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Recipes continued
Foccacia
1 quantity pizza dough
1-2 tablespoons extra virgin olive oil
sea salt flakes
2 tablespoons chopped fresh rosemary
1. Preheat oven to 200°C.
2. Shape proved dough into a flat log
approximately 30cm x 15cm onto a baking
tray. Using your finger, poke several
holes on top of the dough. Drizzle with
1 tablespoon oil, sprinkle with some salt
and rosemary and allow to rise again for
another 15 minutes.
3. Bake in oven for about 10 minutes or until
golden brown. Remove from oven and
drizzle with a little more oil.
Banana Cake with Cream Cheese Frosting
2¼ cups self raising flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
180g butter, room temperature, chopped
½ cup buttermilk
1½ cups raw sugar
1 teaspoon white vinegar
1 teaspoon vanilla essence
1 ½ cups very ripe mashed banana
1. Preheat oven to 180°C. Grease and line a
23cm cake pan.
2. Sift flour, salt, cinnamon and nutmeg into
a large bowl.
3. Using the processing bowl fitted with
the
universal ‘s’ blade
, combine the eggs,
butter, milk, sugar, vinegar, essence and
banana ingredients into processing bowl.
4. Pulse until combined (mixture will separate
at this stage but will come back together
when mixed with dry ingredients).
5. Pour the banana mixture into the dry
ingredients and mix with a wooden spoon
until combined.
6. Pour mixture into prepared tin and bake
for about 50 minutes or until cooked when
tested with a skewer.
7. Allow cake to cool in pan for 5 minutes
before transferring to a wire rack to cool.
Cream Cheese Frosting
250g softened cream cheese
¼ cup butter
1 teaspoon vanilla
3 cups icing sugar mixture
¼ cup passionfruit pulp
Combine cream cheese, butter and vanilla in
a small bowl. Using an electric mixer, beat
until smooth. Add the icing sugar mixture
and beat until smooth. Reduce speed and
add passionfruit. Spread over cooled cake.
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Recipes continued
Baked Lemon Cheesecake
250g plain sweet biscuit crumbs
2 teaspoons nutmeg
125g butter, melted
250ml thickened cream
3 eggs
½ cup caster sugar
2 teaspoon grated lemon rind
2 tablespoons lemon juice
500g cream cheese, room temperature,
cubed
1. Using the processing bowl fitted with the
universal ‘s’ blade
process the biscuits
using pulse button until a fine crumb
forms. Add the nutmeg and melted butter
and process until combined. Scrape sides
if necessary. Press crumb mixture into
the base and sides of a greased 20cm
springform pan. Place on a baking tray and
refrigerate for 30 minutes.
2. Using the cleaned processing bowl fitted
with the
universal ‘s’ blade
, place cream,
eggs, sugar, rind and juice in processor
bowl. With the motor still running remove
the food pusher and drop cubes of cream
cheese while processing until mixture is
smooth. Pour filling into crust and bake in
oven at 160° for approximately 50 minutes
or until firm. Cool in oven with door ajar.
Refrigerate for several hours before serving.
Chocolate Cake
1½ cups self-raising flour
½ cup cocoa
1¼ cups caster sugar
pinch of salt
150g butter or margarine, at room
temperature
2 eggs
1 cup milk
1. Preheat oven to 180 °C, grease and line a
23cm cake tin.
2. Using the processing bowl fitted with the
universal 's' blade
, process self-raising flour,
cocoa, sugar and salt until well combined.
3. Add butter or margarine and eggs to
mixture and continue to process.
4. Remove the food pusher and add milk
through the feed tube and process for 5-10
seconds.
5. Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process until well
combined.
6. Remove the
universal 's' blade
and pour
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 35-40
minutes or until cooked, when tested with
a wooden skewer.
7. Allow the cake to cool for 5 minutes then
remove from baking pan. In the meantime
prepare the chocolate icing (see over).
Once the cake is completely cooled, ice
with the chocolate icing.
Summary of Contents for Oskar LC7600C
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