DID you know one in two Australians will be diagnosed with cancer before the age of 85? You can help turn those figures around with Australia's Biggest Morning Tea.
The fun annual event raises vital funds to help the Cancer Council support those affected by cancer.
Cancer Council Australias chief executive Sanchia Aranda said the event gives people the opportunity to start talking about cancer.
"This year, we want to encourage Australians to take the opportunity at their morning tea to talk about how to support someone living with cancer and to remind them about how Cancer Council can help," Professor Aranda said.
The official event date for Australia's Biggest Morning Tea is May 25, but morning teas can be hosted through May and June.
Whether you're hosting or donating, you can't go wrong with this delicious recipe from celebrity chef Poh Ling Yeow.
The Best Banana Cake in the World by Poh Ling Yeow
Ingredients
- 125g unsalted butter, softened
- 1⁄2 cup (115g) brown sugar, firmly pressed down
- 1⁄2 cup (115g) caster sugar
- 1 teaspoon vanilla bean paste or natural vanilla extract
- 2 large free-range eggs
- 11⁄2 cups (185g) plain flour sifted
- 2 1⁄4 teaspoons baking powder, sifted
- 1⁄2 teaspoon bicarbonate of soda (baking soda), sifted
- 1⁄4 teaspoon salt
- 1⁄4 cup (60ml) full cream milk
- 3 overripe bananas, mashed
Icing
- 50g good quality salted butter, softened
- 1⁄2 cup (60g) icing sugar
- 2-3 tablespoons lemon or lime juice
- 1⁄4 cup (35g) roasted hazelnuts, chopped
Method
Preheat the oven to 160C (150C fan forced). Line a 20cm round cake tin with baking paper or grease and flour your tin.
With an electric mixer, cream the butter, both sugars and vanilla until pale and fluffy. Add 1 egg at a time, mixing thoroughly each time.
Add the flour, baking powder, bicarbonate of soda and salt, and fold in with a wooden spoon until fully incorporated. Add the milk and banana, and fold in.
Pour the batter into the prepared tin and bake on the middle shelf for about 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Allow to cool for 5-10 minutes before running a knife around the tin to release. Cool on a wire rack. If you have used baking paper for the base and side of the tin, the cake will easily fall out.
To make the icing, combine butter, the sugar and lemon juice in a bowl and beat with an electric mixer until pale and fluffy. Spread over the top of the cake (it won't seem much, but it is the perfect amount) and sprinkle with the hazelnuts.
This recipe is a delicious treat to be enjoyed occasionally and is an excerpt from Poh's book Poh's Kitchen.
- Details: www.biggestmorningtea.com.au or call 1300 656 585.