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StaRtER RECIpES FRoM SagE
pUMpKIN SULtaNa LoaF
Serves 8
INgREdIENtS
250g cooled mashed butternut pumpkin
(see note)
100g butter, softened
275g firmly packed soft brown sugar
2 tablespoons maple syrup
2 teaspoons mixed spice
2 eggs
300g self-raising flour
½ teaspoon bicarbonate of soda
80g sultanas
60g chopped pecan halves
Extra pecan halves, to decorate
4.
Spoon into prepared pan. Smooth
surface. Decorate with pecans if desired.
Bake for 50–55 minutes or until a skewer
inserted into the centre comes out clean.
Stand in pan for 30 minutes then turn
onto a wire rack to cool. Serve warm or
cold spread with butter or cream cheese.
NotE
For 250g mashed pumpkin; Peel & cut
600 g butternut pumpkins into 3–4cm
pieces. Place in a single layer on a
microwave-safe plate. Cover with plastic
and microwave on High/100% power for
6–8 minutes or until pumpkin is tender. Set
aside to cool. Drain any excess water then
mash until smooth.
MEtHod
1.
Preheat oven to 170°C fan forced.
Grease and line base and sides of a 6cm
deep, 10cm x 20.5cm (base) loaf pan.
2.
Assemble mixer using scraper beater.
Combine butter, sugar, maple syrup and
mixed spice in the mixer bowl. Slowly
turn mixer to LIGHT MIxING setting
and for 1 minute. Increase speed to
CREAM/BEAT setting and beat for
2–3 minutes until pale and creamy.
Reduce speed LIGHT MIxING setting,
add eggs one at a time then pumpkin
and, beat for 30 seconds (mixture may
curdle a little but it will be fine once
flour added).
3.
Sift the flour and bicarbonate of soda
over the pumpkin mixture then beat
on KNEAD/FOLD setting until just
combined. Remove the bowl from the
mixer and fold through sultanas and
chopped pecans.
StaRtER RECIpES FRoM SagE
CLaSSIC SpoNgE CaKE WItH
JaM aNd CREaM
Serves 8
INgREdIENtS
100g wheaten cornflour
50g self-raising flour
1 teaspoon cream of tartar
4 eggs
165g caster sugar
300ml cream
165g strawberry jam, lightly warmed
6–8 fresh strawberries, thinly sliced
Icing sugar, to serve
MEtHod
1.
Preheat oven to 180°C no fan (160°C
with fan). Grease and line bases of
2 x 22cm cake pans with baking paper.
2.
Sift flours and cream of tartar onto
a sheet of baking paper two times and
set aside.
3.
Assemble mixer using the whisk
attachment. Add eggs and sugar
into mixer bowl. Slowly turn mixer to
AERATE/WHIP setting and whisk for
about 10 minutes or until the mixture is
very thick.
4.
Remove bowl from mixer and sift flour
over the egg mixture a third time.
Using the mixer’s whisk, carefully stir
flour through egg mixture until just
combined.
5.
Divide mixture evenly among cake pans;
bake in oven about 17–18 minutes or
until sponge springs back when gently
touched in the centre.
6.
Allow cakes to cool in pans for 5 minutes
before transferring to a wire rack to
cool completely.
7.
Once cool, assemble mixer using the
whisk attachment. Add cream to mixer
bowl. Slowly turn mixer to CREAM/
BEAT setting for about 1 minute or
until just thicked. Top one sponge with
warmed jam, fresh strawberries and
some of the whipped cream. Top with
second sponge. Dust with icing sugar.
Serve with remaining cream.
