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44
Cake Recipes
[18 Bake only]
Bake cakes and teabreads.
:
Timer cannot be used
l
Use menu 18 for these recipes.
l
This menu is not suitable for
all types of cake, such as
Victoria sandwich or those
that require going into a hot
oven.
l
Always use our tablespoon and
teaspoon measure in these
recipes.
The cake is made according
to the recipe in a separate
mixing bowl and then baked
inside the bread pan.
1
Mix the ingredients in a
bowl.
2
Line the bottom and
sides of the bread pan
with baking parchment
and pour in the mixture.
• Make sure that the
kneading blade is
removed from the bread
pan before the cake
mixture is added.
• Ensure that the cake
mixture is kept inside
the baking parchment.
3
Set the Bread Maker.
(P. 26)
• The maximum baking
time is 1 hour 30 mins.
Apple and Ginger Cake
Menu ‘18’ (1hr 5min)
Butter 100 g (4 oz)
Golden Syrup 200 g (8 oz)
Self Raising Flour 300 g (11 oz)
Baking Powder 3 mL (1⁄2 tsp)
Ground Cinnamon 3 mL (1⁄2 tsp)
Ground Cloves 3 mL (1⁄2 tsp)
Medium Sized Eggs, beaten 2
Tart Dessert Apples
e.g. Granny Smiths, grated 2
Preserved Stem Ginger, drained and finely
chopped 75 g (3 oz)
Demerara Sugar 11⁄2 tbsp
1 Warm the butter and syrup until just melted.
This can be done on the hob or in the
microwave oven. (High power for 1 min).
2 Sieve the flour, baking powder and spices into
a bowl. Add the syrup mixture and the beaten
eggs.
3 Add the grated apple and the chopped ginger
and mix well.
4 Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
5 Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
6 Carefully sprinkle the Demerara sugar on top
of the mixture.
7 Select menu 18 and enter 1hr 5 mins on the
timer.
8 After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 18 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
9 Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
Banana and Walnut Loaf
Menu ‘18’ (55min)
Soft Light Brown Sugar 50 g (2 oz)
Butter 75 g (3 oz)
Egg, medium 1
Plain Flour 225 g (8 oz)
Baking Powder 2 tsp
Grated Rind 1 lemon
Lemon Juice 1 tbsp
Medium Bananas, peeled & mashed 4
Walnuts, roughly chopped 50 g (2 oz)
Walnuts, finely chopped 15 g (1⁄2 oz)
1 Cream the butter and sugar together until soft
then beat in the egg.
2 Add the sieved flour and baking powder
together with the lemon rind and juice.
3 Add the mashed bananas and the roughly
chopped walnuts and mix to a soft
consistency.
4 Remove the kneading blade from the bread
pan and line the bottom and sides with baking
parchment.
5 Place the mixture in the bread pan, being
careful to ensure that the mixture is inside the
baking parchment.
6 Carefully sprinkle the finely chopped walnuts
on top of the mixture.
7 Select menu 18 and enter 55 mins on the
timer.
8 After baking test with a skewer to see if the
cake is cooked. If the cake does require extra
time, select menu 18 again and enter a further
3–5 mins on the timer. If it is still just slightly
sticky this will cook through during the stand
period.
9 Take the bread pan out of the Bread Maker
using oven gloves. Leave to stand for
5–10 mins before removing from the bread
pan and allowing to cool.
•
Delicious spread with butter.
SD-2511_UK.indd 44 2015/01/09 15:29:35
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