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23
Recipes continued
BAKE FUNCTION
Easy Carrot Cake
4 eggs
1½ cups caster sugar
¾ cup vegetable oil
½ cup buttermilk
2 teaspoons vanilla essence
2 cups grated carrots
2 cups plain flour, sifted
1 cup crushed pineapple, drained
1 cup walnuts, roughly chopped
½ cup shredded coconut
½ cup raisins
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon mixed spice
½ teaspoon nutmeg
1. Select the PREHEAT function. Place wire
rack on the middle shelf. Line a 20cm
round cake pan with baking paper.
2. In a large bowl whisk together eggs, sugar,
oil, buttermilk and vanilla.
3. Add remaining ingredients to the bowl and
stir until well combined. Pour the mixture
into the prepared pan and place in oven.
4. Select the BAKE function, adjust the TIME
to 40 minutes and press START. Test
for doneness by inserting a skewer and it
comes out clean from the centre of the
cake. Allow cake to cool in pan for 10
minutes before turning out onto a wire rack
to cool completely.
TIP: This cake is great with cream cheese
icing.
White Chocolate Raspberry Muffins
Makes: 12
2 cups plain flour
1½ teaspoons baking powder
1 cup caster sugar
2 eggs
1 cup milk
100g butter, melted
150g frozen raspberries
100g white chocolate, roughly chopped
1. Select the PREHEAT function. Place wire
rack in the middle shelf. Place wire rack on
the bottom shelf. Line a muffin tray with
muffin cases.
2. Sift flour and baking powder into a large
bowl. Add sugar.
3. Combine eggs, milk and butter in a
separate bowl. Pour the liquid ingredients
into the dry ingredients and stir until just
combined. Fold through the raspberries and
white chocolate.
4. Fill muffin cases with 2 heaped
tablespoons of mixture.
5. Select the BAKE function and press
START. Place the muffins into the oven.
Place on wire rack to cool.
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