Bedienungsanleitung Sage BEM800 - the Scraper Mixer Pro (Seite 19 von 26) (Englisch)

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STARTER RECIPES FROM SAGE

APRICOT AND ALMOND TEA CAKE

Serves 10

INGREDIENTS

1kg apricot halves in natural juice

4 eggs

440g caster sugar

½ teaspoon vanilla extract

250ml sunﬂower, canola or light olive oil

450g plain ﬂour

1 teaspoon baking powder

25g ﬂaked almonds

icing sugar, for dusting

METHOD

1. Preheat oven to 150°C fan forced.

Grease and line the base and sides of

a 4cm deep, 22cm x 28cm slab pan with

baking paper, allowing a 2cm overhang

at both long ends.

2. Drain the apricots reserving 250ml of

the juice.

3. Assemble mixer using the whisk

attachment. Add eggs, sugar and vanilla

to the mixer bowl. Slowly turn mixer to

AERATE/WHIP setting; whisk for

6–7 minutes until pale and thick. Reduce

speed to KNEAD/FOLD setting; pour in

the 250ml juice and oil and whisk for 30

seconds.

4. Sift the ﬂour and baking powder

together over the egg mixture. Whisk on

KNEAD/FOLD setting a further

30 seconds until just combined. Pour

cake batter into the cake pan. Stand for

5 minutes (this helps thicken the batter)

5. Top with the apricots and sprinkle over

the almonds. Bake for 55–60 minutes or

until a wooden skewer inserted into the

centre comes out clean. Stand in the pan

for 30 minutes then carefully lift onto a

wire rack to cool. Dust with icing sugar

and serve.

RASPBERRY JAM ROLL

Serves 6

INGREDIENTS

3 eggs

110g caster sugar

100g self-raising ﬂour

1 tablespoon cornﬂour

1 tablespoon white sugar, to sprinkle

165g raspberry jam

40g fresh or frozen raspberries

METHOD

1. Preheat oven to 180°C fan forced. Grease

and line base and sides of a 25 x 30cm

(base) swiss roll pan with baking paper,

allowing 2cm overhang along both

long ends.

2. Assemble mixer using the whisk

attachment; add eggs and sugar to

the mixer bowl. Slowly turn mixer to

AERATE/WHIP setting and whisk for

5–6 minutes, or until the mixture is thick

and pale.

3. Sift ﬂour and cornﬂour together over

the mixture. Turn the speed to KNEAD/

FOLD setting and whisk 20–30 seconds

until just combined.

4. Spread sponge mixture into the pan and

bake, for 10–12 minutes or until sponge

springs back when touched in centre

and edges start to shrink from sides.

5. Meanwhile, place a sheet of baking

paper onto a clean tea-towel. Sprinkle

with a little white sugar. Turn hot cake

out onto the sugared paper. Remove

paper lining and starting from 1 short

side, gently roll the sponge and paper

up. Roll in the clean tea towel and set

aside to cool completely.

6. Unroll the sponge and spread with jam.

Scatter over the raspberries. Re-roll

sponge, this time without the paper, to

enclose the ﬁlling. Place onto a serving

plate and serve.

STARTER RECIPES FROM SAGE

NANNA'S CARROT CAKE

Serves 10

INGREDIENTS

250g butter, softened

330g caster sugar

3 eggs

300g self-raising ﬂour

2 teaspoons ground cinnamon

1 teaspoon bicarbonate soda

180ml buttermilk

80g desiccated coconut

310g (approx 3 carrots) ﬁnely grated carrot

1 x 440g can crushed canned pineapple in juice,

well drained

125g chopped walnuts

Cream cheese frosting, to serve

Reduce speed to KNEAD/FOLD setting;

add sifted ﬂour, cinnamon and bi-carb

then and add half the buttermilk. Beat

in half the coconut, then repeat with

remaining buttermilk and coconut

mixtures; mix until just combined.

Lastly on same setting fold through

carrot, pineapple and walnuts until just

combined.

5. Spoon mixture into prepared pan and

bake for about 1 hour and 5 minutes

or until a wooden skewer inserted into

centre comes out clean.

6. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to cool

completely.

7. Once cake is cool spread with cream

cheese frosting on page 50 if desired.

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line base and

sides of 23cm square cake pan with

baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for about 1 minute or

until well combined.

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.

3. Add eggs, one at a time, beating well

between each addition.

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