Manual Kenwood MX 272 (page 10 of 183) (English, German, Dutch, Danish, French, Italian, Polish, Portuguese, Swedish, Turkish, Spanish, Spanish, Norwegian)

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gingerbread

serves 8

300g (10oz) plain flour 100g (4oz) light brown

10ml (2tsp) ground ginger muscovado sugar

5ml (1tsp) mixed spice 150ml (

⁄4 pint) milk

2.5ml (

⁄2 tsp) baking powder 2 eggs

7.5ml (1

⁄2 tsp) bicarbonate of soda 100g (4oz) drained stem ginger

100g (4oz) butter in syrup, thinly sliced

50g (2oz) treacle 30ml (2tbsp) stem ginger syrup or

150 g (5oz) golden syrup warmed golden syrup, to serve

1 Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a 18cm (7 inch) square cake

tin. Sift the flour, ground ginger, mixed spice, baking powder and bicarbonate of soda into the

bowl.

2 Place the butter, treacle, golden syrup and sugar in a small saucepan and heat gently, stirring

occasionally, until butter is melted.

3 Using the beater on speed 2, mix the melted mixture, milk, eggs and 75g (3oz) of stem ginger

into the dry ingredients until well combined. Pour into the prepared tin and sprinkle over the

remaining stem ginger.

4 Bake for 1-1

⁄4 hours, or until risen and just firm. Leave to cool in the tin for 10 minutes and

turn out onto a wire rack and allow to cool completely. Cut into 8 pieces. Serve drizzled with a

little of the stem ginger syrup or warmed golden syrup.

raspberry streuselkucken

serves 6-8

250g (9oz) self-raising flour 75g (3oz) ground almonds

5ml (1tsp) ground cinnamon 1 egg

175g (6oz) butter, softened 350g (12oz) raspberries

100g (4oz) caster sugar 5ml (1tsp) cornflour

1 Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 23 cm (9inch) round cake tin. Place

the flour, cinnamon and butter in the bowl, using the beater on speed 2 mix together until the

mixture starts to stick together.

2 Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over

mix.

3 Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the

beater mix to a dough.

4 Transfer to the prepared tin and using a metal spoon and fingers press over the base and

about 2.5cm (1 inch) up the sides of the tin.

5 Toss together the raspberries and cornflour and place in the tin.

6 Sprinkle over the reserved crumble mixture and bake for 25-30 minutes, or until golden. Leave

to cool for the 30 minutes and then remove from tin and place on a wire rack to cool.

PATISSIER MX270 SERIES & KM270 SERIES

recipes

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Kenwood MX 272 Manual

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