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madeleines
4 eggs
¾ cup (165g) caster sugar
1¼ cups (190g) plain flour, sifted
2 teaspoons baking powder
180g butter, melted and cooled
Preheat the oven to 180°C. Place the eggs
and sugar into the bowl of the mixer
and beat with the whisk attachment for
5–6 minutes or until very pale and thick.
Add the flour and baking powder and
continue to beat at low speed until
smooth. Add the butter and beat until
combined. Grease two madeleine tins
with 12 x 1½ tablespoon capacity holes.
Spoon in the mixture and bake for
8–10 minutes or until risen and golden.
Makes 24.
orange and poppyseed cake
¹⁄³ cup (50g) poppy seeds
¾ cup (185ml) milk
200g butter, softened
1 tablespoon finely grated orange rind
¾ cup (165g) caster sugar
3 eggs
2 cups (300g) plain flour
1½ teaspoons baking powder
½ cup (125ml) orange juice
1 quantity orange syrup (page 51)
Preheat the oven to 160°C. Place the poppy
seeds and milk in a bowl and stir to combine.
Set aside. Place the butter, orange rind and
sugar into the bowl of the mixer and beat
with the beater attachment for 6–8 minutes
or until light and creamy. Gradually add the
eggs and beat well. Sift the flour and baking
powder over the butter mixture and add the
orange juice and poppy seed and milk
mixture. Stir to combine and spoon into a
20cm round cake tin lined with non-stick
baking paper. Bake for 55 minutes or until
cooked when tested with a skewer. Pour half
of the hot syrup over the hot cake.
To serve,
cut the warm or cold cake into wedges and
pour over the remaining syrup. Serves 8–10.
C a k E S + C U p C a k E S
banana cake
125g butter, softened
1 cup (220g) caster sugar
¼ cup (55g) brown sugar
3 eggs
2 cups (300g) plain flour, sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup (180g) sour cream
1 cup roughly mashed banana
1 quantity caramel icing (page 51)
Preheat the oven to 180°C. Place the butter
and sugars into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Gradually add the eggs and beat well. Add
the flour and baking powder, cinnamon,
sour cream and banana and stir to combine.
Spoon the mixture into a greased 26cm
fluted ring tin. Bake for 40 minutes or until
cooked when tested with a skewer. Cool on
a wire rack and spread with caramel icing.
Serves 8–10.
muddy chocolate cake
300g dark couverture chocolate, chopped
250g butter
5 eggs, separated
¹⁄³ cup (75g) caster sugar
1 teaspoon vanilla extract
¹⁄³ cup (50g) plain flour, sifted
½ teaspoon baking powder
1 quantity chocolate glaze (page 51)
Preheat the oven to 130°C. Place the chocolate
and butter in a saucepan over low heat and
stir until melted and smooth. Set aside. Place
the egg yolks, sugar and vanilla into the
bowl of the mixer and beat with the whisk
attachment for 5–6 minutes or until very pale
and thick. Place the eggwhites in a separate
bowl and beat until stiff peaks form. Fold
the chocolate mixture through the egg yolk
mixture. Add the flour and baking powder
and gently fold through. Carefully fold the
eggwhites through. Pour the mixture into a
20cm round cake tin lined with non-stick
baking paper. Bake for 1 hour 15 minutes or
until the cake is firm. Cool in the tin. Spread
the cooled cake with the chocolate glaze and
serve at room temperature with thick cream
and berries if desired. Serves 8–10.
+
For the best flavour and texture, serve this
cake at room temperature, not chilled.
C a k E S + C U p C a k E S