BANANA CAKE
260g PrimaFlour Self-Raising Flour
220g Castor Sugar
180g Butter
260g Banana (pisang hijau)
4 Eggs
30ml Milk
¾ tsp Baking Soda
½ tsp Vanilla Essence
1 tsp Emulsifier (optional)

1. Cream butter and sugar at medium speed till light and fluffy.
   
2. Add emulsifier and mix well.
   
3. Add eggs a little at a time and mix till batter is smooth and creamy.
   
4. Mash bananas and stir into the milk.
   
5. Fold in the mashed banana mixture and vanilla essence.
   
6. Sift PrimaFlour Self-Raising Flour and baking soda together and gently fold in.
   
7. Pour the batter into a greased lined round baking tin (diameter 23cm x height 6.4cm) and bake at 170° for 60-70 mins.

1. Cream the butter and brown sugar at medium speed.
   
2. Gradually add eggs and molasses.
   
3. Add salt, sifted PrimaFlour Self-Raising Flour and baking soda, and mix at low speed.
   
4. Add chocolate chips and nuts.
   
5. Chill dough in refrigerator for 15 mins.
   
6. Divide the dough into small pieces.
   
7. Shape into cookies and arrange onto a lightly greased tray.
   
8. Bake at 200° for 13-15 mins.

1. Sift the three types of flour, baking powder, baking soda and salt in a large bowl.
   
2. Make a well in the center, pour in water and mix well to form a smooth batter.
   
3. Dip the peeled bananas into the batter.
   
4. Deep fry in hot oil (180°) then reduce flame to low heat and fry till golden brown.

SACHERTORTE
170g PrimaFlour Self-Raising Flour
65g Ground Almonds
165g Butter
135g Castor Sugar
7 Eggs (separate yolk from white)
180g Semisweet Melted Chocolate
Apricot Jam

Chocolate Frosting
180ml Heavy Cream
1 tsp Brandy (optional)
300g Semi-sweet Chocolate

1. Place chocolate in a bowl set over hot water.
   
2. Beat butter and sugar till light and fluffy.
   
3. Add in egg yolk one at a time, beating well after each addition.
   
4. Blend in melted chocolate, sifted flour and ground almond.
   
5. Whisk egg white till stiff peak.
   
6. Gently fold in a third of the beaten egg white to the butter mixture then fold in the rest.
   
7. Pour batter into a greased lined round baking tin. (Diameter 22cm x Height 7cm) and bake at 170° for about 55 mins or till cooked.
   
8. Remove cake from oven and leave to cool completely.
   
9. Warm the apricot jam and spread it over the top and sides of cake.
   
10. Place heavy cream and brandy in a saucepan and bring just to a boil, add in chocolate pieces and stir till chocolate melt, smooth and thick.
    
11. Pour chocolate frosting evenly over the cake. Leave to set about 25 mins.
    
12. Pour chocolate over fresh leaves and leave to set.
    
13. When chocolate leaves are set, remove leaf. Pipe large swirls around the edge of the cake and top with chocolate leaves. Dust with confectioners' sugar.

Steamed Cakes
250g PrimaFlour Self-Raising Flour
150g Gula Melaka (Palm Sugar)
75g Light Brown Sugar
½ Grated Coconut (1 ¼ bowls of coconut milk)
1 Pandan Leaf
1 Egg

1. Mix a little water into the grated coconut to obtain 1¼ bowls of milk
   
2. Dissolve both types of sugar into coconut milk, cook with pandan leaf over medium heat.
   
3. Leave to cool. Mix the PrimaFlour Self-Raising Flour together with the sugar solution, add egg and beat until smooth.
   
4. Pour mixture into metal cup moulds lined with greaseproof paper.
   
5. Steam over hard boiling water for 15-20 mins. To ensure best result do not open lid of steamer while steaming.