Sunbeam Mixmaster Classic MX8500 Instruction Booklet page 28

Recipes continued
Upside Down Pineapple Cake
170g butter, softened
¾ cup caster sugar
2 eggs
1 ¼ cups self-raising flour
1 teaspoon baking powder
Topping
120g butter, cubed
¾ cup firmly packed brown sugar
1 teaspoon vanilla essence
6 pineapple rings
6 maraschino cherries
1.Preheat oven to moderate (180
fan-forced). Grease and line a round 23cm
cake pan with baking paper.
2.To make TOPPING, melt butter, brown
sugar and vanilla in small saucepan. Add
pineapple slices, simmer for 3-4 minutes.
Arrange pineapple in base of pan and place
a cherry in middle of each pineapple. Pour
over ¼ cup of remaining liquid.
3.Place butter and sugar in the large bowl.
Mix on medium speed (4-6) until smooth
and creamy. Add eggs one at a time
beating well after each addition.
4.Sift in flour and baking powder. On low
speed (1-3) mix until just combined. Pour
batter over pineapple in pan and bake for
40 minutes.
5.Allow to cool in pan for half an hour,
before turning onto a wire rack to cool.
26
Rosemary Olive Focaccia Bread
2 teaspoons dried yeast (7g)
275mls lukewarm water
½ teaspoon caster sugar
3 cups plain flour, sifted
1 teaspoon salt
1 ⁄ cup olive oil
3
2 sprigs rosemary
½ cup black olives, pitted, chopped
1.Preheat oven to hot (220
fan-forced). Grease baking tray.
2.Mix yeast, half of the water and sugar in
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small jug and allow to stand in warm place
C/160 C
until frothy.
3.Place flour, salt, half oil and yeast mixture
in large bowl. Using the dough hook,
mix on low speed (1-3) allow the dough
to form a ball while slowly adding the
remaining water. Continue kneading dough
for a further 5 minutes. Place in greased
bowl, cover and stand in warm place until
doubled in size, about 1 hour.
4.Knead dough to knock out air, and shape
into two loaves. Press fingers into dough to
form indents. Sprinkle with salt, rosemary,
olives and remaining oil. Bake for 20-30
minutes or until cooked and golden. Cool
on wire rack.
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C/200 C