Breville BFP250 Cakes and desserts, Basic butter cake, Carrot and zucchini cake, Chocolate cake

Cakes and desserts

Basic butter cake

185g butter or margarine, cubed

1 cup sugar

½teaspoon vanilla 3 x 60g eggs

3 cups/450g self raising flour ¾ cup/190ml milk

Using the processing blade on speed 2.

1.Place butter, sugar and vanilla into the processing bowl and process, using speed 2, until light and fluffy.

2.With motor running on speed 2, add eggs one at a time through the food chute until just combined. Stop processing and scrape sides of bowl if necessary.

3.With motor running on speed 2, add the flour and milk alternately through the food chute and process until all ingredients are just combined.

4.Pour the mixture into a greased, deep 20cm square cake pan and bake at 180ºC for approximately 50-60 minutes or until cooked when tested.

5.Turn cake out onto a wire rack and allow to cool before serving.

Serve topped with Vanilla Cream Cheese Icing.

Variations:

Sultana cake

In Step 3: Add 1 cup sultanas after adding the flour and milk, and use the pulse function until sultanas are just combined.

Cherry cake

In Step 3: Add 125g glace cherries after adding the flour and milk, and use the pulse function until cherries are roughly chopped.

Cream Cheese Icing

¼ cup melted butter

125g cream cheese, cubed and softened

1 teaspoon vanilla essence or grated lemon rind 1½ cups icing sugar, sifted

Using the processing blade on speed 2.

1.Place butter, cream cheese and vanilla or rind into processing bowl and process using speed 2.

2.Continue processing and add icing sugar through food chute until mixture is light and fluffy.

3.Spread onto cooled cakes.

Carrot and zucchini cake

3 small zucchini, trimmed

2 carrots, peeled

3 x 60g eggs

2 cups sugar

3 teaspoons vanilla

½cup/125ml oil 1 cup walnuts

2½ cups/375g self raising flour ¼ teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

Using the coarse shredding disc on speed 2.

1.With the motor running on speed 2, process the zucchinis and carrots down the feed chute, remove and set aside.

Using the processing blade on speed 2.

2.Place eggs in the processing bowl and process, using speed 2, until pale in colour.

3.Add sugar, vanilla and oil and process, using speed 2, until slightly thickened.

4.Add walnuts, zucchini and carrots and process, using speed 2, until walnuts are roughly chopped.

5.Add the flour, baking powder, salt and cinnamon and process, using speed 2, until just combined.

6.Pour mixture into 2 well greased, deep 20cm cake pans and bake at 160ºC for 50-60 minutes or until cooked when tested.

7.Turn cakes onto a wire rack and allow to cool before icing or slicing.

Serve topped with Lemon Cream Cheese Icing.

Chocolate cake

1 tablespoon/20ml white vinegar

1 cup/250ml milk

1 cup/150g plain flour

1 cup/150g self raising flour

1 cup caster sugar ¾ cup cocoa

¼teaspoon bicarbonate of soda 125g butter or margarine, melted 3 x 60g eggs

Using the processing blade on speed 2.

1.Add vinegar to milk and allow to stand for 5 minutes. Set aside.

2.Place flour, sugar, cocoa and bicarbonate of soda into the processing bowl and process, using speed 2, until just combined.

3.Add melted butter, egg and milk and process, using speed 2, until smooth.

4.Pour mixture into a greased 20cm ring pan and bake at 180ºC for 40-45 minutes or until cooked when tested.

5.Turn cake onto a wire rack and allow to cool before slicing.

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