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38
PAge heAder.....
RECIPES
ORANGE SOUR CREAM CAKE
Serves 8
INGREdIENTS
1 navel orange
150g butter, softened
2
⁄
3
cup (150g) caster sugar
2 tablespoons orange marmalade
3 eggs
2
⁄
3
cup (160g) lite sour cream
1 ¼ cups (185g) self-raising flour
¼ cup (35g) plain flour
1 cup (160g) pure icing sugar, sifted
Double cream, to serve
METHOd
1.
Preheat the oven to 160°C fan forced.
Grease base and sides of 20cm (base)
round cake tin. Line the base with
baking paper.
2.
Assemble mixer using scraper beater.
Remove rind from orange and juice
orange; reserve juice. Combine orange
rind, butter, caster sugar and orange
marmalade in the mixer bowl and beat
on LIGHT MIxING for 1 minute then
increase speed to CREAM/BEAT for
2 minutes until pale and creamy.
3.
With the mixer on LIGHT MIxING
setting add the eggs 1 at a time then add
the sour cream and beat 20 seconds.
Sift the flours together into the bowl and
mix on KNEAD/FOLD setting for 30–45
seconds until batter in smooth.
4.
Spoon into the tin and smooth the
top. Bake for 50–55 minutes or until
a wooden skewer inserted into centre
comes out clean. Stand the cake in the
tin for 15 minutes then turn onto a wire
rack to cool.
5.
For the icing; combine the icing sugar
and 1
1
⁄
2
tablespoons of the orange juice
in a small saucepan over medium heat.
Stir until smooth and runny. Pour the
icing over the cake allow to set.
Содержание the Scraper Mixer Pro BEM800
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