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26
Sweets and Desserts continued
Basic Butter Cake
Serves: 8-10
185g butter, room temperature
1 cup caster sugar
½ teaspoon vanilla essence
3 eggs
2 cups self-raising flour
¼ cup milk
1. Preheat oven to 180°C. Grease and line a
23cm cake pan.
2. Using the processing bowl fitted with the
universal ‘s’ blade, process butter, sugar
and vanilla until well combined. Scraping
down the sides of the bowl if necessary.
3. Add eggs to the mixture and process until
combined. Add the flour and milk and
continue to process until just combined.
4. Pour mixture into a prepared cake pan.
Bake for 40-50 minutes or until cooked.
5. Allow to cool in the pan before turning onto
a wire rack.
Super Moist Chocolate Cake
Serves: 8-10
200g dark chocolate
175g butter, room temperature
²⁄
³
cup brown sugar
100g blanched almonds
½ cup cocoa powder
4 eggs
1 cup self raising flour
100g milk chocolate chips
1. Preheat oven to 160°C. Grease and line a
22cm cake pan with baking paper.
2. Using the processing bowl fitted with the
universal ‘s’ blade process dark chocolate,
butter, sugar, almonds and cocoa until
smooth.
3. Add eggs one at a time, making sure to mix
well after each addition. Add remaining
ingredients and process until smooth.
4. Pour mixture into the prepared pan and
bake for 45-45 minutes or until cooked.
Allow to cool in pan for 10 minutes before
turning out onto a wire rack.
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