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8
VERY MOIST CHOCOLATE CAKE beater
• 50g butter, softened
• 30g golden syrup
• 50ml milk
• 2 eggs, beaten
• 125g caster sugar
• 100g cooking chocolate, melted
• 10ml vanilla extract
• 100ml boiling water
• 35g cocoa powder
• 125g self raising our
• 30ml light vegetable oil (sunower, etc.)
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few
seconds at 1, add half the egg, then half the our, gradually increasing the speed to 3, add the
remaining egg and our, mix till smooth, add the other ingredients and mix till smooth. Put in a
dish, cover with foil and steam for 1 hour, or till a skewer pushed into the cake comes out clean.
FARMHOUSE FRUIT CAKE beater
• 150g butter
• 150g caster sugar
• 75g glacé cherries, chopped
• 75g each of sultanas and raisins
• 25g mixed peel
• 300g self raising our
• Pinch salt
• 5g mixed spice
• 45ml milk
• 3 eggs
Grease a 20cm (8”) cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4.
Put the butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add
the eggs and milk and beat for a few seconds. Gradually add the our, beating till well mixed.
Bake in the cake tin for about 1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
SPONGE MIXTURE (BASIC RECIPE) beater
• 500g plain our
• 250g soft butter or margarine
• 250g sugar
• 2 drops vanilla essence
• 4 eggs
• 15g baking powder
• 125ml milk
• pinch of salt
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put
everything into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till
combined. Pour the mixture into the cake tin, and bake in the centre of the oven for 50-60
minutes, till a skewer pushed into the cake comes out clean. Cool on a wire tray. Vary the basic
recipe by adding 100g raisins, chopped nuts, or grated chocolate.
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