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1514
Coconut Marshmallows
Makes: approximately 16 pieces
1 cup cold water
⅓ cup powdered gelatine
4 cups caster sugar
2 cups water
2 teaspoons lemon juice
2 cups shredded coconut, lightly toasted
1. Combine cold water and gelatine. Set
aside.
2. Combine sugar and water in a medium
saucepan over medium heat. Stir
constantly until all sugar has dissolved.
Bring to the boil. Add gelatine and
simmer uncovered for 20 minutes. Cool
to room temperature.
3. Transfer sugar mixture to the Stainless
Steel Mixing Bowl. Add lemon juice.
Using the whisk beat on low speed
gradually increasing to very high speed
over 15 minutes. Mixture should be very
thick and hold its shape.
4. Rinse a 20cm x 30cm lamington pan
with cold water, do not dry. Spread
marshmallow mixture into pan. Sprinkle
with enough coconut to cover the surface.
Set aside to cool at room temperature for
3 hours or until set. Cut marshmallow
into squares. Toss in coconut before
serving.
Apple Tea Cake
Serves: 8-10
125g butter, room temperature
½ cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ cups plain flour
⅓ cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon ground cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to 160°C. Grease and line a
22cm spring form cake pan 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. Add eggs, making
sure to beat well after each addition.
3. Reduce to low speed and add flour and
milk, mixing until combined. Pour into
prepared pan.
4. Arrange apples over cake batter. Sprinkle
with raw sugar and cinnamon. Bake for
50 minutes. Remove from oven, brush
with warm jam and bake for a further
10 minutes or until cooked when tested.
Remove from pan. Place on wire rack to
cool.
Recipes
Pear and Chocolate Cake
Serves: 8-10
150g butter, chopped
150g dark chocolate, chopped 5 eggs,
separated
1 cup caster sugar
⅓ cup crème fraiche
½ cup almond meal
¾ cup cocoa powder
400g can pears in syrup, drained, rinsed
1. Preheat oven to 180ºC. Grease and line a
22cm spring form cake pan with baking
paper.
2. Place butter and chocolate in a large
heatproof bowl over a saucepan of
simmering water. Melt butter and
chocolate until smooth.
3. Place egg whites in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg whites on high speed until
stiff peaks form. Remove from bowl. Set
aside.
4. Place egg yolks in the Stainless Steel
Mixing Bowl. Using the whisk attachment
whip egg yolks and sugar on high speed
until light and pale.
5. Reduce to low speed and slowly add
chocolate mixture and creme fraiche.
On low speed sift over almond meal and
cocoa powder, mix until just combined.
6. Fold through egg whites in three batches.
Gently pour into prepared pan. Arrange
pears over mixture. Bake for 40 minutes
or until firm and cooked when tested.
Allow to cool in pan for 10 minutes. Place
on wire rack to cool.
White Chocolate Layered Butter Cake
Serves: 8-10
185g butter, room temperature
1 ¾ cups caster sugar
1 ½ teaspoons vanilla extract
4 eggs
1 ½ cups plain flour
¾ cup self-rising flour
¾ cup milk
¾ teaspoon baking soda
1. Preheat oven to 160°C. Grease and line a
23cm cake pan with baking paper.
2. Place butter, sugar and vanilla in the
Stainless Steel Mixing Bowl. Using the
beater attachment, beat on medium
speed until light and creamy. Add eggs
one at a time, making sure to beat well
after each addition.
3. Add flours, milk and baking soda. Mix on
low speed until just combined.
4. Pour into prepared pan .Bake for about
1 ½ hours or until cooked when tested.
Stand in pan for 5 minutes. Place on wire
rack to cool.
5. When cool, split cake horizontally into 3
even sized disks. Layer and cover with
white chocolate ganache.
Recipes
MXM5000_19EM1.indd 14-15 9/2/19 3:18 PM
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