Sunbeam JE7800 Instruction Booklet page 20

Recipes (continued)
Chocolate Ginger Beetroot Cake
Serves: 10-12
2 cups self raising flour
¾ cup dark cocoa
2 teaspoons ground cinnamon
1 cup beetroot pulp
2 teaspoons ginger pulp
300g butter, room temperature
2 cups caster sugar
2 teaspoons vanilla extract
5 eggs
⁄
³ cup milk
²
For the chocolate icing:
250g unsalted butter, softened to room
temperature
1 cup icing sugar
100g dark chocolate, melted
1.Preheat the oven to 170°C. Grease and
line the base and sides of a 28cm spring
form pan with baking paper.
2.Sift the flour, cocoa and cinnamon
together. Fold through the beetroot and
ginger.
3.Cream the butter, sugar and vanilla for 5
minutes, or until light and fluffy, regularly
scrape down the sides of the bowl with a
spatula.
4. Add the eggs one at a time, beating
thoroughly in between each egg.
5.Fold the flour and beetroot mixture into the
egg mixture alternatively with the milk until
well combined.
6.Pour into prepared cake pan. Bake for 50
to 55 minutes or until cake is firm to the
touch and slightly pulling away from the
sides of the pan. Cool completely before
icing.
7. For the icing, beat butter until pale and
fluffy; slowly add icing mixture whilst still
beating. Fold through melted chocolate
until well blended. Spread evenly over
cake.
Apple Cake
Serves: 8-10
2 ¾ cups plain flour
1 tablespoon baking powder
1 tablespoon ground cinnamon
2 eggs
2 cups apple pulp
2 cups caster sugar
1 cup vegetable oil
1 cup walnuts, chopped
¼ cup orange juice
3 teaspoons vanilla essence
1.Preheat oven to 180°C. Grease and line a
23cm cake pan with baking paper.
2.Sift flour, baking powder and cinnamon
into a large bowl.
3.In a separate bowl combine remaining
ingredients
4. Pour wet ingredients into flour and fold
until just combined. Pour into prepared
pan. Bake for 60 to 75 minutes or until
cooked when tested. Remove from pan and
allow to cool on a wire rack.
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