble the jungle cake: Sandwich the two marble buttercakes together, using ...
... up. Remove from stove add bi carb stir until it no longer froths allow to cool. Line a 20cm cake tin, line sides as well helps cake to keep shape allow sides to be about 2-3 cm over top of tin. Categories: Australian ...
... . Method: Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt ...
... in half through the middle to form 4 layers. Spread one fifth of the buttercream over the cut surface of 3 of the cake layers. Tear one quarter of the raspberries in half and arrange over the buttercream. Stack the 3 ...
... a wire rack to cool completely. Clean and reline tin. Test with a skewer. Prepare 1 of the vanilla cake mixes as per packet instructions using the strawberry purée instead of the water and adding the food colouring. Pour ...
... g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix chocolate ...
... milk, 1 tbs pure icing sugar, 125 g fresh raspberries, 300 ml pure cream, 430 g Free From Gluten vanilla cake mix, 2 eggs, 0.25 cup caster sugar, 0.25 cup gluten-free Woolworths custard powder. Method: Preheat oven to ...
... in a large bowl, then place in a container and freeze overnight. Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat butter and sugar in a large bowl of a stand mixer until ...
... eyes. Refrigerate antlers and eyes until ready to serve. To layer and fill the cakes, place the first cake onto a large, flat serving plate (or cake board) icing-side up. Using a bread knife, slice off the top of the ...
... , 3 eggs, 4 egg whites, 3 cup caster sugar. Method: Preheat oven to 180°C. Grease 3 x 18cm round loose-based cake tins and line bases with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set ...
... and keep them in the freezer on a baking paper lined tray until needed. When you are ready to assemble the cake, you can simply lift them into position. Tip 2: Try this easy way to stand up the cones while they dry ...
... bowl. Set aside. Remove base from a 20cm springform pan. Using base as a guide, cut out 1 piece from cake, then cut out 1 semi-circle piece. Cut each piece in half horizontally through centre (this will give you 4 pieces ...
... milk, 1 pkt macaroons, 0.5 cup water, 1 tsp vanilla extract. Method: Cut the icing off of all three mud cakes and sit to the side. Combine 3 cups of frozen raspberries, water and icing in a food processor or blender and ...
... 2 layers of the stack. Fill the centre hole with Easter eggs/marshmallows to third layer. Crumble 2 of the darkest cake cut-outs to a fine crumb and mostly fill the remainder of the centre hole. Leave a trail of Easter ...
... tin for 10 minutes before turning out onto a wire rack. Repeat with 2nd cake mix. Cool cakes completely. Level all 4 cakes. Join 2 cakes together with frosting in middle. Cover top and side with a thin layer of frosting ...
... chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place sultana cake, dried fruit and spice in a food processor and process until fine crumbs form. Using hands, squeeze 1 tbs ...
... 5-10 minutes or until completely set. To assemble cake, place a small amount of icing on a cake board or serving platter to anchor one cake. Sandwich cakes together using approximately half of the icing mixture. Using ...
... to a piping bag, then pipe fangs on Freddo. Refrigerate for 5 minutes or until set. To assemble cake, place 1 cake layer on a serving plate and spread with one-third chocolate cream cheese icing. Repeat with remaining ...
... out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a ...
... spray, 6 free range eggs, 2 cup caster sugar. Method: Preheat oven to 160°C. Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place butter, sugar and jelly crystals, reserving 1 tbs, in a bowl ...
... cool in pans for 5 minutes, then transfer to cooling racks to cool completely. Trim tops to level cakes. Meanwhile, to make the choc donut balls, prepare, bake, fill and coat donut balls according to packet instructions ...
... , 115 g Queen Glamour & Sparkle Sprinkles. Method: Preheat oven to 160°C (fan-forced). Spray 3 x 20cm round cake pans with oil and line bases with baking paper. Combine flour, sugar, baking powder and 3/4 tsp salt in a ...
... then place over low heat and whisk for 1 minute or until caramel is completely smooth. Set aside. To assemble, sandwich cake layers with 1/2 a tub of cream per layer, a handful of sliced almonds and popcorn, and 2-3 tbs ...
... and 1 tbs cream. For lightest-coloured icing, add 1 tbs cream and stir to combine. To assemble the cake, sandwich cake layers with ganache. Coat with a thin layer of light-coloured icing and refrigerate for 20 minutes or ...
... mixtures to six disposable piping bags, each fitted with a 1.5cm plain piping nozzle. Working on the side of the cake, in vertical rows from bottom to top, pipe a single row of dots of each colour, each the size of a ...
... cup brown sugar, 0.75 cup vegetable oil. Method: Preheat oven to 160°C fan-forced. Grease two shallow 20cm round cake pans. Line bases with rounds of baking paper. Beat eggs and sugar in a large bowl of an electric mixer ...
... tbs milk, 4 cup icing sugar, 250 g butter softened, 0.75 cup cocoa, 1 chocolate double unfilled sponge cake. Method: Place cakes, still in their packaging, in the freezer for 30 minutes. This will make them easier to cut ...
... ' the icing in place. Lay the square of almond paste over the rolling pin and lift onto the top of the cake. Dust your hands with a little icing sugar and smooth out the icing. Trim off any excess icing. To decorate, lay ...
... , 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate. Place 6 marshmallows in a microwave-safe bowl. Microwave on high ...
... straight lines of dark ganache from centre out to the edge and down the side. Pipe looping lines around the cake to connect the straight lines and form a web. Add multicoloured chocolate M&M's to the joins on the top ...
... chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (6cm deep) cake pan. Line base and side with baking paper. Place butter, sugar and milk in a medium saucepan over low heat ...
... , 1 tbs orange juice. Method: Pre-heat oven to 160°C fan-forced. Line the base and sides of 2 x 15cm cake tins. Place butter and sugar into the bowl of an electric mixer. Beat until pale creamy. Add eggs one at a time ...
... tbs apricot jam. Method: Preheat oven to 150°C/130°C fan-forced. Lightly grease a 20cm (5cm deep) round cake pan and line base and side with baking paper, extending paper 5cm above edge. Lightly dust a clean surface with ...
... pure cream, 400 g dark cooking chocolate chopped. Method: Preheat oven to 180°C. Grease and line a 22cm springform cake pan with baking paper. Sift flour, baking powder and 1/2 tsp salt together in a large bowl. Stir in ...
... , 1 tsp salt. Method: Preheat oven to 180°C. Grease and line base of 2 deep 23x33cm cake pans. To make cake, cream butter and sugar using electric beaters until light and fluffy. Add all remaining ingredients, and mix on ...
... cup caster sugar, 1.25 cup caster sugar. Method: Preheat oven to 160°C. Grease a 18cm and a 24cm round cake pan and line bases and sides with baking paper. Beat butter and sugar together in a large bowl of a stand mixer ...
... oven and set aside to cool completely. Remove cakes from packaging. Trim cake tops to remove frosting, then discard tops. Place one cake, cut-side up, on a plate. Spread cake with one-third of the frosting, then sandwich ...
... , 250 g strawberries hulled, 600 ml double cream, 400 g chocolate frosting, 1 cup coconut flakes. Method: Halve cake horizontally. Place bottom of cake, cut-side up, on a platter. Place strawberries in a single layer on ...
... to a piping bag (or Zip Lock bag with the corner cut off). Run the piping bag around the top rim of the cake, varying the pressure to create drips of chocolate ganache down the sides. Fill in the centre of the top of the ...
... of the vanilla icing. Chill for 30 minutes, then spread the remaining icing onto the top and sides of the cake leaving a smooth surface. Chill for a further 30 minutes. On a surface lightly dusted with icing sugar, roll ...
... until pale and creamy. Gradually add icing sugar and vanilla, beating constantly until combined. Remove paper from cakes and place 1 layer on serving plate. Spread top with 1/2 cup buttercream. Press raspberries into ...
... range eggs, 1.6 cup caster sugar, 125 g frozen blackberries. Method: Preheat oven to 160°C. Grease 3 x 20cm cake pans and line bases and sides with baking paper. Beat beat butter and sugar together in a large bowl of a ...
... for 5 minutes then turn out onto a wire rack. Clean pans and regrease and line as before. Repeat with remaining cake batter. You will have 8 thin layers. For the mousse, mix gelatine in a small bowl with 3 tbs cold water ...
... , 290 g dark chocolate melts, 150 g mini smarties, 6 large eggs, 0.66 cup vegetable oil, 2 devil's food cake mix, 200 g sweetened condensed milk. Method: Preheat oven to 180ºC/160ºC fan forced. Grease and line base and ...
... warm milk and bicarbonate of soda in a small bowl. Add to batter and mix until smooth. Pour mixture evenly between cake pans and bake for 18 minutes. Allow to cool, then remove to a rack to cool completely. For the icing ...
... for 30 seconds, then on MEDIUM speed for 2 minutes (do not eat batter as it contains raw eggs). Pour the cake batter into well-greased 33cmx23cm rectangular pan. Bake in the centre of the oven for 25-30 minutes or until ...
... melts to dip strawberries. Method: Preheat oven to 180°C. Grease the base and side of two 20cm round cake pans and line with baking paper. Beat butter, sugar and vanilla with electric beaters until light and fluffy. Beat ...
... Bake for 35-40 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cool cakes in pans for 10 minutes then transfer to wire racks to cool completely. To make rum caramel, combine 3/4 cup ...
... roughly chopped, 0.5 cup full fat coconut milk. Method: Preheat your oven to 180°C and grease a 7-inch cake tin with olive oil. In a large bowl, combine the flour, cacao powder, baking soda and sea salt. In another bowl ...
... icing sugar sifted. Method: Preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm (6cm deep) round cake pans. Line bases and sides with baking paper. Stir butter and stout in a medium saucepan over medium heat for 3 ...
... thickened cream. Method: Preheat oven to 180/160°C fan forced.Grease a 6.5cm deep, 20cm base round cake tin Line base and side with baking paper. Using an electric mixer beat butter, sugar and mandarin rind until light ...
... cup butter melted, 0.75 cup shredded coconut, 453 g milk chocolate frosting, 3 extra large eggs, 540 g vanilla cake mix, 90 g mini coloured easter eggs. Method: Preheat oven to 160°C (140°C fan forced). Grease and line ...
... back when lightly touched. Stand for 10 minutes or until cool enough to handle, then gently turn out onto a cake rack and allow to cool completely. Meanwhile, to make the vanilla buttercream, beat butter in the bowl of a ...
... g mascarpone, 0.5 tsp salt. Method: Preheat oven to 180°C. Grease and line bases of two round 20cm cake pans with baking paper. Place butter and sugar in a large bowl. Using an electric mixer, beat until pale and fluffy ...
... 1 cup vegetable oil, 0.5 cup mixed sprinkles. Method: Preheat oven to 160°C. Lightly spray 3 x 20cm round cake pans with oil and line bases with baking paper. Place flour, cocoa, baking powder, 1/2 tsp salt and sugar in ...
... the shape of half a football - about 22cm long. Refrigerate for 1 hour or until firm. Meanwhile, to make the cake, preheat oven to 160°C. Grease and line the base of a 22x32cm (4.5cm deep) baking pan. Remove frosting ...
... Divide mixture among pans and bake for 25 minutes or until a skewer inserted into centres comes out clean. Stand cakes in pans for 10 minutes, then transfer to a wire rack to cool completely. Using a knife, level tops of ...
... and roll tablespoonfuls of mixture into egg-shaped balls to make 30 in total. Insert each ball with a cake pop stick or skewer. Refrigerate for 15 minutes or until firm. Place chocolate in a small heatproof bowl over ...
Close button, press enter to close it or press tab to move onto the next section.
The login was not successful.
Quick Links Section. Everyday Rewards information, hit enter to see Everyday Rewards details or tab to move to next Quick Link.
Quick Link.
Quick Link. Press Tab to move to My Account Section, or shift+tab to move back to Lists quick link.
My Account Link.
My Account Link. Press Tab to move to Logout Section, or shift+tab to move back to Delivery Unlimited.
of my Woolworths account.