MAGIMIX Mini Plus Instructions For Use Manual page 23

Yoghurt Cake
Pre-heat the oven to 180°C / 355°F (gas mark 4).
In the main bowl, fitted with the main blade and the
m
Preparation: 5 min.
Blender
Cooking: 20 min.
and sugar (use the empty yoghurt pot to measure out the
Equipment:
dry ingredients). Blend for one minute.
sandwich* tin
Add the flour, baking powder, orange juice and salt.
Ingredients
Blend for a further minute.
(for 1 cake)
Butter a sandwich tin*. Tip in the cake mix, smooth the
For the cake
surface with the spatula and bake in the oven for 20
• 1 pot (5 fl oz) yoghurt
minutes.
• 1 pot caster sugar
Leave to cool before serving.
• 3 pots plain flour
• 30g (11/2 oz) softened
For the icing
butter
In the mini bowl fitted with the mini blade, add the sugar
• 2 eggs
and egg white.
• 1 tsp baking powder
• 1 tsp orange juice
Turn 40 seconds.
• 1 pinch of salt
Spread frosting on cooled cake.
For the icing
• Sugar
• Egg white
Walnut cake
Preheat your oven to 170°C / 340°F (gas mark 3). Cut the
butter into small dice.
Preparation: 15
Chop the walnuts in the main bowl fitted with the metal blade
min Baking: 30 min
for 30 seconds. Add the sugar, flour, eggs, salt, rum and
Equipment: cake tin
butter. Blend for 2 minutes.
While the machine is still running, add the baking powder
Ingredients
via the feed tube. Blend for a further 10 seconds.
(for 1 cake)
Pour the mixture into a well-buttered tin.
• 150g shelled walnuts
Bake for about 30 minutes. To check that the cake is
• 120g caster sugar
cooked, insert the tip of a knife. It should come out clean.
• 100g softened butter
Allow to cool in the oven with the door ajar.
• 40g plain flour
• 1 tbsp rum
• 3 eggs
• 1 level tbsp baking
powder
• 1 pinch salt
40
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ix attachment, place the butter, eggs, yoghurt
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Fresh Fig Tart
Preparation: 10 min.
Cooking: 20 min.
Pre-heat the oven to 200°C / 390°F (gas mark 6).
Equipment: (saucepan),
Butter the tin and line it with the puff pastry. Prick the base
tart ring or quiche tin,
with a fork. Cover it with a circle of greaseproof paper and
greaseproof or silicone
paper
weigh this down with baking beans to keep the pastry flat.
Bake in the oven for 15 minutes.
Ingredients
Meanwhile, simmer 4 of the figs in a saucepan with the
(serves 4-5)
sugar and water over a low heat until the liquid becomes
• 1 pkt ready made puff
very syrupy. Pour into the main bowl and blend for one
pastry
minute.
• 800g (13/4 lb) fresh
figs
Cut the remaining figs into 4 to 6 pieces, depending on
• 100g (31/2 oz) sugar
their size, and arrange them in the baked tart shell. Cover
• 125ml of water
with the fig «jam» and return to the oven for 5 minutes.
Victoria Sponge Cake
This cake is made quickly and easily with the all-in-one
method.
Preparation: 10 min.
Fit the main blade and place the butter, sugar, flour and
Cooking: 30 min.
baking powder in the main bowl. Break in the eggs and
Equipment: cake tin
process for 10-15 seconds, or until the cake is mixed. You
may find it helps if you stop once to scrape* down the
Ingredients
sides of the main bowl.
(serves 4)
Turn into two bottom lined and greased 7-inch (18cm)
• 125g (4 oz) butter or
sandwich tins*. Spread evenly and bake in a moderate
margarine softened
• 1 tsp baking powder
oven 175°C / 350°F (gas mark 4) for 20-25 minutes or
• 4 tbsp strawberry jam
until risen, golden brown and firm to the touch. Cool on a
• 125g (4 oz) caster
wire rack.
sugar
• 125g (4 oz) self-raising Sandwich the cold cakes together with the jam and sift a
flour
little icing sugar over the top. For a special occasion fill the
• 2 large eggs
cake with whipped cream and strawberries.
• Icing sugar to dust
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