Sunbeam MX7900 manual Coconut Marshmallows, Apple Tea Cake Serves

Recipes continued

Coconut Marshmallows

Makes: approximately 16 pieces 1 cup cold water

¹⁄³ cup powdered gelatine 4 cups caster sugar

2 cups hot water

2 teaspoons lemon juice

2 cups shredded coconut, lightly toasted

1.Combine cold water and gelatine. Set aside.

2.Combine sugar and hot water in a medium saucepan over medium heat. Stir constantly until all sugar granules have dissolved. Bring to the boil. Add gelatine and simmer uncovered for 20 minutes. Cool to room temperature.

3.Transfer sugar mixture to the Stainless Steel Mixing Bowl. Add lemon juice. Using the whisk beat on low speed (1-4) gradually increasing to very high speed

(12)over 15 minutes. Mixture should be very thick and hold its shape.

4.Rinse a 20cm x 30cm lamington pan with cold water, do not dry. Spread marshmallow mixture into pan. Sprinkle with enough coconut to cover the surface. Set aside to cool at room temperature for 3 hours or until set. Cut marshmallow into squares. Toss in coconut before serving.

Apple Tea Cake

Serves: 8-10

125g butter, room temperature ½ cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 ½ cups plain flour ¹⁄³ cup milk

2 green apples, peeled, cored, thinly sliced

2 teaspoons raw sugar

½teaspoon ground cinnamon ¼ cup apricot jam, warmed

1.Preheat oven to 160C. Grease and line a 22cm spring form cake pan with baking paper.

2.Place butter, sugar and vanilla in the Stainless Steel Mixing Bowl. Using the scraper beater mix on medium speed (5-7) until light and creamy. Add eggs making sure to beat well after each addition.

3.Reduce to low speed (1-4) and add flour and milk, mixing until combined. Pour into prepared pan.

4.Arrange apples over cake batter. Sprinkle with raw sugar and cinnamon. Bake for 50 minutes. Remove from oven, brush with warm jam and bake for a further

10 minutes or until cooked when tested. Remove from pan. Place on wire rack to cool.

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