Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions page 22

RECIPES
GLAzED CItRUS PoPPy
SEED CAKE
Serves 16
InGREDIEntS
2 ⁄ cup (165ml) milk
3
½ cup poppy seeds
2 sticks (226g) butter, softened
1 ½ cups (295g) bakers sugar
1 ½ tablespoons finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 large eggs
2 cups (250g) self rising flour
Glaze
2 teaspoons orange rind
½ cup (120ml) orange juice
½ cup (120ml) lemon juice
1 cup (200g) bakers sugar
MEthoD
1. Preheat oven to 350° F (180°C) no fan
325° F (160°C) with fan. Grease and line
and 9" cake pan.
2. Combine milk and poppy seeds in a
small bowl and soak for 10 minutes.
3. Assemble mixer using the whisk the
scraper beater. Combine cream butter,
sugar, rind and vanilla and turn the
mixer to CREAM/BEAT setting and mix
until light and fluffy.
4. Add eggs one at a time, beating well
between each addition.
5. Reduce to LIGHT MIX and add flour
and poppy seed mixture in two batches;
mix until just combined.
6. Spread mixture into prepared pan
and cook in oven for about 1 hour and
20 minutes or until cooked when tested
with a skewer.
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7. Meanwhile combine the rind, juices and
sugar in a small saucepan. Stir over a
low heat until the sugar has dissolved;
bring to a boil, simmer for 2 minutes.
8. Turn cake out on to a wire rack with a
baking tray underneath. Using a
wooden skewer, poke several holes into
the cake then pour the hot syrup over
the hot cake.
RECIPES
oRAnGE SoUR CREAM CAKE
Serves 8
InGREDIEntS
1 navel orange, rind finely grated, juiced
1stick plus 2 tablespoons (150g) butter, softened
2/3 cup (150g) bakers sugar
2 tablespoons orange marmalade
3 large eggs
2/3 cup (160g) light sour cream
1 ½ cups (185g) self-raising flour
¼ cup (35g) all purpose flour
Icing
1 cup (100g) powdered sugar
Reserved orange juice
Whipped Cream, to serve
MEthoD
1. Preheat the oven to 350°F (180°C) fan
forced. Grease base and sides of 8 inch
(20cm) (base) round cake tin. Line the
base with parchment paper.
2. Assemble Mixer using scraper beater.
Combine orange rind, butter, bakers
sugar and orange marmalade in the
mixer bowl and beat on LIGHT MIX
for 1 minute then increase speed to
CREAM/BEAT and beat for 2 minutes
until pale and creamy.
3. With the mixer on LIGHT MIX setting
add the eggs 1 at a time then add the
sour cream and beat 20 seconds. Sift the
flours together into the bowl and mix
on FOLD/KNEAD setting for 30–45
seconds until batter is smooth.
4. Spoon into the tin and smooth the
top. Bake for 50–55 minutes or until
a wooden skewer inserted into center
comes out clean. Stand the cake in the
tin for 15 minutes then turn onto a wire
rack to cool.
5. For the icing; combine the icing sugar
and orange juice in a small saucepan
over medium heat. Stir until smooth and
runny. Pour the icing over the cake allow
to set then top with glazed orange slices
if desired.
6. Glazed orange slices; combine ¾ cup
granulated sugar and ½ cup (120ml)
water in a small saucepan over medium
heat, stir until sugar dissolves. Trim the
edges off 1 navel orange halve and slice
into thin pieces. Add the orange slices
to the saucepan and simmer gently over
medium-low heat for 10 minutes until
the orange rind is tender. Leave to cool
in the syrup, then drain and set aside on
a wire rack for 1 hour to dry.
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