Bestron SWEET DREAMS AGHM200 Mode D'emploi page 36

Ingredients
200g butter
3 tbsp cocoa powder
3 large ripe bananas
150ml full-fat milk, plus 1 tbsp for the icing
3 large eggs
1 tsp vanilla extract
350g self-raising flour
1 tsp bicarbonate of soda
350g soft light brown sugar
150g natural yogurt
100g dark chocolate chips or bar of chocolate, chopped into small chunks
80g salted peanuts, roughly chopped
100g dulce de leche caramel, from a can or jar
Method
1. Pre-heat the appliance. Grease appliance with some melted butter. Mix the cocoa with 50ml kettle-hot
water and set aside to cool.
2. Mash the bananas, then stir in the butter, milk, eggs and vanilla. In another bowl, combine the flour,
bicarb, sugar and 1/2 tsp salt. Shake the bowl a few times to encourage any lumps of sugar to come to
the surface, squeeze them through your fingers and mix again.
3. Stir the banana mixture into the dry ingredients, then transfer half the cake mixture to another bowl. Add
the cocoa mix, 50g yogurt and the chocolate chips to one bowl, and the remaining 100g yogurt and 50g
peanuts to the other.
4. Scrape the peanut mixture into the prepared tin, then spoon over the chocolate mixture. Swirl a skewer
through the two cake mixtures to create a marbled effect. Bake and check if the cakes are cooked by
inserting a skewer into the centre of the sponge – if it comes out coated in any wet mixture, bake it some
more.Then transfer to a wire rack to cool completely.
5. Mix the caramel with 1 tbsp milk to create a drizzly icing. Once the cake is cool, drizzle over the icing and
scatter with the remaining peanuts.
Ingredients
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus 1 tbsp extra for the tin
250g dark muscovado sugar
4 large eggs, at room temperature, beaten
1 tsp baking powder
100g pack ground almonds
1 tsp mixed spice
1 tsp ground cinnamon, plus a pinch extra to decorate
250g grated butternut squash
250g mixed dried fruit
100g p ack walnut pieces, chopped, reserving a few whole to decorate
For the marzipan middle
flour, for dusting
200g marzipan
50g glacé cherries, roughly chopped, plus a few whole cherries to decorate zest 1 orange
For the frosting
140g full-fat cream cheese, chilled
175g icing sugar, sifted
50g unsalted butter, softened
2 tsp whole milk
1 tsp vanilla extract
Method
1. Lightly and evenly grease the appliance with soft butter, making sure you get well into any flutes or ridges.
Sift 1 tbsp flour over the appliance, then tilt and turn the tin until the inside is completely covered with a very
thin layer of flour. Tap to gather any excess at the bottom a few times as you go. Once the butter is coated,
tap and tip out the excess flour. Pre-heat the appliance.
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