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Scraper Beater
Recipe
Peach and strawberry crumble tray cake
Preparation time – 30 minutes
time – 30 minutes
Cooking
Makes one 20x30cm cake
Ingredients
Crumble top
½ cup plain flour
L cup light brown sugar
¼ tsp. cinnamon
Pinch salt
¼ cup almond meal
¼ cup desiccated coconut
75g butter cold
L cup oats
Method
Crumble top
1. Place the flour, brown sugar, cinnamon, salt,
almond meal, coconut and butter into a food
processor and process until the ingredients
are combined. Remove the mixture from the
food processor and stir the oats through.
Put aside until ready.
Cake
2. Pre-heat a fan-forced oven to 175°C and
line a 20cm x 30cm deep baking tray with
baking paper.
3. Place the butter and sugar into the mixing
bowl of the bench mixer with the scraper
beater attached.
4. Turn the speed control dial to speed 1 and
mix until the ingredients are combined.
Increase to speed 6 and beat for 3 minutes.
Reduce to speed 3 and add the eggs one at a
time, beating well between each addition.
LEM750_ANZ_IB_A20.indd 25
Cake
125g unsalted butter, room temperature
¾ cup caster sugar
3 eggs
1 tsp. vanilla paste
½ cup milk
2 cups self-raising flour
2 large strawberries, sliced
100g tinned peach slices
5. Reduce to speed 1 and add the milk and
flour alternately.
6. Place the cake batter into the prepared
baking tray and scatter the strawberries
and peach slices evenly over the top.
7. Sprinkle the crumble topping evenly over
the top and place into the oven and bake
for 30 minutes or until a skewer comes out
clean when inserted into the centre of the
cake. Allow to cool slightly before serving
warm or cool.
25
5/8/20 12:37 pm
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