Breville SHM2, Руководство пользователя

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Carrot and Pecan Cake
• 350g carrots
• 50g pecans
• 110g self-raising wholemeal flour
• 110g plain wholemeal flour
• 2tsp ground mixed spice
• 1 tsp bicarbonate of soda
• 240ml vegetable oil
• 170g soft brown sugar
• 4 eggs
• 2 tbsp golden syrup
1. Peel and grate the carrots. Chop the pecans and set to one side.
2. In a separate bowl, sieve together both flours, bicarbonate of soda and the mixed
spice.
3. Using the food mixer bowl, whisk together the vegetable oil, sugar, eggs and golden
syrup.
4. Add the dry ingredients to the mixture and mix slowly until the mixture is nice and
smooth. Add the carrots and pecans.
5. Tip the mixture into a greased, lined tin and cook at 160ºC for 1 hour or until cooked.
For the topping:
• 200g cream cheese
• 56g softened, unsalted butter
• 56g sifted icing sugar
• 1 tsp vanilla essence
1. Mix the cream cheese, butter, icing sugar and vanilla essence with your food mixer
until the mixture is smooth.
2. Allow the cake to cool then add the topping.
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