Manual Ninja OP500EU (page 55 of 66) (English)

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Desserts

RHUBARB UPSIDE-DOWN CAKE

PREP: 15 MINUTES | COOK: 45-46 MINUTES | MAKES: 8 SERVINGS | AIR CRISP: 40 MINUTES

DIRECTIONS

1 Slice the rhubarb into lengths that will fit into

the pan, long and short lengths, 2 cm thick.

2 Select SEAR/SAUTÉ and set to MD. Select

START/STOP to begin. Allow to preheat for

5 minutes.

3 Add sugar and butter to pan, stirring until sugar

starts to dissolve. Next, add the rhubarb and

gently cook for 5-6 minutes until it releases juices

and is slightly tender. Remove pot from machine

and set aside on a cooling rack.

4 Cream the butter and sugar until pale and fluffy,

add the zest then eggs one at a time, scraping

down the sides.

5 In a separate bowl, sift flour and baking powder

together. Add ground nuts to the dry mixture.

6 Add the almond extract to creamed eggs and

butter, then the dry ingredients, alternating with

the milk. Spoon the batter over the rhubarb and

spread over evenly.

7 Place pot with batter back in machine. Close

the crisping lid and press AIR CRISP 170°C for

40 minutes.

8 Once timer is complete, test with a skewer in the

centre - it will come out clean when cooked.

9 Remove pot and place on cooling rack. Cool for

15 minutes. Place a plate over the cake and turn

out. Slice and serve with yogurt.

INGREDIENTS

FOR THE TOPPING

500g rhubarb, trimmed to 2cm lengths

125g caster sugar

50g unsalted butter

Pinch of salt

FOR THE CAKE

150g unsalted butter, softened

150g caster sugar

2 eggs

Zest of 1 lemon

100g plain flour

teaspoons baking powder

100g ground almonds

1 teaspoon almond extract

120ml milk

TO SERVE

Full-fat Greek yogurt

HOMEMADE VANILLA YOGURT

PREP: 5 MINUTES | INCUBATE: 8 HOURS | CHILL: 8-12 HOURS | MAKES: 8 SERVINGS

DIRECTIONS

1 Pour the milk into the pot. Assemble the

pressure lid, making sure the pressure release

valve is in the VENT position.

2 Select Yogurt and set time to 8 hours. Select

START/STOP to begin.

3 After the milk has boiled and the display reads

Add & Stir, remove pressure lid. Add in plain

yogurt and whisk until fully incorporated.

4 Assemble the pressure lid back onto the pot,

making sure the pressure release valve is still

in the VENT position. Hit START/STOP to

resume the process. Let incubate for 8 hours.

5 After timer is complete (8 hours later),

transfer your yogurt to a glass container or

bowl and chill for a minimum of 8 hours in

the refrigerator.

6 Add the vanilla and honey (if using) to the

yogurt and stir until well combined. Cover and

place the glass bowl back in the refrigerator

or divide the yogurt among airtight glass jars.

Refrigerate leftovers for up to 2 weeks.

INGREDIENTS

2 litres whole milk

3 tablespoon plain yogurt with active live cultures

tablespoon vanilla extract

60ml honey (optional)

TIP If you prefer a thicker, Greek yogurt style, strain

the yogurt through a cheesecloth overnight in

the fridge (be sure to place over large mixing

bowl while draining).

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Ninja OP500EU Manual

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