Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 18 von 26) (Englisch)

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STARTER RECIPES FROM SAGE

ORANGE SOUR CREAM CAKE

Serves 8

INGREDIENTS

1 navel orange

150g butter, softened

150g caster sugar

2 tablespoons orange marmalade

3 eggs

160g lite sour cream

185g self-raising ﬂour

35g plain ﬂour

160g pure icing sugar, sifted

Double cream, to serve

METHOD

1. Preheat the oven to 160°C fan forced.

Grease base and sides of 20cm (base)

round cake tin. Line the base with

baking paper.

2. Assemble mixer using scraper beater.

Remove rind from orange and juice

orange; reserve juice. Combine orange

rind, butter, caster sugar and orange

marmalade in the mixer bowl and beat

on LIGHT MIXING for 1 minute then

increase speed to CREAM/BEAT for

2 minutes until pale and creamy.

3. With the mixer on LIGHT MIXING

setting add the eggs 1 at a time then add

the sour cream and beat 20 seconds.

Sift the ﬂours together into the bowl and

mix on KNEAD/FOLD setting for 30–45

seconds until batter in smooth.

4. Spoon into the tin and smooth the

top. Bake for 50–55 minutes or until

a wooden skewer inserted into centre

comes out clean. Stand the cake in the

tin for 15 minutes then turn onto a wire

rack to cool.

5. For the icing; combine the icing sugar

and 1

⁄2 tablespoons of the orange juice

in a small saucepan over medium heat.

Stir until smooth and runny. Pour the

icing over the cake allow to set.

STARTER RECIPES FROM SAGE

GLAZED CITRUS POPPY

SEED CAKE

Serves 16

INGREDIENTS

160ml milk

80g poppy seeds

250g butter, softened

330g caster sugar

1 tablespoon ﬁnely grated orange rind

1 tablespoon ﬁnely grated lime rind

1 teaspoon vanilla extract

4 eggs

300g self-raising ﬂour

Glaze

2 teaspoons orange rind

125ml orange juice

125ml lemon juice

220g caster sugar

METHOD

1. Preheat oven to 160°C. Grease and line

base and sides of a 23cm round cake pan

with baking paper.

2. Combine milk and poppy seeds in a

small bowl and soak for 10 minutes.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for 1–2 minutes or

until pale and creamy.

NOTE

As this is a large quantity of butter and

sugar some may beat over the scraper.

Mixture may need to be pushed down once.

4. Add rind and vanilla and beat till

combined. Add eggs one at a time,

beating well between each addition.

5. Reduce to KNEAD/FOLD setting and

add half the poppy seed mixture. Beat

in half the ﬂour mixture, then repeat

with remaining poppy seed and ﬂour

mixtures; mix until just combined.

6. Spread mixture into prepared pan

and cook in oven for about 1 hour and

20 minutes or until a wooden skewer

inserted into centre comes out clean.

7. Meanwhile combine the rind, juices and

sugar in a small saucepan. Stir over a

low heat until the sugar has dissolved;

bring to the boil, simmer for 2 minutes.

8. Turn cake out on to a cooling tray

with a baking tray underneath. Using a

wooden skewer, poke several holes into

the cake then pour the hot syrup over

the hot cake.

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