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Keke Panana

Keke Panana
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Ingredients

NGĀ KĪNAKI:

  • 125 karamu pata, kia ngohengohe
  • ¾ kapu huka mā nā Chelsea
  • 2 hēki
  • 1 - 1 ½ kapu, 3-4 rānei, ngā panana tāngorungoru
  • 1 tīpune pēkana houra nā Edmonds
  • 2 Tēpu pune miraka hōu nā Meadow Fresh
  • 2 kapu puehu parāoa nā Edmonds
  • 1 tīpune pēkana paura nā Edmonds
  • Pani reka tiakarete, rēmana rānei
  • Huka pani reka nā Chelsea (He kōwhiringa)
  • Nati & hua hei whakarākei (He kōwhiringa)

 

 

 

 

 

INGREDIENTS:

  • 125g butter, softened
  • ¾ cup Chelsea White Sugar
  • 2 eggs
  • 1 - 1 ½ cups or 3-4 mashed ripe bananas
  • 1 tsp Edmonds Baking Soda
  • 2 Tbsp hot Meadow Fresh Milk
  • 2 cups Edmonds Standard Flour
  • 1 tsp Edmonds Baking Powder
  • Chocolate or Lemon Icing
  • Chelsea Icing Sugar (optional)
  • Nuts & fruit to garnish (optional)

Method

TUKANGA:

  1. Whakakāhia te umu ki te 180ºC. Pataia a roto o te tine keke porohita 20 henemita te taiāwhiotanga, ka raina te papa ki te pepa tunu.
  2. Kaurorihia te pata me te huka kia māmā, kia ngāwari noa, ka tāpirihia anōtia ngā hēki, kotahi i ia wā, ā, kia pai te ranu.
  3. Tāpirihia te panana kua tāngorungoruhia, ka ranu.
  4. Kaurorihia te pēkana houra ki te miraka wera, ka tāpiri ki te ranunga kirīmi. Ka tātarihia ngā kīnaki maroke, ā, ka ranu ki te ranunga kirimi.
  5. Raua te ranunga ki te tine keke kua oti i a koe te whakarite, takapapā te tihi, ka tunu mō te 50 meneti pea, kia tupana rā anō te keke rānei, ka paku ana te pā.
  6. Waiho i roto i te tine mō te 10 meneti i mua i tō tahuri ki runga ki te tārawa waea, mā reira ka mātao. Ka mātao ana te keke, pania ki te pani reka remana, tiakarete rānei, tāuwhitia ki te huka pani reka.

 

TANGONGITANGA:

Ka taea hoki e koe te tunu i te ranunga ki ngā tine keke porohita 20 henemita te taiāwhiotanga e rua, mō te 25 meneti. Piripiringia ngā keke ki te kirīmī pāhukahuka me te panana, ka tāuwhitia ki te huka pani reka.

 

METHOD:

  1. Preheat the oven to 180ºC. Butter the inside of a 20cm deep round cake tin and line the base with baking paper.
  2. Cream the butter and sugar until light and fluffy, then add the eggs one at a time, beating well after each addition.
  3. Add the mashed banana and mix well.
  4. Stir the baking soda into the hot milk and add to creamed mixture, then sift the dry ingredients together and fold through the creamed mixture.
  5. Scoop the mixture into the prepared tin, level the top, and bake for about 50 minutes or until cake springs back when lightly touched.
  6. Leave in tin for 10 minutes before turning out onto a wire rack to cool. When cold ice with Lemon or Chocolate Icing or dust with icing sugar.

 

VARIATION:

You could also bake the mixture in two 20cm round sandwich tins for 25 minutes. Sandwich the cakes together with whipped cream and sliced banana and dust the top with icing sugar.

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