Breville the Big Easy BMO234, Инструкция

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24
CARROT CAKE
Serves 10 – 12
INGREDIENTS
2 eggs
½ cup light olive oil
½ cup milk
1L cups caster sugar
1½ cups self raising flour
1 teaspoons grand cinnamon
½ teaspoon bicarbonate soda
½ cup canned crushed pineapple in natural juice, drained well
1L cups (approx 2 medium) carrots, grated
2⁄3 cup chopped walnuts
CREAM CHEESE FROSTING
30g butter, softened
125g cream cheese, softened
½ teaspoon vanilla extract
1½ cups icing sugar, sifted
1. Whisk together eggs, oil, milk and sugar and
set aside.
2. Add the flour, cinnamon, soda and fold
through until mixture is just combined.
3. Add carrots, drained pineapple and walnuts.
Pour mixture into a greased heat-proof
microwave-safe 22cm ring pan.
4. Elevate cake pan by placing dish on a
microwave-safe rack.
5. Press POWER/TIME button three times for
50% and select 15–20 minutes cook time.
Press START/+30 SEC button.
6. Stand cake for 10 minutes and check that
cake is cooked with a skewer. Remove from
pan and cool completely on a cake rack.
If cake has moist spots on the surface; place
absorbent paper on top during standing
time.
7. To make frosting: Using an electric mixer
beat butter, cheese and vanilla on a
medium speed for about 1–2 minutes or
until well combined.
8. Reduce speed and add sugar; once added
increase speed again until mixed well.
9. Spread on cooled cake.