13
12
Rye flour: 80g / 2.8 oz. / ⅔ cup
Salt: ½ tsp
Plain yogurt: 60 g / 2 oz. / ¼ cup
Lukewarm water: 80mL
Instant dry yeast
*
: 0.1g
*Measure using provided sourdough starter spoon
Directions:
1. Make sure kneading blade is not in bread pan
2. Mix all the ingredients well in the provided sourdough cup
3. Place sourdough cup into bread pan
4. Set bread pan into main unit
5. Select [
14 Sourdough Starter
]
6. Press [ ] to start.
7. When machine beeps 8 times and a flashing red light appears
(next to the Stop button)
8. Press [
Stop
] button and immediately remove sourdough cup
Spice Cake with Icing and Pistachios
Banana Bread
Menu 16
Butter: 100g / 3.5 oz./ ½ cup
Caster sugar: 175g / 6.2 oz./ ¾ cup
Eggs: 2
Self raising flour: 250g / 8.8 oz./ 2⅛ cups
Baking powder: 10g / 2 tsp
Bananas: 200g / 7.1 oz./ ⅞ cup
Plain Yogurt: 40g / 1.4 oz./ 3 tbsp
Nutmeg: ½ tsp
Golden Raisins: 125g / 4.4 oz./ ¾ cup
Walnuts: 100g / 3.5 oz./ ¾ cup
Poppy seeds: 50g / 3 Tbsp
Soft butter: 120g / 4.2 oz./ ½ cup
Brown sugar: 200g / 7.1 oz./ 1 cup
Eggs: 3
Sour cream: 115g / 3.9 oz / ½ cup
Orange zest: 2 tsp
All-purpose flour: 250g / 8.8 oz./ 2⅛ cups
Baking powder: 10g / 2 tsp
Ground cardamom: 2 tsp
Ground cinnamon: 1 tsp
Salt: ½ tsp
Flaked almonds: 2 Tbsp
Icing
Egg white: 1
Icing sugar: 150g / 5.3 oz./ 1¼ cups
Lemon juice, squeezed: 1 Tbsp
Pistachios, chopped: 3 Tbsp
Directions:
1. Beat butter and sugar until fluffy. Gradually stir in
2 eggs. Stir in sour cream and orange zest.
2. In a separate bowl, mix the flour, baking powder,
cardamom, cinnamon, salt and almonds. Add this
mixture to batter and stir.
3. Remove the kneading blade and line greaseproof
paper around bread pan, then pour in the mixed
ingredients.
4. Select [
16 BAKE ONLY
], set 1 hour on timer.
5. Press [ ] to start.
6. As soon as the machine beeps 8 times, open lid,
remove pan. Remove cake with paper. Cool.
7. In the meantime, separate egg for icing. Stir
egg white with icing sugar and lemon juice until
smooth. Carefully remove the greaseproof paper
from cake and place cake on a plate. Decorate
cake with icing using a spoon and garnish with
chopped pistachios.
Directions:
1. In a bowl, cream together butter and sugar
until it is light and fluffy, add beaten eggs,
then the flour and baking powder a little at a
time until it is all incorporated.
2. Mash bananas until smooth and stir into
mixture with yogurt. Add nutmeg, golden
raisins, roasted nuts, and poppy seeds, and
mix until smooth.
3. Remove the kneading blade and line
greaseproof paper around the bread pan,
then pour in the mixed ingredients.
4. Select [
16 BAKE ONLY
], set 1 hour on timer.
5. Press [ ] to start.
6. Test the bread after about 45 minutes by
gently pressing on the top, if it springs back,
it is cooked. If not, it will need longer baking
time.
Menu 15: Cake
Menu 14: Sourdough Starter
Almond Cake with Raspberries and White Chocolate Icing
Menu 15
Soft butter: 170g / 6 oz./ ¾ cup
Milk: 4 Tbsp
All-purpose flour: 300g / 10.6 oz./ 2½ cups
Baking powder: 10g / 2 tsp
Almond powder: 150g / 5.3 oz./ 1¼ cups
Icing sugar: 150g / 5.3 oz./ 1¼ cups
Eggs: 4
Vanilla pod: 1
Raspberries: 100g / 3.5 oz./ ¾ cup
Icing
White chocolate: 100g / 3.5 oz./ ¾ cup
Raspberries: 50g / 1.8 oz. / ¼ cup
Directions:
1. Cut butter into 1cm cubes. Cut vanilla pod in half
lengthways and scrape out pulp. Use a handheld
whisk on highest setting to beat eggs and icing
sugar for approximately 5 minutes until creamy.
2. Set the kneading blade and put all ingredients
into bread pan in the order listed. Pour the beaten
egg mixture carefully over the top and scatter
raspberries. Set the icing berries aside to thaw.
3. Select [
15 CAKE
].
4. Press [ ] to start.
5. After 12 minutes—when the beep sounds—scrape
any residue from the sides using a rubber spatula
within 5 minutes.
6. Once the program has finished, open the lid and
leave the cake to cool in the pan for about 30
minutes. Then, loosen cake and remove from
bread pan. Slide the kneading blade out of the
cake. Leave to cool down completely.
7. Blend remaining raspberries to a purée and strain
through a sieve. Break the white chocolate into
pieces and melt in a glass bowl over a saucepan of
hot water. Spread the melted chocolate evenly over
the cake. Add dots of raspberry purée to the top
of icing and use a fork to swirl it through the icing.
Wait until set, then serve.
Time Required:
1 hr 55 min
Time Required:
24 hrs
Note: This menu only mixes ingredients and bakes.
Time Required:
Depens on recipe
Menu 16: Bake Only
