Breville Scraper Mixer Pro User Manual download pdf (Page 23)

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RECIPESRECIPES

BANANA CAKE WITH

LEMON ICING

Serves 10

INGREDIENTS

1 ¾ sticks (200g) butter, room temperature

1 ½ cups (295g)bakers sugar

2 large eggs

1 ½ cups (approx 3 large) very ripe mashed

bananas

½ cup (125ml) buttermilk

1 teaspoon vanilla extract

2 ¼ cups (280g) self rising ﬂour

1 teaspoon ground cinnamon

METHOD

1. Preheat oven to 350°F (180°C).

Grease and line base and sides of a

9inch (23cm) round cake pan with

baking paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for about 1 minute or

until well combined. Add eggs, one

at a time, beating well between each

addition. Add bananas and vanilla and

mix well.

3. Reduce speed to FOLD/KNEAD setting;

add half the buttermilk. Beat in half the

sifted ﬂour and cinnamon, then repeat

with remaining milk and ﬂour mixtures;

mix until just combined.

4. Spoon mixture into prepared pan and

bake for about 60 minutes or until a

wooden skewer inserted into centre

comes out clean.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

6. Serve with lemon icing

NANNA’S CARROT CAKE

Serves 10

INGREDIENTS

2 sticks (226g) butter, softened

1 ½ cups (295g)bakers sugar

3 large eggs

2 cups (250g) self-raising ﬂour

2 teaspoons ground cinnamon

1 teaspoon baking soda

¾ cup (175ml) buttermilk

1 cup desiccated coconut (shredded coconut

lightly toasted and crushed)

2 cups (approx 3 carrots) ﬁnely grated carrot

1 x 15.5 oz can crushed canned pineapple in juice,

well drained

1 cup chopped walnuts

Cream Cheese Frosting

METHOD

1. Preheat oven to 350°F. Grease and line

base and sides of 2 x 8 inch (20cm) cake

pan with parchment paper.

2. Assemble mixer using scraper beater.

Add butter and sugar to the mixer bowl.

Slowly turn mixer to CREAM/BEAT

setting and beat for about 1 minute or

until well combined.

NOTE

As this is a large quantity of butter

and sugar some may beat over the

scraper. Mixture may need to be

pushed down once.

3. Add eggs, one at a time, beating well

between each addition.

4. Reduce speed to FOLD/KNEAD setting;

add sifted ﬂour, cinnamon and baking

soda then and add half the buttermilk.

Beat in half the coconut, then repeat

with remaining buttermilk and coconut

mixtures; mix until just combined. Lastly

on same setting fold through carrot,

pineapple and walnuts until

just combined.

5. Spoon mixture into prepared pan and

bake for about 1 hour and 5 minutes

or until a wooden skewer inserted into

centre comes out clean.

6. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely.

7. Once cake is cool spread with cream

cheese frosting.

CHOCOLATE CAKE

Serves 10

INGREDIENTS

7oz (200g) good quality dark chocolate, melted

1 ¾ stick (200g) butter, softened

1 cup (200g) bakers sugar

1 teaspoon vanilla extract

2 large eggs

1 ½ cups (190g) self-rising ﬂour

¼ cup (20g) cocoa powder

1 ¼ (300ml) cups buttermilk

Serve with chocolate ganache

METHOD

1. Preheat oven to 350° F (180°C). Grease

and line base and sides of a 9” cake pan

with parchment paper.

2. Melt chocolate in a heatproof bowl over

hot water. Set aside to cool.

3. Assemble mixer using the scraper beater

attachment Combine butter, sugar and

vanilla and turn to CREAM/BEAT until

light and ﬂuffy. Add eggs one and at

time, beat until combined. Add melted

chocolate and mix until combined.

4. Reduce speed to FOLD/KNEAD

and add sifted dry ingredients and

buttermilk in two batches. Spoon

mixture into prepared pan and bake

for about 1 hour and 10 minutes or

until cooked when tested with a

wooden skewer.

5. Allow cake to cool in pan for 5 minutes

before transferring to a wire rack to

cool completely

6. Serve with chocolate ganache.

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Breville Scraper Mixer Pro User Manual Page 23

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