$hokeen J@tt
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Banana Lemon Layer Cake
Ingredients:
- 2 Eggs
- � tsp Salt
- 50 ml Milk
- 250 gms Flour
- 115 gms Butter
- 1 tsp Vanilla Essence
- 1� tsps Baking powder
- 3 Ripe Bananas, mashed
- � tsp Grated Lemon Rind
- 200 gms Granulated Sugar
- � tsp Grated Lemon Rind
- 75 gms Chopped Walnuts
For the Frosting - 115 gms Butter
- 475 gms Icing Sugar
- 3-5 tbsp Fresh Lemon Juice
- 115 gms Light Brown sugar, firmly packed
Method:
- Preheat the oven to 180 degreesFC/350 degrees F/Gas 4. Grease two 9m round cake tins, and line the bottoms with disks of buttered greaeproof paper.
- Sift the flour with the baking powder and salt.
- In a large mixing bowl, cream the butter with the sugar until light and fluffy. Beeat in the eggs, one at a time. Stir in the lemon rind.
- In a small bowl, mix the bananas with the vanilla and milk. Add the banana mixture and the dry ingredients to the butter mixture alternately in two or three batches and stir until just blended. Fold in the nuts.
- Divide the butter between the cake tins and spread it out evenly. Bake until a skewer inserted in the centre comes out clean, 30-35 minutes. Leave to stand for 5 minutes before unmoulding on to a wire rack. Peel of the greaseproof paper.
- For the frosting, cream the butter until smooth, then gradually beat in the sugar. Stir in the lemon rind and enough juice to make a spreadable consistency.
- Set one of the cake layers on a serving plans. Cover with about one-third of the frosting. Top with the second cake layer. Spread the remaining frosting evenly over the top and sides of the cake.
Tip: To give a pie glossy finish just brush a beaten egg white over pie crust before baking .
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