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36
Pound cake
200 g plain flour – 1 sachet of baking powder – 200 g pieces of softened butter – 200 g caster sugar –
4 whole eggs – ½ sachet or 1½ tsp baking powder – 1 pinch of salt
In the food processor bowl equipped with the multi-purpose blade, add all of the ingredients. Operate
at speed 2 for 2 ½ min. Preheat the oven to French Electric oven Th.6 (180°). Place the preparation in a
cake tin, then cook for about 1 hour.
Spice cake
200 g plain flour – 100 g pieces of softened butter – 100 g caster sugar – 4 eggs – 60 ml milk – 1 teaspoon
of liquid honey – 1 packet baking powder – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger –
1 teaspoon grated nutmeg – 1 grated orange rind – 1 pinch of pepper.
In the food processor bowl equipped with the multi-purpose blade, add all of the ingredients. Select speed
2 and operate for 2 mins. Place in a buttered and floured baking tin, and cook for about 50 min at French
Electric oven Th 6 (180°C).
Serve warm or cold with stewed fruit or marmalade.
Moist chocolate cake
5 eggs, 200 g caster sugar, 3 tablespoons plain flour, 200 g melted butter, 200 g chocolate, 3 level teaspoon
baking powder, 100 ml milk.
Melt the chocolate in a bain-marie, or in a bowl over a pan of simmering water, with 2 tablespoons of
water. Add the butter and stir until the mixture is thoroughly mixed.
In the food processor bowl equipped with the multi-purpose blade, add the sugar and the eggs and
operate at speed 2 for 45 secs so that the mixture becomes frothy. Without stopping the food processor,
through the funnel in the lid, add the melted chocolate, flour, baking powder and milk. Operate for 15 secs.
Pour into a buttered tin and cook for around 1 hour, at French electric oven Th5/6 (160°C).
Chantilly Cream
200 ml of very cold, fresh liquid UHT cream, 30 g icing sugar.
The bowl must be very cold, place it in the refrigerator for a few minutes.
In the bowl equipped with the emulsifying disk, add the fresh cream and the icing sugar. Select speed 2 and
operate for 40 secs.
Mayonnaise
1 egg yolk, 1 tablespoon of mustard, 1 tablespoon of vinegar, ¼ litre of oil, salt, pepper.
In the bowl equipped with the emulsifying disk, add all the ingredients except the oil. Select speed 2,
operate for 5 secs, then stop the food processor, pour the oil in very slowly through the lid funnel. When
the mayonnaise is stiff, it becomes pale in colour.
Attention: to make good mayonnaise, the ingredients must be at room temperature.
Note: keep in the refrigerator and eat within 24 hours.
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