19
Lemon Buttercream Icing
Makes:
2 cups
250g butter, room temperature
4 cups icing sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
½ teaspoon salt
1. Place butter and icing sugar in the
Stainless Steel Mixing Bowl. Using the
beater attachment mix on medium speed
gradually increasing to high speed. Mix
until light and fluffy.
2. Add lemon juice, zest and salt. Mix until
combined.
Sour Cherry Crumb Cake
Serves:
10-12
Topping:
80g butter, chopped
¾ cup plain flour
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
Cake:
160g butter, room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¼ cup buttermilk
1 teaspoon baking powder
700g jar poached cherries, drained
1. Preheat oven to 180°C. Grease and line a
20cm square slice pan with baking paper.
2. Topping: In a large bowl combine butter,
flour, sugars and cinnamon. Rub with
fingers until a chunky crumb has formed.
Set aside.
3. Cake: Place butter, sugar and vanilla in
the Stainless Steel Mixing Bowl. Using
the beater attachment on medium speed
mix until light and creamy. Add eggs one
at a time, making sure to beat well after
each addition.
4. Reduce to low speed. Add flour,
buttermilk and baking powder. Continue
to mix on low speed until combined.
5. Pour into prepared pan. Cover with
cherries. Sprinkle topping mixture over
top of cake. Bake for 1 hour or until
cooked when tested. Place on wire rack
to cool.
Recipes
Tip:
Topping can be done using a food
processor.