Breville donna hay BEM800DH Instruction Booklet page 23

C a k E S + C U p C a k E S
peach and raspberry cake
125g butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
2 eggs
1½ cups (225g) self-raising flour, sifted
2 peaches, halved and cut into thin wedges
150g fresh or frozen raspberries
2 tablespoons icing sugar
Preheat the oven to 160°C. Line a 22cm round
cake tin with a removable base with baking
paper. Place the butter, sugar and vanilla
into the bowl of the mixer and beat with
the beater attachment for 3–4 minutes or
until light and creamy Add the eggs and
beat well. Stir through the flour and spoon
the mixture into the tin. Top with the
peaches and raspberries and sprinkle with
the icing sugar. Bake for 1 hour or until the
tart is cooked when tested with a skewer.
Remove from the tin and serve warm in
wedges with vanilla ice-cream. Serves 8–10.
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marble cake
250g butter, softened
1¼ cups (275g) caster sugar
1 teaspoon vanilla extract
4 eggs
2¼ cups (340g) plain flour, sifted
2¼ teaspoons baking powder
1 cup (250ml) milk
pink food colouring
¼ cup (25g) cocoa, sifted
2 tablespoons caster sugar, extra
1 tablespoon milk, extra
1 quantity basic icing (page 51)
Preheat the oven to 160°C. Place the butter,
sugar and vanilla into the bowl of the
mixer and beat with the beater attachment
for 6–8 minutes or until light and creamy.
Gradually add the eggs and beat well. Add
the flour and baking powder over the butter
mixture and fold through with the milk.
Divide the mixture into three. Colour one
portion with pink colouring. Stir the cocoa
and extra sugar and milk through another.
Grease a 25cm fluted Bundt tin. Drop
alternate spoonfuls of pink, chocolate
and plain cake mixture into the tin. Swirl
a butter knife through the mixture to give
a marbled effect. Bake for 50–55 minutes
or until cooked when tested with a skewer.
Cool on a wire rack. Spread with basic icing.
Serves 8–10.
C a k E S + C U p C a k E S
sour cream pound cake
250g butter, softened
1½ cups (330g) caster sugar
1 teaspoon vanilla extract
6 eggs
1 cup (240g) sour cream
3 cups (450g) plain flour, sifted
1½ teaspoons baking powder
Preheat the oven to 160°C. Place the butter,
sugar and vanilla into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy.
Gradually add the eggs and sour cream and
beat well. Add the flour and baking powder
and stir to combine. Spoon into a 23cm
square cake tin lined with non-stick baking
paper and bake for 1 hour or until cooked
when tested with a skewer. Serves 8–10.
double chocolate cupcakes
125g butter, softened
¾ cup (165g) caster sugar
2 eggs
1¼ cups (190g) plain flour, sifted
1 teaspoon baking powder
2 tablespoons cocoa, sifted
½ cup (125ml) milk
100g dark chocolate, melted
1 quantity chocolate fudge icing (page 51)
Preheat the oven to 160°C. Place the butter
and sugar into the bowl of the mixer
and beat with the beater attachment for
3–4 minutes or until light and creamy.
Gradually add eggs and beat well. Add the
flour, baking powder and cocoa and beat
until combined. Fold through the milk
and chocolate and spoon the mixture
into 12 x ½ cup (125ml) capacity muffin
tins lined with paper patty cases. Bake for
20–25 minutes or until cooked when tested
with a skewer. Cool on wire racks. Spread
or pipe the chocolate fudge icing over the
cupcakes and refrigerate until serving.
Makes 12.
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