17
Recipes continued
Coconut Marshmallows
Makes:
approximately 16 pieces
1 cup cold water
¹⁄
³
cup powdered gelatine
4 cups caster sugar
2 cups hot water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and hot water in a
medium saucepan over medium heat. Stir
constantly until all sugar granules have
dissolved. Bring to the boil. Add gelatine
and simmer uncovered for 20 minutes.
Cool to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed (1-4)
gradually increasing to very high speed
(12) over 15 minutes. Mixture should be
very thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan with
cold water, do not dry. Spread marshmallow
mixture into pan. Sprinkle with enough
coconut to cover the surface. Set aside to
cool at room temperature for 3 hours or
until set. Cut marshmallow into squares.
Toss in coconut before serving.
Apple Tea Cake
Serves:
8-10
125g butter, room temperature
½ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¹⁄
³
cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon ground cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to 160C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
scraper beater mix on medium speed (5-7)
until light and creamy. Add eggs making
sure to beat well after each addition.
3. Reduce to low speed (1-4) and add flour
and milk, mixing until combined. Pour into
prepared pan.
4. Arrange apples over cake batter. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further
10 minutes or until cooked when tested.
Remove from pan. Place on wire rack to
cool.
