Panasonic SD-2511 Operating Instructions And Recipes page 46

Cake Recipes
Hazelnut and Honey Loaf
Menu '18' (1hr)
Butter
Dark Brown Sugar
Honey
Eggs, medium
Hazelnuts, finely chopped
Self Raising Flour
Milk
Topping (chocolate & hazelnut spread)
Topping (cream cheese)
1
Cream the butter, sugar and honey together until soft and
fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with the milk.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
9
Beat the chocolate spread and cream cheese together and
spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake
Menu '18' (1hr)
Butter
Light Muscovado Sugar
Eggs, medium
Pecan Nuts, finely chopped
Self Raising Flour
Baking Powder
Strong Fresh Coffee
Optional Icing
Mascarpone Cheese
Icing Sugar
Strong Fresh Coffee
1
Cream the butter and sugar together until soft and fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts.
3
Fold in the flour and baking powder, and mix to a soft
consistency with the coffee.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
46
SD-2511_UK.indd 46
175 g (6 oz)
50 g (2 oz)
50 g (2 oz)
3
100 g (4 oz)
225 g (8 oz)
60 mL (4 tbsp)
100 g (4 oz)
50 g (2 oz)
225 g (8 oz)
100 g (4 oz)
3
75 g (3 oz)
225 g (8 oz)
1 tsp
2-3 tbsp
150 g (5 oz)
100 g (4 oz)
1 tbsp
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar together with
the coffee and spread on the top of the cooled loaf.
Cherry & Marzipan Cake
Menu '18' (1hr)
Golden Caster Sugar
Butter
Eggs, medium
Self Raising Flour
Glace Cherries, chopped
Marzipan, grated
Milk
Toasted, Flaked Almonds
1
Cream the butter and sugar together until soft then beat in
the eggs, one at a time.
2
Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Carefully sprinkle the toasted almonds on top of the mixture.
6
Select menu 18 and enter 1hr on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 mins before removing from
the bread pan and allowing to cool.
50 g (2 oz)
175 g (6 oz)
3
225 g (8 oz)
100 g (4 oz)
75 g (3 oz)
60 mL (4 tbsp)
15 g ( ⁄ oz)
1
2
2015/01/09 15:29:35