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Recipes continued
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
scraper beater mix on medium speed (5-7)
gradually increasing to high speed (9-10).
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
scraper beater on medium speed (5-7) mix
until light and creamy. Add eggs one at a
time, making sure to beat well after each
addition.
4. Reduce to low speed (1-4). Add flour,
buttermilk and baking powder. Continue to
mix on low speed (1-4) 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.
Tip:
Topping can be done using a food
processor.
