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1918
Sour Cherry Crumb Cake
Serves: 10-12
Topping:
80g butter, chopped
¾ cup plain flour
¼ cup brown sugar
¼ cup caster sugar
¼ teaspoon ground cinnamon
Cake:
160g butter, room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
¼ cup buttermilk
1 teaspoon baking powder
700g jar poached cherries, drained
1. Preheat oven to 180°C. Grease and line a
20cm square slice pan with baking paper.
2. Topping: In a large bowl combine butter,
flour, sugars and cinnamon. Rub with
fingers until a chunky crumb has formed.
Set aside.
3. Cake: Place butter, sugar and vanilla in
the Stainless Steel Mixing Bowl. Using
the beater attachment on medium speed
mix until light and creamy. Add eggs one
at a time, making sure to beat well after
each addition.
4. Reduce to low speed. Add flour,
buttermilk and baking powder. Continue
to mix on low speed until combined.
5. Pour into prepared pan. Cover with
cherries. Sprinkle topping mixture over
top of cake. Bake for 1 hour or until
cooked when tested. Place on wire rack
to cool.
Tip: Topping can be done using a food
processor.
Flourless Orange Syrup Cake
Serves: 16-20
6 small oranges
6 eggs
2 cup caster sugar
6 cups almond meal
2 teaspoon baking powder Syrup:
¾ cup caster sugar
1 cup orange juice
2 tablespoon orange zest
1. Preheat oven to 170°C. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place oranges in a medium saucepan
and cover with water. Place over medium
heat and bring to a simmer until oranges
are tender, about 30-40 minutes. Drain
and allow to cool. Roughly chop oranges,
discarding the seeds.
3. Using a food processor, process oranges
until smooth.
4. Place eggs and sugar in the Stainless
Steel Mixing Bowl. Using the whisk
attachment whip on high speed until eggs
are pale and have doubled in size.
5. Reduce to low speed, add remaining
ingredients to the bowl, and whisk until
just combined.
6. Pour into prepared pan. Bake for 1 hour
or until cooked when tested. Place on
wire rack to cool.
7. Syrup: Place sugar, juice and zest in
a medium sauce pan and bring to a
simmer. Stir constantly until sugar has
dissolved and the syrup has thickened.
Drizzle over cake. Serve.
Recipes
Lemon Melting Moments
Makes: 12 approximately
250g butter, room temperature
½ cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
½ cup custard powder
2 teaspoons lemon zest
Filling:
80g butter, room temperature
1 ¼ cups icing sugar
1 tablespoon lemon zest
2 teaspoons lemon juice
1. Preheat oven to 160°C. Grease and line 2
baking trays with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment mix on medium speed
until light and creamy.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Roll mixture into tablespoon-sized balls.
Place on prepared trays and gently press
down with a back of a fork. Bake for
15-20 minutes or until cooked. Place on
wire rack to cool.
5. Filling: Place all ingredients in the
Stainless Steel Mixing Bowl. Using the
beater attachment on high speed mix
until light and fluffy.
6. Once the cookies are fully cooled,
sandwich together with icing. Serve.
Easy Chocolate Cookies
Makes: 30 approximately
170g butter, room temperature
1 ¼ cups caster sugar
1 egg
1 ½ cups plain flour
¾ cup cocoa powder
1 ¼ teaspoons baking powder
250g dark chocolate chips
1 teaspoon salt
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed until
light and creamy. Add egg and mix until
well combined.
3. Reduce to low speed, add remaining
ingredients, mixing until well combined.
4. Stir through chocolate chips and salt.
5. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down. Bake for 12-15 minutes or until
cooked. Place on wire rack to cool.
Recipes
MXM5000_19EM1.indd 18-19 9/2/19 3:18 PM
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