Breville BJE820XL manual Carrot Cake, Makes 1 loaf cake, Berry And White Chocolate Mousse, Serves

RECIPES - using juicing extractor - FIBRE favorites

CARROT CAKE

Makes 1 loaf cake

13⁄4 cups plain flour

2 teaspoons baking powder

1⁄2 teaspoon nutmeg

1⁄2 teaspoon cinnamon

1⁄2 teaspoon cardamom

1⁄2 cup peanuts, chopped

1⁄2 cup sultanas

1⁄2 cup brown sugar, firmly packed

11⁄2 cups carrot pulp

2 eggs, lightly beaten

1⁄2 cup oil

1⁄4 cup sour cream

1.Grease and line a 10in x 6in loaf pan.

2.Sift flour, baking powder, nutmeg, cinnamon, and cardamom into a large mixing bowl.

3.Add peanuts, sultanas, brown sugar and carrot pulp, stir to combine. Add eggs, oil and sour cream.

4.Beat with electric mixer using medium speed until all ingredients are well blended.

5.Pour into loaf pan and bake at 350°F for 1 hour or until cake is cooked when tested with a skewer

6.Remove from oven, stand in cake pan for 5 minutes before inverting out onto a wire cake rack to cool

BERRY AND WHITE CHOCOLATE MOUSSE

Serves 6

1/2 lb white chocolate 1/2 lb strawberry pulp 1/2 lb raspberry pulp

3 teaspoons gelatine dissolved in 3 tablespoons hot water

3 egg yolks

10 oz carton thickened cream

1⁄4 cup icing sugar

2 tablespoons Grand Marnier

1.Melt chocolate over hot water, cool, being careful not to let it set.

2.Combine strawberry pulp and raspberry pulp, set aside.

3.Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy.

4.Beat cream and icing sugar together until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier.

5.Pour into a moistened 5 cup capacity mould. Refrigerate several hours or overnight.

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