recipes
Lemon Cake
Serves 8
INGREDIENTS
185g butter, melted
¾ cup (165g) caster sugar
1 tablespoon finely grated lemon rind
3 eggs, lightly beaten
1½ cups (225g) self raising flour
½cup (110g) caster sugar, extra ¼ cup (60ml) lemon juice
METHOD
1.Preheat oven to 160°C. Grease and line base and sides of a loaf pan.
2.Assemble the processing bowl using the quad blade. Place all ingredients into the processing bowl. Using speed 15; process ingredients until combined. Scrape down sides if necessary. Spoon into prepared pan.
3.Bake in oven for
4.Combine sugar and lemon juice and quickly spoon over warm cake.
Chocolate Chunk Cookies
Makes approximately 30
INGREDIENTS
2¼ cups (335g) plain flour 1 teaspoon baking powder 1 teaspoon salt
250g butter, room temperature
¾cup (165g) white sugar
¾cup (165g) firmly packed brown sugar 1 teaspoon vanilla extract
2 x 60g eggs
300g milk or dark chocolate, roughly chopped
METHOD
1.Preheat oven to 190°C. Line two baking trays with baking paper.
2.Sift flour, baking powder and salt together in a bowl.
3.Assemble the processing bowl using the quad blade. Combine butter, sugars and vanilla into processing bowl. Place lid on bowl. Attach the motor body and select speed 15; process until sugar and butter are creamy.
4.Add eggs one at a time making sure to incorporate each egg well. Scrape down sides in needed.
5.Add half the flour mixture and pulse until mixture starts to combine. Scrapes sides of bowl; add remaining flour and pulse until just combined.
6.Remove blade and stir through chocolate.
7.Drop rounded tablespoons of dough onto baking trays allowing room for spreading. Bake in preheated oven for
8.Cool on baking trays for 2 minutes then transfer to wire rack to cool completely. Repeat with remaining dough.
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