Loading ...
Loading ...
Loading ...
50
RECIPES
CAKES
CITRUS POPPY SEED CAKE
INGREDIENTS
125g butter, melted
80ml (
1
⁄3 cup) milk
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 tablespoon finely grated orange rind
2 teaspoons finely grated lemon rind
180g (
2
⁄3 cup) caster sugar
150g (1 cup) self-raising flour
2 tablespoons poppy seeds
Glaze
1 teaspoon finely grated orange rind
1 teaspoon finely grated lemon rind
60ml (¼ cup) orange juice
1 tablespoon lemon juice
55g (¼ cup) caster sugar
METHOD
1. Combine ingredients in the cake pan in
the order listed. Wipe any spills around
the pan.
2. Place the cake pan into the bread maker
and close the lid.
3. Press MENU to choose
CAKE SETTING(13).
4. Press START | CANCEL to commence
cycle.
5. When the beeper alerts you that the fruit
and nut dispenser has dispensed open
lid – DO NOT turn bread maker off or
pause; use a plastic spatula and carefully
scrape down sides of tin, mix in the
same direction as the blade turning until
ingredients are combined from the side
of the pan, replace lid and continue
with cycle.
6. When cake has finished allow to cool for
5 minutes before turning out onto a wire
rack. Ensure paddle is not left in cake.
7. Combine glaze ingredients into a small
saucepan and stir over a low heat until
sugar has dissolved. Increase heat and
allow to simmer for 3-4 minutes.
8. Using a skewer poke several holes over
cake. Pour hot syrup over hot cake.
Serve with double cream
Loading ...
Loading ...
Loading ...