Victoria sandwich, Fruit cake, White bread | Kenwood FP220 specification

victoria sandwich

150g (6oz) Soft margarine

150g (6oz) caster sugar

150g (6oz) self raising flour 5mls (1tsp) baking powder 3 eggs

15mls (1tbsp) warm water

filling & decoration

3tbsp strawberry jam

150mls (1⁄4pt) double cream whipped (optional) 1tbsp icing sugar or caster sugar

1Pre-heat the oven to 180°C/350°F/Gas mark 4 and grease two 18cm(7”) shallow cake tins.

2Fit the knife blade. Place all the ingredients for the sponge in the bowl and process for 5 seconds. Using a spatula, scrape the mixture into the centre of the bowl and process for a further 5 seconds.

3Pour the mixture into the prepared tins and bake for 20-25 minutes or until firm to a light touch and coming away from the edges slightly. If you are unsure whether the cake is cooked insert a thin skewer in the centre and it should come out clean. Turn out onto a wire cooling rack.

4When cool spread the jam and cream over one of the cakes, top with the other cake and sprinkle with the sugar.

fruit cake

125g (5oz) block margarine (cut into cubes)

125g (5oz) caster sugar

2 eggs

80 - 100mls (5-6tbsp) milk

275g (11oz) mixed fruit

200g (8oz) self raising flour 5mls (1tsp) mixed spice

1Fit the knife blade and place the cubed margarine and sugar in the bowl.

2Mix until smooth, light and fluffy, scraping down as necessary.

3Add the eggs one at a time.

4Add the flour, spices and milk. Pulse until ingredients combined.

5Add the fruit using the pulse.

6Pour the mixture into a greased and lined 7”/18cm round cake tin. Bake in a preheated oven 150°C/300°F/Gas Mark 2 for approximately 2 hours or until cooked. Turn out of the tin when cool.

white bread

300g(10oz) strong white bread flour 5mls (1tsp) salt

6g(1⁄4oz) lard

15g (1⁄2oz) fresh yeast or 10mls(2tsp) dried yeast + 5mls (1tsp) caster sugar.

175mls (6 fl oz) warm water

1Dried yeast (the type that needs reconstituting): Add the yeast and sugar to the warm water. Leave to stand for 5 - 10 minutes until frothy.

Fresh yeast: crumble into the flour

Other types of yeast: follow the manufacturer’s instructions.

2Fit the dough tool or knife blade and add the flour (with fresh yeast if used), salt and lard. Process for a few seconds to evenly distribute the ingredients.

3Then with the motor running quickly pour the liquid in a steady stream down the feed tube until the mixture forms an elastic soft dough. This will take about 60 - 90 seconds.

4Remove the dough, place in a bowl, cover with an oiled piece of clingfilm or a plastic bag, and leave in a warm place for 45 - 60 minutes or until doubled in size.

5Re-knead by hand for 2 - 3 minute. Re-kneading in the bowl is not recommended as it may cause the processor to become unstable. Shape into a loaf or 15 rolls and place on greased baking trays and leave until double in size.

6Then bake in a pre-heated oven at 230°C/450°F/Gas mark 8 for 20 - 25 minutes for the loaf or 10 - 15 minutes for bread rolls. When ready they should sound hollow when tapped on the base.

carrot and coriander soup

25g (1oz) butter

1 onion chopped

1 clove garlic crushed

590g carrot cut into 1 cm cubes cold chicken stock

10-15ml (2-3tsp) ground coriander salt and pepper

1Melt the butter in a pan, add the onion and garlic and fry until soft.

2Place the carrot into the liquidiser, add the onion and garlic. Add sufficient stock to reach the 1.2L level marked on the goblet. Fit the lid and filler cap.

3Blend on maximum speed for 5 seconds for a coarse soup or longer for a finer result.

4Transfer the mixture to a saucepan, add the coriander and seasoning and simmer the soup for 30 to 35 minutes or until cooked.

5Adjust the seasoning as necessary and add extra liquid if required.