Sunbeam MX8500R Upside Down Pineapple Cake, 120g butter, cubed, Rosemary Olive Focaccia Bread

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Recipes continued

Upside Down Pineapple Cake

170g butter, softened

¾cup caster sugar 2 eggs

1 ¼ cups self-raising flour

1 teaspoon baking powder

Topping

120g butter, cubed

¾cup firmly packed brown sugar 1 teaspoon vanilla essence

6 pineapple rings

6 maraschino cherries

1.Preheat oven to moderate (180oC/160oC fan-forced). Grease and line a round 23cm cake pan with baking paper.

2.To make TOPPING, melt butter, brown sugar and vanilla in small saucepan. Add pineapple slices, simmer for 3-4 minutes. Arrange pineapple in base of pan and place a cherry in middle of each pineapple. Pour over ¼ cup of remaining liquid.

3.Place butter and sugar in the large bowl. Mix on medium speed (4-6) until smooth and creamy. Add eggs one at a time beating well after each addition.

4.Sift in flour and baking powder. On low speed (1-3) mix until just combined. Pour batter over pineapple in pan and bake for 40 minutes.

5.Allow to cool in pan for half an hour, before turning onto a wire rack to cool.

Rosemary Olive Focaccia Bread

2 teaspoons dried yeast (7g) 275mls lukewarm water

½teaspoon caster sugar 3 cups plain flour, sifted 1 teaspoon salt

1⁄3 cup olive oil

2 sprigs rosemary

½cup black olives, pitted, chopped

1.Preheat oven to hot (220oC/200oC fan-forced). Grease baking tray.

2.Mix yeast, half of the water and sugar in small jug and allow to stand in warm place until frothy.

3.Place flour, salt, half oil and yeast mixture in large bowl. Using the dough hook, mix on low speed (1-3) allow the dough to form a ball while slowly adding the remaining water. Continue kneading dough for a further 5 minutes. Place in greased bowl, cover and stand in warm place until doubled in size, about 1 hour.

4.Knead dough to knock out air, and shape into two loaves. Press fingers into dough to form indents. Sprinkle with salt, rosemary, olives and remaining oil. Bake for 20-30 minutes or until cooked and golden. Cool on wire rack.

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Contents Mixmaster Classic Contents Important instructions retain for future useSunbeam’s Safety Precautions Attachment eject button Watt motorOff-centre head & beaters Way beating actionStainless steel balloon whisks Stainless steel V-groove beatersStainless steel dough hooks Electronic speedsBefore using your bench mixer Using your Mixmaster ClassicSet-up Using your Mixmaster Classic Using your Mixmaster Bench Mixer Rotation of Mixing Bowls Mixing guide FoldingOven Temperature Guide Degrees Celcius CMaintenance Service Care and cleaningStorage Lets talk ingredients Lets talk ingredients Cookery tips for best results Tips for cakes, biscuits and slicesCookery tips for best results Helpful hints for a successful dough Helpful hints for a successful dough Questions & AnswersRecipes SpongeCup self-raising flour, sifted 3 times 100g butter 300g dark chocolate, choppedCookies and Cream Slice Malteser BiscuitsBiscotti VariationsTriple Chocolate Cookies Makes approx Old-Fashioned Chocolate Cake175g butter, softened Cup caster sugar Large eggs ⁄3 cup cocoa Teaspoon baking powder ½ teaspoon baking sodaBaked Citrus Cheesecake 250g digestive biscuits, finely crushed 150g butter, meltedJuice and rind of two lemons 3 eggs Apple Tea CakePavlova Apricot Yogurt CakeEgg whites ½ cups caster sugar Tablespoon vinegar Hazelnut Meringues Spiced Layered Carrot CakeRoyal Icing Fluffy Butter FrostingReal Chocolate Frosting Cream Cheese IcingButter Cake Orange poppy seed Butter CakeRaspberry Coconut Butter Cake Fruit and Nut Butter CakeUpside Down Pineapple Cake 120g butter, cubedPineapple rings Maraschino cherries Rosemary Olive Focaccia BreadVariation Cheese BunsWhite Chocolate Macadamia Scrolls Sour Cream Banana Cake PancakesBananas and Butterscotch Sauce Chocolate Nutella PancakesMini Lemon Meringue Pies Lemon Curd Egg yolks EggsSweet Shortcrust Pastry Cases 1 ¾ cups plain flour MeringuePage Page Page Australia Month Replacement GuaranteeNew Zealand Need help with your appliance?
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