Morphy Richards TOTAL CONTROL 402054 Manual page 15

Carrot Cake
Ingredients:
For the cake:
• 225g carrots
• 225g light brown soft sugar
• 225g self raising wholemeal flour
• 75g rolled oats
• 1 level tsp bicarbonate soda
• 1 level tsp mixed spice
• 1 level tsp salt
• 200ml vegetable oil
• 3 medium eggs, beaten
• 1 tbsp golden syrup
• Finely grated zest of
1½ oranges
For the butter cream:
• 100g soft margarine
• Zest of ½ orange
• 200g icing sugar, sieved
Method:
1 Grease and line an 8" deep round cake tin with greaseproof paper
on the base and sides. Preheat the oven to 180°C, Gas Mark 4.
2 Place all the dry ingredients into a mixing bowl.
3 Place the Spindle and Fine Grating Disc into the Bowl. Attach the
Lid and Main Unit, using the Precise Control Trigger on speed 6
with the pusher, grate the carrot. This should take 20- 30 seconds.
4 Add the carrot to the dry ingredients, add the oil, eggs, syrup and
zest of 1½ oranges.
5 Mix for one to two minutes with a hand mixer until combined.
6 Place the mixture into the prepared cake tin, cover with a piece of
greaseproof paper and bake in the centre of the oven for
approximately 1½ hours or until a skewer inserted into the cake
comes out clean. Leave the cake to cool in the cake tin.
7 Fit the Blade into the Bowl and add the margarine and zest.
8 Attach the Lid and Main Unit. Using the Precise Control Trigger on
speed 7, blend for a few seconds.
9 Gradually add the icing sugar 2 tbsp at a time through the Feed
Tube. Blending for a few seconds between each addition until
incorporated. Scrape the sides of the Bowl down with a spatula, if
necessary.
10 Once the cake is completely cold, cut horizontally and fill with the
orange flavoured butter cream. Sprinkle a little sifted icing sugar
onto the top of the cake.
Apple Crumble
Serves: 4
Ingredients:
For the topping:
• 150g plain flour
• 75g butter or block margarine, cut into 1cm dice
• 75g caster sugar
• 25g rolled oats
• 1 tsp demerara sugar
For the apples:
• 500g cooking apples, peeled and cored, cut into quarters
• ½ tsp cinnamon
• 50g caster sugar
• 3 tbsp cold water
Method:
1 Preheat the oven to 180°C / Gas Mark 4. Lightly grease a 1.2 litre
shallow oven proof dish.
2 Place the Workcentre Blade in the Bowl. Add the flour and
margarine, attach the Lid and Main Unit. Using the Precise
Control Trigger on speed 6, blend for 20 – 30 seconds or until the
mixture resembles breadcrumbs.
3 Add the caster sugar and blend for a few seconds more to
combine.
4 Stir in the oats by hand so the blade does not chop them up.
Remove the topping from the bowl and place to one side while
you prepare the apples.
5 Wash the Bowl and dry. Place the Spindle and Coarse Slicing Disc
in the Bowl. Attach the Lid and Main Unit.
6 Place the apple quarters in the Feed Tube, using the Precise
Control Trigger on speed 6 and the pusher, slice the apples. This
takes approximately 30- 40 seconds.
7 Place the apple slices in the cooking dish, sprinkle with cinnamon
and sugar and add the cold water.
8 Place the topping onto the apples and level it out evenly without
compacting it. Sprinkle the demerara sugar over the crumble.
9 Bake in the centre of the oven for approximately 40-45 minutes.
Note: Any seasonal fruit may be used. Cut the fruit by hand if you
prefer chunks to slices. Add a little ground ginger to rhubarb, or
use apples with raspberries or blackberries.
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