Manual Kenwood MX317 Patissier (page 19 of 27) (English)

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recipes

carrot cake

makes 24

10ml (2tsp) baking powder 3 eggs

10ml (2tsp) bicarbonate of soda 250g (9oz) crushed pineapple

2.5ml (

⁄2tsp) salt with juice

10ml (2tsp) ground cinnamon 175g (6oz) chopped toasted

5ml (1tsp) ground nutmeg pecans or walnuts

2.5ml (

⁄2tsp) ground cloves 50g (2oz) desiccated coconut

60ml (4tbsp) vegetable oil 250g (9oz) grated carrots

225g (8oz) caster sugar 175g (6oz) raisins

65g (2

⁄2oz) light soft brown sugar 500g (1lb2oz) plain flour

10ml (2tsp) vanilla essence

1 Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift

the flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a

bowl and set aside.

2 Using the beater on speed 2-3, beat together the oil, sugar, brown sugar, vanilla, and eggs,

until smooth. Reduce speed to 1 and add pineapple, walnuts, coconut, carrots and raisins

until well mixed.

3 Gradually beat in the flour mixture on speed 1, until will combined. Pour mixture into the tin

and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on

its own or with butter.

royal icing

six egg whites

1500gms (50oz) of icing sugar

1 Add the six egg whites to the bowl

2 Fit the beater, on speed 1 gradually add the icing sugar over a period of approx. 2 to 3

minutes increasing the speed to 6 as the ingredients combine.

3 As soon as the ingredients have combined continue to run for a further 45seconds.

4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes

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Kenwood MX317 Patissier Manual

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