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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.
