Breville BEM800 Troubleshooting Guide download pdf (Page 55)

55

CELEBRATION FRUIT CAKE

750g mixed fruit

100g glace cherries, chopped

¾ cup chopped almonds or Brazil nuts

¾ cup Brandy or Whisky

200g butter, chopped

1 cup/200g dark brown sugar

3 x 60g eggs

2 tablespoons orange marmalade

2 cups (300g) plain ﬂour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

extra

1

⁄3 cup Brandy or whisky

1. Pre-heat oven to 150ºC.

2. Combine fruit, nuts and whisky in a

large bowl, cover and allow to stand 8

hours or overnight.

3. Lightly grease a deep 20cm round cake

pan and line base and sides with two

layers of baking paper. Extend side

paper 5cm above edge of pan.

4. Assemble Mixer using scraper beater.

5. Using Creaming/Beating setting, beat

butter and sugar until light and creamy,

about 3 minutes.

6. Add eggs, one at a time, beating

well after each addition, about 1 to

1½ minutes.

7. Add marmalade, mix until well

combined, about 20 to 30 seconds.

8. Sift ﬂour and spices together.

9. Using Folding/Kneading setting,

gradually add dry ingredients and fruit

mixture in two batches. Mix until well

combined, about 30 to 40 seconds.

10. Pour cake mixture into prepared pan

and bake for 3-31/2 hours or until

cooked until a skewer inserted into the

middle of the cake comes out clean.

11. Brush top of cake with extra brandy or

whisky, cover with foil, seal and allow to

cool in pan. Avoid touching top of cake

with foil.

SHORTBREAD STARS

Makes about 30

250g butter, softened

1 cup icing sugar, sifted

1¾ cups (270g) plain ﬂour

¼ cup rice ﬂour

¼ cup caster sugar, for sprinkling

1. Pre-heat oven to 150ºC.

2. Assemble Mixer using scraper beater.

3. Using Creaming/ Beating setting,

beat butter and icing sugar until light

and ﬂuffy,about 2 minutes. Sift ﬂours

together.

4. Using Folding/Kneading setting

gradually add to creamed mixture until

well combined, about 1 minute.

5. Turn mixture out onto lightly ﬂoured

board and knead lightly to form a

soft dough.

6. Roll out dough on a lightly ﬂoured

board or work surface to about 5mm

thickness. Cut into shapes using a star

shape cutter and place onto lightly

greased paper lined baking trays. Allow

3cm spaces for spreading.

7. Prick stars lightly with a fork and

sprinkle with caster sugar.

8. Bake for 20 to 30 minutes or until

pale golden.

9. Cool on baking trays.

FESTIVE FAVOURITES

BEM800_IB_Issue_0110.indd 55 10/12/09 10:00 AM

1 2 ... 50 51 52 53 54 55 56 57 58 59 60

Comments to this Manuals

No comments