lumicero/recipes-ing2inst huggingface dataset:
Title: Red velvet cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 2 white vinegar
- 1 plain flour
- 2 baking soda
- 2 1/2 salt
- 1 buttermilk
- 1 vanilla
- 2 margarine
- 1 cream cheese
- 2 powdered sugar
- 1/2 coconut
- 1
Instructions:
1. Cream sugar and oil in bowl.
2. Add eggs and mix well.
3. Add the vinegar and food coloring and mix.
4. Sift the flour, soda, salt and cocoa together and add to creamed mixture alternately with buttermilk until all is mixed.
5. Add 1 teaspoon vanilla and mix.
6. Pour into 2 (9 inch) greased and floured cake pans and bake at 350 for 30 to 35 minutes or one 9 x 13 inch pan for 45 to 55 minutes, depending on oven.
7. Frosting--------.
8. Cream the margarine and cream cheese in a bowl and add 1 teaspoon vanilla.
9. Sift 1 box powdered sugar into mixture and mix well.
10. Add nuts and coconut and spread on cooled cake.
11. Hint: When using dark coated pans, decrease temperature to 325 and increase baking time 5 to 10 minutes.
Title: Rum and Raisin Ice Cream With a 'Twist
Ingredients:
- 3/4 raisins
- 1/4 dark rum
- 1 1/2 lime juice
- 1 vanilla extract
- 2 heavy cream
- 1 evaporated milk
- 3/4 water
- 1/2 liquid honey
Instructions:
1. Combine raisins, rum, lime juice and vanilla extract in small bowl; cover and stand overnight.
2. Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
Title: Easy Kahlua Torte
Ingredients:
- 5 Kahlua
- 6 powdered sugar
- 1/4 unsalted butter
- 4
- 1/2
- 11 -14
Instructions:
1. In a small saucepan, heat Kahlua over medium heat until mixture starts to have bubbles around the edge, but not boiling.
2. Place Kahlua in a blender with chocolate morsels and process until chocolate is melted and mixture is smooth (if you find it is too thick, and your morsels are not melting, remove a little and set it in pan to melt somewhat and get warm, then mix that back in, but do not scorch it!).
3. Add powdered sugar, egg yolks, and butter, and mix until smooth.
4. Place mixture in a bowl, cover, and refrigerate 1 hour or until it becomes thick enough to spread.
5. Holding your serrated bread knife parallel to the countertop, slice the pound cake into 6 thin layers (best to do 1 layer at a time, making a little marking with a toothpick so you know where to cut).
6. Lay the first layer on a cake plate and top with enough frosting to form a frosting layer about 3/8-inch thick (optional: before putting on frosting you may also add a little Kahlua to the cake- spoon it on lightly, then proceed to frost; be careful though, as you have 6 layers!!!).
7. Then cut the second layer and place it on top of the icing and proceed as with the first, etc.
8. ,finally finishing with the top, and icing the torte all around.
9. Refrigerate the torte at least 1 hour before serving (this helps it hold when being cut into).
Title: Baked Brown Sugar Bananas
Ingredients:
- 4 bananas
- 2 butter
- 1 lemon juice
- 1/2 ground allspice
- 1/3 brown sugar
Instructions:
1. Heat oven to 350°.
2. Cut bananas cross-wise in half; cut each half lengthwise in half.
3. Place cut sides up in ungreased square baking dish, 9x9x2".
4. Mix butter, lemon juice and allspice; brush over bananas.
5. Sprinkle with brown sugar.
6. Bake uncovered about 15 minutes or until bananas are hot.
Title: Valentine Biscuits
Ingredients:
- 2 plain flour
- 1 mixed spice
- 1/2 ground cinnamon
- 1 1/2 bicarbonate of soda
- 50 butter
- 2/3 soy margarine
- 3 brown sugar
- 2 golden syrup
- milk
- soymilk
Instructions:
1. Line baking tray with baking paper.
2. Preheat oven to 160°C.
3. Sift flour, spices and bicarb soda into a bowl.
4. Place butter, sugar and golden syrup in a saucepan and heat until the butter has melted.
5. Remove from heat and stir into the flour mixture with milk (more milk may be needed).
6. Mix top form a firm dough.
7. Knead the dough lightly on a floured pastry board.
8. Roll out to 1cm thickness.
9. Cut out with appropriate cookie cutters.
10. Re-roll trimming and cut more shapes.
11. Place on baking tray.
12. Bake for 10 minutes until golden.
13. Leave on oven trays to cool and harden.
14. Ice with appropriate coloured icing sugar and nuts, 100's and 1000's, chocolate, m'n'm's or other favorite decorations.
15. For Vegan use only the soy milk and non dairy Vegan margarine. Also make sure any candies are also Vegan containing no dairy or egg products.
Title: Frosted Mahogany Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 4 margarine
- 2 hot water
- 5 baking powder
- 2 cake flour
- 1 3/4 milk
- 1/2 vanilla
- 1 butter
- 4 margarine
- 1/2 powdered sugar
- 1 cocoa powder
- 2 hot water
- 5
- 1
Instructions:
1. For Cake:
2. Cream butter and sugar.
3. Add four egg yolks one at a time, beating well after each addition.
4. Combine cocoa and hot water and blend into the egg and sugar mixture.
5. Sift together baking powder and flour.
6. Add flour alternatively to the egg mixture with the milk.
7. Add vanilla.
8. Fold in egg whites.
9. Bake in three greased and floured cake pans for 25 minutes at 350 degrees.
10. For Frosting:
11. Gradually mix butter and sugar.
12. Combine cocoa and hot water and add to sugar mixture.
13. Add egg yolk last.
14. If the frosting is too thick to spread, thin with milk or cream.
Title: Surprise Cupcakes
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 3 1/2 all-purpose flour
- 5 baking powder
- 1 salt
- 1 1/2 milk
- 3/4
Instructions:
1. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fill 36 greased or paper-lined muffin cups half full. Spoon 1 teaspoon jelly in the center of each.
2. Bake at 375° for 15-20 minutes or until a toothpick inserted 1 inches from the edge comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Frost and decorate with sprinkles if desired.
Title: Saffron Cardamom Creme Brulée
Ingredients:
- 1/3 saffron
- 5 whole cardamom pods
- 2 rose water
- 2 heavy cream
- 4 sugar
- 1/4
Instructions:
1. Bang cardamom pods lightly in a mortar and pestle. Add cream, saffron strands and cardamom to a small saucepan. Scald the cream (heat it on moderately high heat until little bubbles are forming around the edge) - watch it like a hawk - you don't want it boiling and you don't want to waste your precious saffron. Take it off the fire. Cover the saucepan and leave it sit for 30 minutes. Scald it again and take off the fire the let it sit for another 30 minutes (you want the saffron steeping for a long time to extract as much of the flavor as possible).
2. Pass the cream mixture though a fine sieve and discard the solids. If it's cooled down scald it once more.
3. Combine egg yolks, sugar and rose water in a deep bowl. Whisk it with a fork to a paste. Temper in the cream mixture (slowly add the warm cream in while stirring so the egg mixture does not heat up too fast and start to cook).
4. Pour the liquid into 3 or 4 ounce creme brulée ramekins and set up a bain marie - that is a water bath - you do this by placing the ramekins in a roasting or baking pan and add water to the pan so that it reaches almost as high as your custard level. Be careful not to let water get into the ramekins.
5. Bake in the oven at 325 for about 30 minutes. It is done when it jiggles only slightly in the middle when the ramekin is tapped from the side. I recommend checking on it at 20 minutes and every 5 minutes thereafter. It's hard to predict how long it will take. Remove from the oven and from the bain marie. Let cool on the countertop and once cooled down refrigerate.
6. 5 minutes prior to serving take out of the fridge and dust the tops with sugar in the raw then get out your butane torch and burn the sugar going slowly from spot to spot.
Title: Chocolate Coconut Cheesecake Bars
Ingredients:
- 1 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 1/2 margarine
- 1 coconut
- 3 cream cheese
- 2 eggs
- 2 all-purpose flour
- 2/3 sugar
- 2/3 vanilla
- 1 cinnamon
- 1/2
Instructions:
1. For base: Combine flour and sugar. Cut in butter until mixture is crumbly.
2. Stir in coconut.
3. Press mixture firmly into 8x8" square cake pan.
4. For filling: cream together cream cheese, melted chocolate, eggs, flour and sugar until smooth and light.
5. Gradually add cream, vanilla, and cinammon, mixing until smooth.
6. Pour over base and bake @ 350F for 25-35 min, or until filling is set.
7. Cool and refrigerate. Drizzle with more melted semi-sweet chocolate, if desired (approximately 2 squares or 1/3-1/2 cup chips).
8. Cut into bars or squares and serve!
Title: Chocolate Torte - No Baking
Ingredients:
- 157 sugar
- 1 dark chocolate
- 225 butter
- 57
Instructions:
1. Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold.
2. Measure out the butter and chocolate and chop up ready for adding later.
3. Put the cream, sugar and salt in a pan and bring slowly to near boiling stirring constantly. You should see small bubbles at the edges of the pan.
4. Add the butter and chocolate and stir well until melted. Then add any other flavourings if desired (eg ginger etc) (optional).
5. Pour into prepared dish and chill in fridge overnight or until set (at least 7 hours I'd guess).
6. When set torte can be turned carefully onto serving dish where it will sit firm and not ooze. You can then decorate with cream / fruit / drizzled white chocolate (optional).
Title: Easy Mocha Mousse
Ingredients:
- 1/2 Creme de Cacao
- 1/2 instant coffee
- 3 heavy cream
- 2 sugar
- 2
- 1/2
Instructions:
1. Break chocolate in small pieces and melt in a small saucepan with coffee.
2. Cool, then stir in creme de cacao and dry coffee.
3. Whip cream, add sugar and beat until mexture holds its shape.
4. Fold in chocolate and turn into 1 1/2 quart mold or souffle dish.
5. Cover securely with aluminum foil and freeze.
Title: Loquat Crisp
Ingredients:
- 5 loquats
- 1 sugar
- 1/2 water
- 1 lemon juice
- 1/2 ground ginger
- 1 1/2 cornstarch
- 1/2 flour
- 1/2 brown sugar
- 1/2 oats
- 1/2 pecans
- 6 walnuts
- 1/2 butter
- cinnamon
Instructions:
1. Put first 5 Ingredients in a sauce pan and simmer until reduced and slightly thickened, about 40 minutes. Make a slurry of corn starch in a Tbs of water then add to simmering loquat mixture. Simmer an additional 10 minutes to thicken. Let coll completely, then spread evenly in an 8x8 pan.
2. Heat oven to 350°F.
3. In a food processor, combine flour (gluten free all purpose flour works too), brown sugar and oatmeal. Pulse to mix. Add butter and pulse to mix until it comes together. Add nuts and pulse again.
4. Sprinkle topping over cooled loquat filling and bake for 35 minutes or until filling is bubbling up around the edges. Filling thickens upon cooling.
Title: Nectarine and Plum Galette
Ingredients:
- 2 nectarines
- 2 plums
- 1/4 granulated sugar
- 1/4 ground cinnamon
- 1/4 turbinado sugar
- 1 granulated sugar
- 1
- 2
Instructions:
1. heat oven to 425 degrees F. You'll ned a 15 X 11 inch rimmed baking pan lined with parchment or nonstick foil.
2. combine fruit, granulated sugar, cinnamon, and almond extract until evenly coated.
3. unroll pie crust onto lined baking pan.
4. place fruit mixture in center, leaving a 1 1/2 inch border around edges. fold edges of crust over filling, pleating and pressing dough together to hold shape.
5. brush crust edges with egg white;sprinkle with sugar. bake 15 minutes. reduce oven temp to 375 degrees F. bake 20 minutes, or until crust is browned and fruit is juicy and tender. cool 10 minutes. slide onto rack to cool.
Title: Grandma's Custard Cake
Ingredients:
- 6 -8 ladyfingers
- 1/4 milk
- 1/4 granulated sugar
- 1 cornstarch
- 3 eggs
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 fresh lemon rind
- 1/2 heavy cream
- 1/2 confectioners' sugar
- 1/4 vanilla
- 1 maraschino cherry
Instructions:
1. In a double boiler, combine well beaten egg yolks, granulated sugar, milk and cornstarch.
2. Cook slowly until thick and smooth, stirring constantly.
3. Mixture will become like thick custard.
4. Remove from heat, add lemon juice and rind.
5. Set aside to cool.
6. Cream butter and confectioner's sugar very well.
7. Add cooked egg mixture and mix with mixer until incorporated.
8. Beat egg whites until very stiff.
9. Fold into egg& sugar mixture very lightly by hand (leave small lumps of whites).
10. Lightly grease spring form pan, bottom and sides.
11. With strips of fingers (round side out), line side of pan (keeping them in the strip& not tearing them apart helps hold them up).
12. Line pan bottom w/ concentric circles of single layer lady fingers (flat side down), putting fingers end to end.
13. Break one or two fingers to fill in gaps.
14. Cover bottom lady fingers with a layer of filling.
15. Arrange another layer of concentric fingers, and add another layer of filling.
16. Continue until filling is all used.
17. End with a final layer of fingers.
18. (Usually it will not go to the very top of the side fingers.) Try and reserve 4-5 of the best fingers for top garnish.
19. Place in icebox and chill thoroughly, at least 12 hours or overnight.
20. To serve: Remove to cake platter when ready to serve.
21. Bend the tips of the edge lady fingers down and cover top layer of fingers (to the bent-edges of the side fingers) with a layer of whipped cream.
22. Cut reserved fingers in half, lengthwise, and decorate top of cake with"spokes.
23. "Add cherries (blot off excess liquid to prevent red color bleeding into the whipped cream).
Title: Tart Red-Fruit Crisp
Ingredients:
- 1 granulated sugar
- 2/3 cornstarch
- 1/4 ground cinnamon
- 1/2 fresh raspberries
- 2 fresh cranberries
- 1 all-purpose flour
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/4 unsalted butter
- 1/4
Instructions:
1. Preheat oven to 375 degrees F, then grease (with shortening) the bottom & sides of 8-inch square glass baking dish.
2. FOR FRUIT MIXTURE ~ In 3-quart saucepan, mix reserved juice from cherries, the granulated sugar, cornstarch & cinnamon.
3. Cook over medium heat, stirring constantly, until mixture is bubbly & thickened.
4. Gently stir in cherries, raspberries & cranberries, then spoon into prepared baking dish.
5. FOR TOPPING ~ In medium bowl mix all topping ingredients until crumbly, then sprinkle over fruit mixture.
6. Bake 30 to 35 minutes or until topping is golden brown & fruit mixture is bubbly.
Title: Zucchini Muffins
Ingredients:
- 4 zucchini
- 3 flour
- 2 baking soda
- 3 cinnamon
- 1/2 salt
- 2 eggs
- 1 sugar
- 1 1/2 vanilla
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees
2. Line 12 cup muffin tin with paper cups or grease with butter.
3. Carefully grate zucchini on medium holes of box grater. Set aside.
4. Add flour to medium bowl.
5. Add baking soda, salt, and cinnamon. Whisk until combined. Set aside.
6. Crack eggs into a large bowl. Throw away egg shells and wash your hands.
7. Whisk eggs until smooth and fluffy.
8. Add oil, sugar, and vanilla to eggs. Whisk until fully combined.
9. Add three cups of zucchini and pecans to egg mixture. Save the rest of the zucchini.
10. Slowly add flour mixture into egg mixture. Stir well.
11. Use a ice cream scooper to fill each muffin tin with batter. Fill to the top of each muffin tin. Sprinkle the left over zucchini over the muffins. ( You can also put whole or crushes pecans on the top.).
12. Bake for 25-30 minutes.
13. Enjoy!
Title: Mexican Chocolate Sauce
Ingredients:
- 4 butter
- 2 margarine
- 1/4 light corn syrup
- 1/4 sugar
- 1 salt
- 1/4 Kahlua
- 1/4
Instructions:
1. In top of double boiler combine all ingredients and cook, stirring constantly for 10 minutes.
2. Serve over pound cake or ice cream.
3. To store, pour into a jar and cover.
4. Sauce keeps in refrigerator up tp 3 months.
5. To warm sauce, set jar in pan of hot water over low heat.
Title: Banana Bouchees
Ingredients:
- 1 puff pastry
- 1 Puff Pastry
- 1/2 egg
- 2 heavy cream
- 2 sugar
- 1/4 rum
- 2 vanilla
- 2 bananas
- 1 brown sugar
- 1 rum
- lime juice
Instructions:
1. Pastry Shells:
2. Keep dough refrigerated until ready to use.
3. Preheat oven to 400°F.
4. Roll 1/2 lb into 9x13 rectangle about 1/8th inch thick. Place on a silpat covered baking sheet. Cover and place in fridge. Do the same with the other half. Keep airtight until ready to use. Can be frozen if made ahead.
5. Cut 6 - 4 inch rounds from each rectangle. Cut 2 or 2 1/2 inch rounds fro the center of 6. Use the center for something else.
6. Place 6 whole on a baking sheet and lightly brush with egg and place the rings on top. Brush again with egg.
7. Prick only the center of each. If oven. is not ready, refrigerate.
8. Put in lower third of oven and bake util the shells begin to brown, about 10 minutes.
9. To allow more filling space, deflate bottoms by again pricking only the center with a fork. Reduce to 350F and bake until golden, 15-10 minutes.
10. Remove and cool.
11. Topping:
12. Whip to soft peak cream, sugar, rum and vanilla.
13. Filling:
14. Stir gently together bananas, brown sugar, rum and lime juice.
15. Assemble:
16. Divide banana mixture between the pastry shells.
17. Spoon on some of the whipped cream on top and off to one side.
18. Alternatively fold whipped cream and banana mixture together and fill pastries.
19. Serve immediately!
Title: Crescent Cookies
Ingredients:
- 1/2 butter
- 2 flour
- 2 pecans
- 1/2 salt
- 5 sugar
- 2 vanilla
- 1 water
Instructions:
1. Cream butter and add sugar, vanilla and water.
2. Sift flour and salttogether and stir into mixture. Add pecans and stir well.
3. Using portions about the size of a small walnut; roll into cresent shape.
4. Bake in slow oven, that means 325 degrees, about 20 minutes.
5. While cookies are still warm; roll in powdered sugar.
Title: Salted Caramel Oatmeal Cream Pies
Ingredients:
- 3/4 unsalted butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 quick-cooking oats
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 coarse sea salt
- 1/2 unsalted butter
- 1 coarse sea salt
- 1 powdered sugar
- 3 1/2
Instructions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add the egg and vanilla and beat until fluffy.
3. In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt.
4. Gradually, add the dry ingredients to the butter mixture and beat until well combined.
5. Stir in the caramel bits until evenly distributed.
6. Using a small cookie scoop, scoop two-teaspoon size portions of dough onto the prepared cookie sheets a few inches apart from each other. Using the bottom of a lightly greased glass, press each scoop of dough until it’s flat and about 2 inches in diameter. Sprinkle each cookie with a pinch of sea salt.
7. Bake 10-12 minutes or until cookies are just starting to brown. Transfer cookies to a wire rack to cool completely.
8. While cookies are cooling, prepare the caramel filling. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and caramel topping until smooth. Add the sea salt and then the powdered sugar, one cup at a time, until well combined. Turn the mixer speed to high and beat the filling until thick and fluffy, about 2 minutes.
9. Turn half of the cookies over and spread with the filling. Top with a similar size cookie.
Title: Banana Lumpia
Ingredients:
- 8 lumpia skins
- 8 bananas
- sugar
Instructions:
1. Fill frying pan with vegetable oil (about a quarter inch high or about half a banana high) and begin to heat on Medium heat.
2. Separate 8 Filipino Lumpia Wrappers and set on wax paper.
3. Put one baby banana (or half of a regular banana) on the corner of the Lumpia Wrapper. Begin to roll the wrapper around the banana, half way through folding the sides inches To keep the wrapper closed add a small amount of water with your finger to the end of the wrapper.
4. When all the Lumpia are wrapped place in heated up oil and fry on each side until golden brown, approximately 2-4 minutes per side.
5. Let oil drip off Lumpia when taken out of oil and place on plate with paper towel to soak up additional oil.
6. While still hot, sprinkle sugar on the Lumpia (you can replace this with chocolate or carmel depending on your taste and availability).
7. They are now ready to enjoy.
8. Note: You can freeze any unwanted lumpia for later use.
Title: Spumoni Slices - Italian Christmas Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 3 all-purpose flour
- 1 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1/2 baking soda
- 1 milk
- 4 pistachio nut
- 1/3 chocolate
- 1/2
- 1/4
- 3
Instructions:
1. Beat shortening and margarine or butter about 30 seconds or till softened.
2. Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
3. Beat till thoroughly combined, scraping sides of bowl occasionally.
4. Stir in remaining flour.
5. Divide dough into thirds.
6. Into one portion, mix chocolate and 2 teaspoons of the milk.
7. Into second portion, mix cherries.
8. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
9. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
10. Press pink dough evenly in pan.
11. Top with chocolate dough.
12. Top with green dough.
13. Cover and chill for 4 to 24 hours.
14. Preheat oven to 375 degrees.
15. Invert pan; remove dough.
16. Remove plastic wrap.
17. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
18. Place 2 inches apart on ungreased cookie sheet.
19. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
20. Remove and cool on rack.
21. Drizzle with powdered sugar icing tinted green or with melted chocolate.
Title: Cinnamon-Mocha Snack Cake
Ingredients:
- 2 white sugar
- 2 eggs
- 2 pure vanilla extract
- 2/3 canola oil
- 2 2/3 all-purpose flour
- 2/3 baking powder
- 2 baking soda
- 2 salt
- 1 cinnamon
- 1 1/2 icing sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350F; have ready an ungreased 13x9 pan.
2. In a large mixing bowl, place white sugar, eggs, vanilla and oil; with an electric mixer on high speed, beat ingredients together for four minutes.
3. In a medium-sized bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon (if you sift this through a sieve, it will eliminate any lumps in the cocoa).
4. Add dry ingredients to wet ingredients, alternating with coffee (start and finish with dry ingredients).
5. When the wet ingredients, dry ingredients and coffee have been mixed together, pour batter into pan and bake in preheated oven for 40 to 50 minutes, or until a tester comes out clean.
6. Cool, in pan, on a rack.
7. When top of cake is cool, sift icing sugar over top.
Title: Fresh Fruit Teacake
Ingredients:
- 100 butter
- 1/2 caster sugar
- 1 egg
- 1 1/4 self raising flour
- 1 banana
- 2 passion fruit pulp
- 1/2 apple
- 1 ground cinnamon
- 1/2 caster sugar
- 2 mint sprig
Instructions:
1. Grease a 20cm round cake tin and line with baking paper.
2. Combine butter, caster sugar and egg in a bowl and beat with a wooden spoon until smooth.
3. Add sifted flour, mashed banana, passionfruit pulp and orange juice. Mix until just combined.
4. Pour the mixture into the prepared tin.
5. Overlap thin apple slices over the top.
6. Sprinkle evenly with combined ground cinnamon and extra caster sugar.
7. Cook in a moderate oven for 50 minutes or until cooked when tested.
8. Turn out onto a wire rack.
9. Serve teacake warm with whipped cream. Decorate with fresh mint sprigs.