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CAKE
CUP CAKES
Servings: 6
Servings: 6
INGREDIENTS
INGREDIENTS
1 yoghurt or 150 ml milk
100 ml olive oil
250 gr flour
250 gr sugar
3 eggs
1 pinch of salt
1 sachet of “Royal” baking
powder
Peel of one lemon
Baking paper
2 eggs
4 measures flour
2 measures sugar
2 measures milk
1 measure olive oil
1 lemon yoghurt
2 baking powder
For decoration:
1 tablespoon sugar 1
tablespoon cinnamon
Cupcake moulds, oven-proof
METHOD
METHOD
Grate the lemon and set aside.
Mix the flour with the dry baking
powder and set aside.
Beat the egg yolks, add the oil, sugar
and a pinch of salt. Add the yoghurt,
the flour and baking powder mixture
and the lemon peel.
Beat the egg whites and add to the mix
folding in carefully.
Place the baking paper in the tray and
pour the mixture on top. Set the Oven
Menu for 45 minutes.
Beat all the ingredients together well.
Place all the moulds into the
Programmable Pan’s tray, fill the
moulds with the mixture up to the
middle.
Set the Oven Menu for 10-15 minutes.
Repeat the process as many times as
necessary, until you finish the mixture.
Leave to cool on the rack and sprinkle
with the sugar and cinnamon mixed
together.
INGREDIENTS
200 gr rice
200 gr sugar
5 measures water
600 ml full fat milk, hot
1 pinch of salt
1 thick peel of a lemon
1 cinnamon stick
METHOD
Place all the ingredients except the
sugar into the tray and stir with the
ladle. Set Cook Menu at Low Pressure
for 9 minutes.
Cancel the Menu.
Add the sugar and stir. Leave to settle.
CREAMY RICE PUDDING
Servings: 8
INGREDIENTS
1/2 litre full fat milk
1 sachet of curd
* Oven-proof mould
METHOD
Beat the milk and the curd sachet
together. Fill the mould with the mix.
Place the rack into the tray and put the
mould with the mix on top. Put water
into the tray until it reaches half the
height of the mould. Set Cook Menu at
Low Pressure for 4 minutes.
CURD
Servings: 8
