Bedienungsanleitung Moulinex Odacio 3 (Seite 14 von 16) (Englisch)

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Cakes, scones & biscuits

CHOCOLATE HEAVEN CUPCAKES

Makes 12

125g (4 oz) soft tub margarine or softened unsalted butter • 125 g (4 oz)

caster sugar • 2 large eggs • 125 g (4 oz) self raising flour • 1 level tsp

baking powder •

/2 teaspoon vanilla extract • about 2 tbsp milk

For the chocolate topping

175 g (6 oz) Belgian milk chocolate • 75 g (3 oz) coarsely grated white

chocolate or milk chocolate curls

Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the

margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla

extract. Process for 15-20 seconds until well blended (for soft tub margarine

process using the “pulse” button). Add sufficient milk down the feed tube to make a

soft, dropping consistency. Using a tablespoon, divide the mixture evenly between

the 12 muffin cases. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C),

Gas mark 4 for 15 – 20 min or until firm to the touch. Leave to cool on a wire rack.

Break up the chocolate and melt in a microwave or in a bowl over a pan of

simmering water. Coat the top of each cupcake with the melted chocolate and

sprinkle over the white grated chocolate or chocolate curls. Leave to set

before serving.

Try this: Instead of chocolate, top with glacé icing or use packet instant royal icing,

then decorate with glacé cherries, small sweets or cake decorations.

APPLE SPICE CAKE

Makes a 20 cm (8 inch) cake

225 g (8 oz) soft tub margarine or softened butter, cut into pieces • 225 g (8

oz) caster sugar • 4 eggs • 200 g (7 oz) self raising flour •

/2 tsp ground

cinnamon •

/2 tsp ground mixed spice • 50 g (2 oz) ground almonds • 1 tsp

vanilla extract • 2 dessert apples, such as Braeburn

For the topping:

2 tbsp demerara sugar •

/2 tsp ground cinnamon •

/2 tsp ground mixed spice

For the filling:

142 ml pot whipped double cream or 200 ml crème fraiche • jar of smooth

apple sauce or puréed apple

Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core

the apples. Thinly slice half an apple for the topping and set aside. Fit the metal

blade and roughly chop the remaining apple. Set aside and clean the bowl.

Use the

plastic kneader and place the fat, sugar, eggs, flour, spices, ground

almonds and vanilla extract in the bowl. Process for about 15-20 seconds (for soft

tub margarine process using the “pulse” button). Add the chopped apple and

process using Pulse in short bursts until mixed. Divide the mixture between the tins

and smooth the tops. Toss the apple slices in the demerara sugar and spices then

arrange on top of one cake. Bake in a preheated oven at 180°C/350°F (Fan oven

170°C), Gas mark 4 for 25-30 min or until firm to the touch. Turn out and leave to

cool. Sandwich the cake together with a layer of apple and the whipped cream or

crème fraiche. Best eaten on the day of making.

For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter,

225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon

vanilla extract. Use the plastic kneader and process for about 15-20 seconds (for

soft tub margarine process using the “pulse” button). Divide between 2 x 20 cm

(8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla

buttercream icing.

For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g

(8 oz) self raising flour with 210 g (7

/2 oz) self raising flour and 15 g (

/2 oz) sieved

cocoa powder. Fill with chocolate or vanilla buttercream icing.

FARMHOUSE FRUIT CAKE

Makes a 20 cm (8 inch) cake

150 g (5 oz) soft tub margarine • 150 g (5 oz) caster sugar • 2 medium size

eggs • 225 g (8 oz) self raising flour • 1 tsp ground mixed spice • finely

grated rind of 1 orange • 2 tbsp juice from orange • 2 tbsp milk • 250 g

(9 oz) mixed dried fruit

Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30

minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit,

in the bowl with the plastic kneader. Process for 15-20 seconds (for soft tub

margarine process using the “pulse” button). Add the dried fruit and process using

Pulse in short bursts until mixed. Place the mixture in a lined 20 cm (8 in) round cake

tin and smooth the top. Bake in a preheated oven at 150°C/300°F (Fan oven

140°C), Gas mark 2 for about 1

/2 - 2 hours, or until a skewer inserted in the cake

comes out with no uncooked mixture attached. Leave to cool slightly in the tin

before turning out.

2625

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