Yoghurt Cake; Walnut Cake - MAGIMIX Mini Plus User Manual

Preparation: 5 min.
Cooking: 20 min.
Equipment:
sandwich* tin
Ingredients
(for 1 cake)
For the cake
• 1 pot (5 fl oz) yoghurt
• 1 pot caster sugar
• 3 pots plain flour
• 30g (11/2 oz) softened
butter
• 2 eggs
• 1 tsp baking powder
• 1 tsp orange juice
• 1 pinch of salt
For the icing
• Sugar
• Egg white
Preparation: 15 min
Baking: 30 min
Equipment: cake tin
Ingredients
(for 1 cake)
• 150g shelled walnuts
• 120g caster sugar
• 100g softened butter
• 40g plain flour
• 1 tbsp rum
• 3 eggs
• 1 level tbsp baking
powder
• 1 pinch salt
DESSERTS
40

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
Blender ix attachment, place the butter, eggs, yoghurt and
sugar (use the empty yoghurt pot to measure out the dry
ingredients). Blend for one minute.
Add the flour, baking powder, orange juice and salt.
Blend for a further minute.
Butter a sandwich tin*. Tip in the cake mix, smooth the
surface with the spatula and bake in the oven for 20 minutes.
Leave to cool before serving.
For the icing
In the mini bowl fitted with the mini blade, add the sugar
and egg white.
Turn 40 seconds.
Spread frosting on cooled cake.

Walnut cake

Preheat your oven to 170°C / 340°F (gas mark 3). Cut the
butter into small dice.
Chop the walnuts in the main bowl fitted with the metal blade
for 30 seconds. Add the sugar, flour, eggs, salt, rum and
butter. Blend for 2 minutes.
While the machine is still running, add the baking powder
via the feed tube. Blend for a further 10 seconds.
Pour the mixture into a well-buttered tin.
Bake for about 30 minutes. To check that the cake is cooked,
insert the tip of a knife. It should come out clean.
Allow to cool in the oven with the door ajar.