Manual Sage BEM800 - the Scraper Mixer Pro (page 20 of 26) (English)

617954

Zoom out

Zoom in

1/26

38 39

STARTER RECIPES FROM SAGE

PUMPKIN SULTANA LOAF

Serves 8

INGREDIENTS

250g cooled mashed butternut pumpkin

(see note)

100g butter, softened

275g ﬁrmly packed soft brown sugar

2 tablespoons maple syrup

2 teaspoons mixed spice

2 eggs

300g self-raising ﬂour

½ teaspoon bicarbonate of soda

80g sultanas

60g chopped pecan halves

Extra pecan halves, to decorate

4. Spoon into prepared pan. Smooth

surface. Decorate with pecans if desired.

Bake for 50–55 minutes or until a skewer

inserted into the centre comes out clean.

Stand in pan for 30 minutes then turn

onto a wire rack to cool. Serve warm or

cold spread with butter or cream cheese.

NOTE

For 250g mashed pumpkin; Peel & cut

600 g butternut pumpkins into 3–4cm

pieces. Place in a single layer on a

microwave-safe plate. Cover with plastic

and microwave on High/100% power for

6–8 minutes or until pumpkin is tender. Set

aside to cool. Drain any excess water then

mash until smooth.

METHOD

1. Preheat oven to 170°C fan forced.

Grease and line base and sides of a 6cm

deep, 10cm x 20.5cm (base) loaf pan.

2. Assemble mixer using scraper beater.

Combine butter, sugar, maple syrup and

mixed spice in the mixer bowl. Slowly

turn mixer to LIGHT MIXING setting

and for 1 minute. Increase speed to

CREAM/BEAT setting and beat for

2–3 minutes until pale and creamy.

Reduce speed LIGHT MIXING setting,

add eggs one at a time then pumpkin

and, beat for 30 seconds (mixture may

curdle a little but it will be ﬁne once

ﬂour added).

3. Sift the ﬂour and bicarbonate of soda

over the pumpkin mixture then beat

on KNEAD/FOLD setting until just

combined. Remove the bowl from the

mixer and fold through sultanas and

chopped pecans.

STARTER RECIPES FROM SAGE

CLASSIC SPONGE CAKE WITH

JAM AND CREAM

Serves 8

INGREDIENTS

100g wheaten cornﬂour

50g self-raising ﬂour

1 teaspoon cream of tartar

4 eggs

165g caster sugar

300ml cream

165g strawberry jam, lightly warmed

6–8 fresh strawberries, thinly sliced

Icing sugar, to serve

METHOD

1. Preheat oven to 180°C no fan (160°C

with fan). Grease and line bases of

2 x 22cm cake pans with baking paper.

2. Sift ﬂours and cream of tartar onto

a sheet of baking paper two times and

set aside.

3. Assemble mixer using the whisk

attachment. Add eggs and sugar

into mixer bowl. Slowly turn mixer to

AERATE/WHIP setting and whisk for

about 10 minutes or until the mixture is

very thick.

4. Remove bowl from mixer and sift ﬂour

over the egg mixture a third time.

Using the mixer’s whisk, carefully stir

ﬂour through egg mixture until just

combined.

5. Divide mixture evenly among cake pans;

bake in oven about 17–18 minutes or

until sponge springs back when gently

touched in the centre.

6. Allow cakes to cool in pans for 5 minutes

before transferring to a wire rack to

cool completely.

7. Once cool, assemble mixer using the

whisk attachment. Add cream to mixer

bowl. Slowly turn mixer to CREAM/

BEAT setting for about 1 minute or

until just thicked. Top one sponge with

warmed jam, fresh strawberries and

some of the whipped cream. Top with

second sponge. Dust with icing sugar.

Serve with remaining cream.

Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

Forumrules

To achieve meaningful questions, we apply the following rules:

First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.

new questions and answers
new manuals

You will receive an email to register for one or both of the options.

Get your user manual by e-mail

Enter your email address to receive the manual of Sage BEM800 - the Scraper Mixer Pro in the language / languages: English as an attachment in your email.

The manual is 0,49 mb in size.

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.

Info

Sage BEM800 - the Scraper Mixer Pro Manual

Product: