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StaRtER RECIpES FRoM SagE

apRICot aNd aLMoNd tEa CaKE 

Serves 10

INgREdIENtS

1kg apricot halves in natural juice
4 eggs
440g caster sugar 
½ teaspoon vanilla extract 
250ml sunflower, canola or light olive oil 
450g plain flour 
1 teaspoon baking powder 
25g flaked almonds
icing sugar, for dusting

MEtHod

1. 

 Preheat oven to 150°C fan forced.  

Grease and line the base and sides of  

a 4cm deep, 22cm x 28cm slab pan with 

baking paper, allowing a 2cm overhang 

at both long ends.

2. 

 Drain the apricots reserving 250ml of 

the juice.

3. 

 Assemble mixer using the whisk 

attachment. Add eggs, sugar and vanilla 

to the mixer bowl. Slowly turn mixer to 

AERATE/WHIP setting; whisk for  

6–7 minutes until pale and thick. Reduce 

speed to KNEAD/FOLD setting; pour in 

the 250ml juice and oil and whisk for 30 

seconds. 

4. 

 Sift the flour and baking powder 

together over the egg mixture. Whisk on 

KNEAD/FOLD setting a further  

30 seconds until just combined. Pour 

cake batter into the cake pan. Stand for  

5 minutes (this helps thicken the batter)

5. 

 Top with the apricots and sprinkle over 

the almonds. Bake for 55–60 minutes or 

until a wooden skewer inserted into the 

centre comes out clean. Stand in the pan 

for 30 minutes then carefully lift onto a 

wire rack to cool. Dust with icing sugar 

and serve.

RaSpBERRy JaM RoLL 

Serves 6

INgREdIENtS

3 eggs
110g caster sugar
100g self-raising flour
1 tablespoon cornflour
1 tablespoon white sugar, to sprinkle
165g raspberry jam
40g fresh or frozen raspberries

MEtHod

1. 

 Preheat oven to 180°C fan forced. Grease 

and line base and sides of a 25 x 30cm 

(base) swiss roll pan with baking paper, 

allowing 2cm overhang along both  

long ends.

2. 

 Assemble mixer using the whisk 

attachment; add eggs and sugar to 

the mixer bowl. Slowly turn mixer to 

AERATE/WHIP setting and whisk for 

5–6 minutes, or until the mixture is thick 

and pale. 

3. 

 Sift flour and cornflour together over 

the mixture. Turn the speed to KNEAD/

FOLD setting and whisk 20–30 seconds 

until just combined.

4. 

 Spread sponge mixture into the pan and 

bake, for 10–12 minutes or until sponge 

springs back when touched in centre 

and edges start to shrink from sides.

5. 

 Meanwhile, place a sheet of baking 

paper onto a clean tea-towel. Sprinkle 

with a little white sugar. Turn hot cake 

out onto the sugared paper. Remove 

paper lining and starting from 1 short 

side, gently roll the sponge and paper 

up. Roll in the clean tea towel and set 

aside to cool completely.

6. 

 Unroll the sponge and spread with jam. 

Scatter over the raspberries. Re-roll 

sponge, this time without the paper, to 

enclose the filling. Place onto a serving 

plate and serve.

StaRtER RECIpES FRoM SagE

NaNNa'S CaRRot CaKE

Serves 10

INgREdIENtS

250g butter, softened
330g caster sugar
3 eggs
300g self-raising flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate soda
180ml buttermilk
80g desiccated coconut
310g (approx 3 carrots) finely grated carrot
1 x 440g can crushed canned pineapple in juice, 

well drained
125g chopped walnuts
Cream cheese frosting, to serve

4. 

Reduce speed to KNEAD/FOLD setting; 

add sifted flour, cinnamon and bi-carb 

then and add half the buttermilk. Beat 

in half the coconut, then repeat with 

remaining buttermilk and coconut 

mixtures; mix until just combined. 

Lastly on same setting fold through 

carrot, pineapple and walnuts until just 

combined.

5. 

 Spoon mixture into prepared pan and 

bake for about 1 hour and 5 minutes 

or until a wooden skewer inserted into 

centre comes out clean.

6. 

 Allow cake to cool in pan for 5 minutes 

before transferring to a wire rack to cool 

completely.

7. 

 Once cake is cool spread with cream 

cheese frosting on page 50 if desired. 

MEtHod

1. 

 Preheat oven to 180°C no fan (160°C 

with fan). Grease and line base and  

sides of 23cm square cake pan with 

baking paper.

2. 

 Assemble mixer using scraper beater. 

Add butter and sugar to the mixer bowl. 

Slowly turn mixer to CREAM/BEAT 

setting and beat for about 1 minute or 

until well combined.

NotE

As this is a large quantity of butter and 

sugar some may beat over the scraper. 

Mixture may need to be pushed down once.

3. 

 Add eggs, one at a time, beating well 

between each addition.

Summary of Contents for the Scraper Mixer Pro BEM800UK

Page 1: ...our product and get more from your purchase Product registration takes only a few minutes and ensures a record of your purchase Registration also makes it easier to get support and advice on any quest...

Page 2: ...ollows after safe disposal of the moulded plug Please note that a cut off plug inserted into a socket is a serious danger risk Wires are coloured as follows Blue Neutral Brown Live Green Yellow Earth...

Page 3: ...for more than 3 minutes None of the recipes in this book are considered a heavy load Handle the bench mixer and attachments with care Never place your fingers inside the mixing bowl or near the beater...

Page 4: ...e that they do not play with the appliance Do not use the appliance if power cord power plug or appliance becomes damaged in any way If damaged or maintenance other than cleaning is required please co...

Page 5: ...cted speed not shown J Internal Cord Storage located in the rear of the mixer Cord pushes into the mixer base for convenient and tidy storage K Splash guard prevents ingredients from splattering out o...

Page 6: ...ith the locking pin on the spindle extending down from the mixer motor head 3 Push the attachment upwards and turn clockwise until it locks securely onto the locking pin on the spindle see Fig 1 Fig 1...

Page 7: ...e mixer will automatically switch OFF at 60 minutes The control dial needs to be rotated to the OFF position to reset the timer and to continue mixing Pause mode While mixing at any stage you can rota...

Page 8: ...and dry before use a small amount of fat or egg yolk will affect whipping performance Bread dough Add liquid ingredients to the dry ingredients Use Kneeding Folding setting to knead ingredients into...

Page 9: ...dial is in the OFF position before start The temperature overload protection thermo cut off device has not been activated automatically allow more time for the motor to cool down Cannot set the time o...

Page 10: ...nd 1 teaspoon flour into a clean glass bowl stir to dissolve and cover with plastic wrap Allow to stand in a warm area 30 C for about 30 minutes or until the mixture starts to bubble and froth This mi...

Page 11: ...tional liquid We have successfully tested granular Splenda brand low calorie sweetener as a sugar substitute Powdered milk and milk products enhance the flavour and increase the nutritional value of b...

Page 12: ...can be suitable for baked products such as muffins BAKING Recommendations Hints tips for better baking Check the ingredients and read the recipe before starting to bake Weigh and measure ingredients...

Page 13: ...ents loosely into the cup Do not tap the cup or pack the ingredients into the cup unless otherwise directed eg packed brown sugar The extra amount gained from packing or tapping down ingredients can a...

Page 14: ...lemon juice and water in a small bowl If mixture is still thick add another teaspoon water Mix well to combine Spoon mixture into a zip lock bag To drizzle over shortbread cut the edge of one corner...

Page 15: ...t 30 seconds or until just combined 4 Remove the bowl from the mixer and stir through the peanuts and caramel choc chips Roll tablespoons of mixture into balls Place onto prepared baking trays allowin...

Page 16: ...apacity muffin tray with cupcake liners 2 Assemble mixer using scraper beater Add butter and sugar to mixer bowl Turn the mixer to slowly to Cream Beat setting and beat for 1 minute Add vanilla then e...

Page 17: ...f the sifted flour and cinnamon then repeat with remaining milk and flour mixtures mix until just combined 4 Spoon mixture into prepared pan and bake for about 60 minutes or until a wooden skewer inse...

Page 18: ...Poppy Seed Cake Serves 16 INGREDIENTS 160ml milk 80g poppy seeds 250g butter softened 330g caster sugar 1 tablespoon finely grated orange rind 1 tablespoon finely grated lime rind 1 teaspoon vanilla...

Page 19: ...econds until just combined 4 Spread sponge mixture into the pan and bake for 10 12 minutes or until sponge springs back when touched in centre and edges start to shrink from sides 5 Meanwhile place a...

Page 20: ...t will be fine once flour added 3 Sift the flour and bicarbonate of soda over the pumpkin mixture then beat on Knead Fold setting until just combined Remove the bowl from the mixer and fold through su...

Page 21: ...40 C no fan 120 C with fan Mark a 20cm circle onto a sheet of baking paper Turn paper over and place onto a greased baking tray 2 Assemble mixer using the whisk attachment Add egg whites to mixer bowl...

Page 22: ...50 seconds until firm peaks form Cover and refrigerate until ready to serve 7 Unroll the sponge and spread evenly with the cream Re roll sponge this time without the paper to enclose the cream Place o...

Page 23: ...r with a fork to combine Spoon the gelatine mixture into hot sugar syrup and cook whisking constantly until the gelatine has dissolved then bring to gentle boil Pour into mixer bowl and set aside for...

Page 24: ...spoons milk powder 1 teaspoons salt 1 tablespoons sugar 1 teaspoon bread improver 2 teaspoons Tandaco yeast 2 tablespoons oil 375ml water Extra bread flour for kneading Method 1 Assemble mixer using d...

Page 25: ...r kneading Silverbeet and cheese filling 1 tablespoon olive oil 1 large brown onion finely chopped 3 cloves garlic chopped Salt and pepper 150g feta cheese crumbled 100g tasty cheese grated 1 small bu...

Page 26: ...our teaspoon cinnamon teaspoon salt 3 eggs lightly beaten 125g butter softened and cut into cubes Cinnamon filling 2 tablespoons soft brown sugar 1 tablespoon caster sugar 1 teaspoons cinnamon 25g but...

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