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Sage BEM800 - the Scraper Mixer Pro Manual

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STARTER RECIPES FROM SAGE
ORANGE SOUR CREAM CAKE
Serves 8
INGREDIENTS
1 navel orange
150g butter, softened
150g caster sugar
2 tablespoons orange marmalade
3 eggs
160g lite sour cream
185g self-raising flour
35g plain flour
160g pure icing sugar, sifted
Double cream, to serve
METHOD
1. Preheat the oven to 160°C fan forced.
Grease base and sides of 20cm (base)
round cake tin. Line the base with
baking paper.
2. Assemble mixer using scraper beater.
Remove rind from orange and juice
orange; reserve juice. Combine orange
rind, butter, caster sugar and orange
marmalade in the mixer bowl and beat
on LIGHT MIXING for 1 minute then
increase speed to CREAM/BEAT for
2 minutes until pale and creamy.
3. With the mixer on LIGHT MIXING
setting add the eggs 1 at a time then add
the sour cream and beat 20 seconds.
Sift the flours together into the bowl and
mix on KNEAD/FOLD setting for 30–45
seconds until batter in smooth.
4. Spoon into the tin and smooth the
top. Bake for 50–55 minutes or until
a wooden skewer inserted into centre
comes out clean. Stand the cake in the
tin for 15 minutes then turn onto a wire
rack to cool.
5. For the icing; combine the icing sugar
and 1
1
⁄2 tablespoons of the orange juice
in a small saucepan over medium heat.
Stir until smooth and runny. Pour the
icing over the cake allow to set.
STARTER RECIPES FROM SAGE
GLAZED CITRUS POPPY
SEED CAKE
Serves 16
INGREDIENTS
160ml milk
80g poppy seeds
250g butter, softened
330g caster sugar
1 tablespoon finely grated orange rind
1 tablespoon finely grated lime rind
1 teaspoon vanilla extract
4 eggs
300g self-raising flour
Glaze
2 teaspoons orange rind
125ml orange juice
125ml lemon juice
220g caster sugar
METHOD
1. Preheat oven to 160°C. Grease and line
base and sides of a 23cm round cake pan
with baking paper.
2. Combine milk and poppy seeds in a
small bowl and soak for 10 minutes.
3. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Slowly turn mixer to CREAM/BEAT
setting and beat for 1–2 minutes or
until pale and creamy.
NOTE
As this is a large quantity of butter and
sugar some may beat over the scraper.
Mixture may need to be pushed down once.
4. Add rind and vanilla and beat till
combined. Add eggs one at a time,
beating well between each addition.
5. Reduce to KNEAD/FOLD setting and
add half the poppy seed mixture. Beat
in half the flour mixture, then repeat
with remaining poppy seed and flour
mixtures; mix until just combined.
6. Spread mixture into prepared pan
and cook in oven for about 1 hour and
20 minutes or until a wooden skewer
inserted into centre comes out clean.
7. Meanwhile combine the rind, juices and
sugar in a small saucepan. Stir over a
low heat until the sugar has dissolved;
bring to the boil, simmer for 2 minutes.
8. Turn cake out on to a cooling tray
with a baking tray underneath. Using a
wooden skewer, poke several holes into
the cake then pour the hot syrup over
the hot cake.
… 18 …


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