MAGIMIX Cook Expert Recipe Manual page 134

L A MINGTONS
: 10 min
P R E P T I M E C O O K I N G T I M E
M A K E S 1 5 L A M I N G T O N S
P R O G R A M M E S
125g unsalted butter, softened*
125g caster sugar
½ tsp vanilla essence
3 free range eggs
225g self-raising flour, sifted*
1 tsp baking powder,
to add to the flour
120ml milk
1 Preheat oven to 180 °C (170 °C fan, gas mark 4). Butter a 3 cm x 20 cm x 30 cm
baking tray. Line* the base with baking paper.
2 Place the butter, sugar and vanilla in the metal bowl. Run the PASTRY/CAKE
programme. The mixture should be pale and creamy.
3 Fit the whisk in the metal bowl. Remove the cap/stopper. Run the EXPERT programme
for 3 minutes/speed 7 (without heat). With the programme running, add the eggs
one at a time, every 30 seconds, to the butter mixture. Scrape down the bowl if
necessary. Continue whisking until the programme ends. The mixture will become
pale yellow and fall in a thick ribbon when lifted with a spoon.
4 Add the flour, baking powder and half the milk to the mixture; Run the EXPERT
programme for 2 minutes/speed 7 (without heat). After 30 seconds, scrape down
the bowl and add the remaining flour and milk; continue whisking until the
programme stops.
5 Pour the batter into the baking tray. Bake for approximately 30 minutes or until the
cake retracts when lightly pressed. Cool on a wire rack. Prepare the icing*.
6 Cut the cake into 15 even pieces. Use a fork to dip each piece in the icing* until
completely coated*; gently shake to remove excess and roll in dessicated coconut to
coat*. Place on a rack until the icing* firms.
chocolate icing*
1 Sift* icing sugar and cocoa into the metal bowl. Add the milk and butter.
2 Run the EXPERT programme for 2 minutes/speed 8/80 °C.
3 Scrape down the wall of the bowl if required and continue processing until mixture
is smooth. Empty into a deep bowl.
T I P
If icing* becomes thick during use, microwave for 10 seconds and stir.
266
: 30 min
: :
AT TA C H M E N T
350g desiccated coconut
C H O C O L AT E I C I N G * :
750g icing sugar
50g unsweetened cocoa powder
180ml milk
20g unsalted butter, softened*