15
Lemon and ricotta cake
Gluten free
Makes 4
Preparation time
10 minutes
Cooking time
20 minutes
65g unsalted butter, softened
½ cup caster sugar
1 egg
Zest of ½ lemon
1 tbsp. lemon juice
½ tsp. vanilla paste
¼ cup smooth ricotta
½ cup gluten free self-raising flour
½ cup almond meal
Ricotta icing
M
cup smooth ricotta
1 tsp vanilla paste
1 tbsp. icing sugar
Lemon drizzle
2 tbsp. lemon juice
2 tbsp. caster sugar
1 tsp honey
1.
Cut a semi-circle shaped piece of baking paper to
line the omelette maker wells.
2.
For the syrup - Place ingredients into a small
saucepan and bring to the boil. Put aside to cool
until cakes are ready.
3.
In a bench mixer, cream the butter and sugar
until pale. Add the egg, zest, lemon juice and
vanilla and beat well. Add the ricotta and
fold through the flour and almond meal until
combined.
4.
Pre-heat the omelette maker until the green light
is illuminated.
5.
Place the baking paper into the omelette well
and spoon ½ cup of cake mixture into each of the
lined wells and close the lid.
6.
Adjust the time to 10 minutes on the timer and
press start to begin cooking.
7.
For the ricotta icing – Place the ingredients into a
bowl and mix well together. Set aside.
8.
When cakes are ready, remove from the omelette
maker and let cool.
9.
Spread the icing over the top of the cake and
drizzle the cooled syrup over the top.
Peach crumble cake
Makes 4
Preparation time
15 minutes
Cooking time
20 minutes
(10minutes per 2)
Streusel top
L
cup self-raising flour
40g cold unsalted butter, diced
¼ tsp vanilla paste
V
(25g) cup brown sugar
V
(25g) cup caster sugar
Pinch cinnamon
¼ cup oats
Cake bottom
60g unsalted butter, at room temperature
60g caster sugar
1 egg
3 tsp milk
½ tsp vanilla paste
M
cup self-raising flour
Pinch cinnamon
200g tinned sliced peaches drained and liquid
discarded
4 scoops vanilla ice-cream
1.
Cut a semi-circle shaped piece of baking paper to
line the omelette maker wells.
2.
To make the crumble top – place the flour, butter,
vanilla paste, brown sugar and cinnamon into the
food processor and pulse until it resembles coarse
crumbs. Add oats and pulse briefly, only to combine
the oats, do not blend the oats. Place the crumble top
in the refrigerator until required.
3.
To make the cake– place the butter and sugar into
the mixing bowl of your bench mixer and beat until
light and fluffy. Crack your egg into a cup and then
slowly pour it into the sugar and butter mixture until
combined. Switch your bench mixer onto a low speed
and add milk, vanilla, flour and cinnamon.
4.
Pre-heat the omelette maker until the green light is
illuminated.
5.
Place a small piece of greaseproof paper in the 2
omelette wells and spread ¼ of the cake batter into
the omelette maker wells. Place a layer of sliced
peaches on the cake then sprinkle ¼ of the crumble
on the top of the peaches.
6.
Close the lid and adjust the timer to 10 minutes.
7.
Remove using a silicone spatula and serve with
vanilla ice-cream.
