Sunbeam Oskar Professional LC7600C Instruction Booklet page 28

Recipes continued
Chocolate Icing
40g butter
2 tablespoons cocoa
1/4 cup milk
2 cups icing sugar
Using the processing bowl fitted with the
universal 's' blade, process all ingredients
until well combined.
Basic Buttercake
185g butter or margarine, at room
temperature
1 cup caster sugar
½ teaspoon vanilla
3 eggs
2 cups self-raising flour
¼ cup milk
1.Preheat oven to 180°C, grease and line a
23cm cake tin.
2.Using the processing bowl fitted with
the universal 's' blade, process butter or
margarine, sugar and vanilla until well
combined.
3.Add eggs to the mixture and process until
combined.
4.Add the flour and milk and continue to
process until just combined. Do not over
process.
5.Remove the universal 's' blade and spoon
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 40-50
minutes or until cooked, when tested with
a wooden skewer.
6.Allow the cake to cool slightly and remove
from baking pan.
28
Ganache
300g rich, dark chocolate
200ml cream
1.Using the processing bowl fitted with the
universal 's' blade, process the chocolate
until roughly chopped.
2.Remove the universal 's' blade and place
chocolate into a clean, dry, heatproof glass
bowl.
3.Heat the cream in a small saucepan and
bring to the boil.
4.Pour the cream into the glass bowl over
the chocolate and stir until the mixture is
smooth and glossy.
5.Allow mixture to almost set in refrigerator.
Then spread over cake with a spatula and
place in fridge to finish setting.
Sticky Date Pudding
200g coarsely chopped dried dates
1 teaspoon bicarbonate soda
1¼ cups boiling water
60ml olive oil
1 cup firmly packed brown sugar
1 cup self raising flour
¼ teaspoon mixed spice
2 eggs
Butterscotch sauce
160g butter
2 / cup firmly packed brown sugar
3
1 cup (250ml) thickened cream
1.Preheat oven to 180°c. Grease and line a
20cm cake pan with baking paper.
2.Using the processing bowl fitted with the
universal 's' blade, place dates, soda and
water into the food processor. Place the