Breville donna hay BEM800DH Instruction Booklet page 25

C a k E S + C U p C a k E S
carrot cake
1¼ cups (265g) brown sugar
¾ cup (185ml) vegetable oil
3 eggs
1½ cups (225g) plain flour, sifted
1½ teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
2½ cups grated carrot (about 4 carrots)
½ cup (60g) chopped pecan nuts
½ cup (80g) sultanas
1 quantity cream cheese frosting (page 51)
Preheat the oven to 180°C. Place the sugar
and oil 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, baking
powder, bicarbonate of soda, cinnamon and
ginger. Add the carrot, pecans and sultanas
and mix until just combined. Pour the
mixture into a greased 22cm round cake tin
lined with non-stick baking paper and bake
for 55–60 minutes or until cooked when
tested with a skewer. Serve the cake warm
or cool completely and spread with cream
cheese frosting. Serves 8.
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classic baked cheesecake
110g plain sweet biscuits, crushed
²⁄ ³ cup (80g) almond meal
60g butter, melted
filling
1½ tablespoons cornflour
1½ tablespoons water
330g cream cheese, softened
460g ricotta
4 eggs
1¹⁄ ³ cups (300g) white sugar
1 tablespoon finely grated lemon rind
¼ cup (60ml) lemon juice
To make the base, process the biscuits in a
food processor until finely crushed. Add the
almond meal and butter and process until
combined. Grease a 20cm springform tin and
line the base with non-stick baking paper.
Press the biscuit mixture over the base and
refrigerate. Preheat the oven to 150°C. To
make the filling, mix the cornflour with the
water to make a smooth paste. Place the
cream cheese into the bowl of the mixer
and beat with the beater attachment for
6–8 minutes or until light and creamy. Add
the cornflour mixture, ricotta, eggs, sugar,
lemon rind and lemon juice and beat until
smooth. Pour the cream cheese mixture over
the base and bake for 1 hour 10 minutes or
until set. Refrigerate until cold. Serves 8.
C a k E S + C U p C a k E S
red velvet cupcakes
125g butter, softened
¾ cup (165g) caster sugar
1 teaspoon vanilla extract
2 eggs
1¼ cups (185g) plain flour, sifted
1 teaspoon baking powder, sifted
¼ cup (25g) cocoa, sifted
½ cup (125ml) buttermilk
2 teaspoons red food colouring
12 fondant buttons, to decorate
1 quantity cream cheese frosting (page 51)
Preheat oven to 160ºC. 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, baking powder, cocoa, buttermilk
and food colouring and beat until just
combined. Spoon into 12 x ½ cup-capacity
(125ml) muffin tins lined with cupcake
papers. Bake for 18–20 minutes or until
cooked when tested with a skewer. Cool
on wire racks. Spread frosting onto the
cupcakes with a palette knife and top each
with a fondant button to decorate. Makes 12.
coconut cake with lemon syrup
125g butter, softened
2 teaspoons finely grated lemon rind
1 cup (220g) caster sugar
4 eggs
2 cups (160g) desiccated coconut
1 cup (150g) plain flour, sifted
1 teaspoon baking powder, sifted
lemon syrup
1 cup (220g) white sugar
¼ cup (60ml) lemon juice
¾ cup (185ml) water
½ cup lemon zest
Preheat the oven to 160°C. Place the butter,
lemon rind and sugar into the bowl of the
mixer and beat with the beater attachment
for 6–8 minutes or until light and creamy.
Gradually add eggs and beat well. Fold
through the coconut, flour and baking
powder. Pour the mixture into a 20cm round
cake tin lined with non-stick baking paper
and bake for 45 minutes or until cooked
when tested with a skewer. To make the
lemon syrup, place the sugar, lemon juice,
water and lemon rind in a saucepan over
low heat and stir until the sugar is dissolved.
Allow to boil for 7 minutes or until syrupy.
Pour half of the hot syrup over the hot cake
in the tin. Remove the cake from the tin,
slice and serve with the remaining syrup
and thick cream. Serves 8–10.
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