Breville BFP660 Sous Chef 12, Инструкция

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Gluten Free Orange,
Almond & Pistachio Cake
Prep 15 minutes / Cook 1 hour
Serves 10
2 oranges (about 395g), washed, scrubbed
4oz (125g) blanched almonds
4oz (125g) pistachio kernels, plus extra 1½ oz (45g)
roughly chopped, to garnish
5 eggs
1
1
⁄
3
cups (270g) bakers or superfine sugar
1 teaspoon gluten free baking powder
Powdered sugar, to garnish
Crème Fraiche or full fat plain Greek yogurt,
to serve
1. Using a fork prick the oranges all over a few times.
Place into a microwave safe dish. Microwave on
HIGH for 8 minutes, turning halfway through. Set
aside to cool completely. Cut oranges in quarters;
remove and discard seeds.
2. Preheat oven to 350°F (180°C) no fan
(300°F/150°C fan-forced). Grease and line the base
and side of a round 9” (22cm) (base measurement)
spring form pan with baking paper.
3. Assemble food processor with spindle and S-blade.
Place almonds and pistachios into bowl and secure
lid. Process for 50 seconds or until processed into
meal. Transfer to a bowl. Add orange quarters
(including skin) to food processor bowl. Process
for 1 minute or until pureed, scraping sides of bowl
down if necessary.
4. Using an electric mixer beat eggs and sugar until
thickened. Use a large metal spoon to fold in
orange pulp, pistachio meal and baking powder
until combined. Spoon mixture into prepared pan.
Bake for 50min–1 hour or until skewer inserted
in the center comes out clean. (If top starts to
overbrown, cover with foil). Set aside for 15 minutes
to cool slightly. Remove from pan and transfer to a
wire rack to cool completely.
5. Remove from pan. Dust with powdered sugar and
garnish with extra pistachios. Serve with crème
fraiche or yogurt.
Little Lime & Passionfruit
Cheesecakes
Prep 15 minutes / Cook 20 minutes
Makes 22
9oz (250g) graham crackers, halved
1 stick (125g) butter, melted
2 ⁄
3
cup (140g) granulated sugar
8oz (250ml) sour cream
3 eggs
1 tablespoon lime rind
1 tablespoon lime juice
2 x 8oz (250g) packets cream cheese, chopped,
softened at room temperature
¼ cup (60ml) passionfruit pulp
(about 4 passionfruit)
1. Preheat oven to 325°F/160°C no fan (280°F/140°C
fan-forced). Line 22 holes of two 12-hole,
1
⁄
3
cup
(80ml) capacity muffin or cupcake pans with paper
or foil liners.
2. Assemble food processor with spindle and
S-blade. Place crackers into bowl and secure lid.
Process crackers until mixture resembles fine
breadcrumbs. Add butter. Process until combined.
Divide mixture between paper cases and press
down with the back of a spoon. Place in the fridge
for 15 minutes to chill.
3. Meanwhile, assemble clean and dry processing
bowl with spindle and S-blade. Place sugar, sour
cream, eggs, lime rind and juice into bowl and
secure lid. Process for 15 seconds or until smooth.
Add cream cheese and passionfruit pulp. Process
for 30 seconds or until just combined. Pour
mixture into prepared cases. Bake for 20-25
minutes or until just set. Cool in oven with door
ajar. Cover and refrigerate for 2 hours or
until well chilled.
the
Sous Chef
™
12
Livret d'instructions - BFP660