38
Lemon Butter Cake
2 eggs, lightly beaten
125g butter, melted
2 tablespoons grated lemon rind
1 tablespoon lemon juice
160ml (
M
cup) milk
220g (1 cup) caster sugar
300g (2 cups) self-raising flour
Lemon Icing
110g (½ cup) white sugar
2 tablespoons lemon juice
1.
Combine ingredients in the cake pan in the order
listed. Wipe any spills around the pan.
2.
Place the cake pan into the bread maker and
close the lid.
3.
Press MENU to choose CAKE SETTING (13).
4.
Press START | CANCEL to commence cycle.
5.
When the beeper alerts you that the fruit and nut
dispenser has dispensed open lid – DO NOT turn
bread maker off or pause; use a plastic spatula
and carefully scrape down sides of tin, mix in
the same direction as the blade turning until
ingredients are combined from the side of the
pan, replace lid and continue with cycle.
6.
When cake has finished allow to cool for
5 minutes before turning out onto a wire rack.
Ensure paddle is not left in cake.
7.
Allow cake to cool slightly then drizzle over
combined sugar and lemon juice.
8.
Serve with double cream or ice cream.
Chocolate Cake
200ml buttermilk
75g butter, melted
1 egg, lightly beaten
165g (¾ cup) caster sugar
150g (1 cup) self-raising flour
35g (
L
cup) cocoa powder
Chocolate ganache
200g good quality dark chocolate, chopped
M
cup cream
1.
Combine ingredients in the cake pan in the order
listed. Wipe any spills around the pan.
2.
Place the cake pan into the bread maker and
close the lid.
3.
Press Menu to choose CAKE SETTING (13).
Press START | CANCEL to commence cycle.
4.
When the beeper alerts you that the fruit and nut
dispenser has dispensed open lid – DO NOT turn
bread maker off or pause; use a plastic spatula
and carefully scrape down sides of tin, mix in
the same direction as the blade turning until
ingredients are combined from the side of the
pan, replace lid and continue with cycle.
5.
When cake has finished allow to cool for
5 minutes before turning out onto a wire rack.
Ensure paddle is not left in cake. Allow cake
to cool.
To make ganache
1.
Stir ingredients in small saucepan over a low
heat until smooth. Cool to spreading consistency.
Spread on cooled cake.
Summary of Contents for BBM400
Page 1: ...the Gourmet Baker Instruction Book BBM400...
Page 7: ...7...
