RECIPES
Basic Buttercake
185g butter or margarine, cubed
1 cup sugar
½teaspoon vanilla 3 x 60g eggs
3 cups
Using the mixing blade on MAX speed
1.Place butter, sugar and vanilla into the processing bowl and process until light and fluffy.
2.While motor is running, add eggs one at a time through the feed tube, until well combined. Gradually add remaining flour and milk through the feed tube until mixture is well combined (approx. 1 minute).
3.Remove the mixture from the bowl into a well greased, deep 20cm square cake tin and bake in moderate oven (180ºC) for approximately 40 minutes or until golden brown.
Variations
Light Sultana Cake
Add 1 cup sultanas after the addition of flour and milk, pulsing sultanas through until just combined.
CherrY Cake
Add 125g diced glace cherries after the addition of the flour and milk, pulsing through until just combined.
ChocolaTE Mud Cake
1 tablespoon white vinegar
1 cup milk
1 cup plain flour
1cup
1cup caster sugar ¾ cup cocoa
½ teaspoon bicarbonate of soda 125g butter or margarine
3x 60g eggs
Using the mixing blade on MED speed
1.Add vinegar to milk and allow to stand for 5 minutes.
2.Place flour, sugar, cocoa and bicarbonate of soda into the processing bowl and process until combined. Add melted butter, egg and milk and process until smooth.
3.Pour mixture into a greased 20cm ring and bake in a moderate oven (180ºC) for 40 – 45 minutes or until cooked.
Mango Smoothie
2 mangoes, peeled and sliced 1½ cups plain yoghurt
1 cup orange juice
1.Place mangoes, yoghurt and orange juice into the blender jug. Blend on MAX speed until smooth. Serve immediately.
NOTE: All recipes use Australian Standard measuring cups and spoons.
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