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Recipes
Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
¹⁄³ cup powdered gelatine
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and water in a medium
saucepan over medium heat. Stir
constantly until all sugar has dissolved.
Bring to the boil. Add gelatine and
simmer uncovered for 20 minutes. Cool
to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed
gradually increasing to very high speed
over 15 minutes. Mixture should be very
thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan
with cold water, do not dry. Spread
marshmallow mixture into pan. Sprinkle
with enough coconut to cover the surface.
Set aside to cool at room temperature for
3 hours or until set. Cut marshmallow
into squares. Toss in coconut before
serving.
14
Apple Tea Cake
Serves: 8-10
125g butter, room temperature
½ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¹⁄³ cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon ground cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to 160°C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment mix on medium speed
until light and creamy. Add eggs making
sure to beat well after each addition.
3. Reduce to low speed and add flour and
milk, mixing until combined. Pour into
prepared pan.
4. Arrange apples over cake batter. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further
10 minutes or until cooked when tested.
Remove from pan. Place on wire rack to
cool.
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