25
Sep
Author: Elengesh.com // Category:
Cake Recipes
| |
|
|
|
|
|
| INGREDIENTS |
% |
GRAMS |
|
| All Purpose Flour |
60 |
180 |
|
| Anchor butter |
100 |
300 |
|
| Anchor UHT Milk |
13 |
40 |
|
| Baking Powder |
3 |
9 |
|
| Egg |
90 |
270 |
|
| Emulsifier |
6 |
20 |
|
| Ground Almond |
15 |
45 |
|
| High Ratio Flour |
25 |
75 |
|
| Raisins |
25 |
75 |
|
| Salt |
1.5 |
4 |
|
| Sorbitol |
10 |
30 |
|
| Sugar |
75 |
225 |
|
| Vanilla |
2 |
6 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| METHOD ( USE PADDLE ) |
|
|
| |
|
|
|
| 1. Cream butter, sugar and emulsifier on high speed for 5 minutes and |
| 10 minutes on medium speed. Scrape down. |
|
| 2. Add egg and vanilla gradually on high speed and mix for 10-15 |
| minutes. |
|
|
|
| 3. Pour in sorbitol over 1 minutes on slow speed. |
|
| 4. Preblend flour, ground almond and baking powder and fold in on |
| slow speed over 30 seconds. Add milk followed by raisins. |
|
| 5. Scale into small rectangular silicon mould with an ice- cream |
| scoop until 3/4’s high. Bake at 190°C for 18-20 minutes. |
|
| 6. Total weight of the cake is 1279 grams. |
|
|
| |
|
|
|
| |
|
|
|
25
Sep
Author: Elengesh.com // Category:
Cake Recipes
|
|
|
|
|
|
|
|
|
| INGREDIENTS |
% |
GRAMS |
|
|
| Butter |
18 |
55 |
|
|
| Cooking oil |
18 |
55 |
|
A |
| Salt |
1.5 |
5 |
|
|
| Sugar |
70 |
210 |
|
|
| All Purpose |
50 |
150 |
|
|
| Bread Flour |
50 |
150 |
|
B |
| Baking Powder |
5 |
15 |
|
|
| Sorbitol |
10 |
30 |
|
|
| Egg |
65 |
200 |
|
C |
| Anchor Whipping Cream |
22 |
65 |
|
|
| Blueberry Filling |
20 |
60 |
|
|
| Frozen Blueberries |
20 |
60 |
|
D |
| |
|
|
|
|
| |
|
|
|
|
| METHOD |
|
|
|
|
| |
|
|
|
|
| 1. Cream ingredients A on high speed for 3 minutes. |
|
|
| 2. Add ingredients B and mix on slow speed for 1/2 minutes until a |
| crumble. |
|
|
|
|
| 3. Add wet ingredients C over high speed and mix for 3 minutes. |
| 4. Blend in frozen blueberries and blueberry filling with a spatula. |
| 5. Transfer batter into muffin trays lined with paper cups. |
|
| 6. Bake at 200°C for minutes. |
|
|
|
| |
|
|
|
|
| |
|
|
|
|
25
Sep
Author: Elengesh.com // Category:
Cake Recipes
|
|
|
|
|
|
|
| INGREDIENTS |
% |
GRAMS |
|
| All Purpose Flour |
80 |
210 |
|
| Almond Nibs / Walnut |
30 |
80 |
|
| Baking Powder |
2 |
5 |
|
| Baking Soda |
1 |
3 |
|
| Bread Flour |
20 |
55 |
|
| Carrot ( Shredded ) |
100 |
265 |
|
| Cinnamon |
3 |
8 |
|
| Corn Oil |
60 |
160 |
|
| Egg |
80 |
210 |
|
| Emulsifer |
4 |
10 |
|
| Prunes |
40 |
105 |
|
| Raisins |
40 |
105 |
|
| Salt |
2 |
5 |
|
| Sugar |
112 |
295 |
|
| Vanilla |
1 |
3 |
|
|
|
|
|
|
|
|
|
| METHOD ( USE PADDLE ) |
|
|
| |
|
|
|
| 1. Mix emulsifier, sugar, salt and eggs on medium speed for 5 minutes |
| The batter should turn white but still watery and not thick at this |
| stage. |
|
|
|
| 2. Gradually fold all the dry ingredients – flour, baking powder, baking |
| soda, sinnamon, vanilla and almond nibs into the mixture on slow |
| speed. |
|
|
|
| 3. Fold in finely shredded carrot and prunes on slow speed for 10 |
| seconds. |
|
|
|
| 4. Blend in oil on 1 speed for 10 seconds until evenly mixed. |
|
| 5. Bake on a tray of water for 35-40 minutes at 180°C. |
|
| 6. After baking apply Apricot Glaze and decorate with marzipan |
| Carrots. |
|
|
|
| |
|
|
|
| |
|
|
|
25
Sep
Author: Elengesh.com // Category:
Cake Recipes
| |
|
|
|
|
|
|
|
|
|
|
| INGREDIENTS |
GRAMS |
|
|
|
|
| All Purpose Flour |
90 |
|
|
|
|
| Almond Flakes or Pumpkin Seed |
145 |
|
|
|
|
| Anchor Salted Butter |
45 |
|
|
|
|
| Dextrose ( Glucolin ) |
70 |
|
|
|
|
| Egg White |
180 |
|
|
|
|
| Sugar |
70 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| METHOD |
|
|
|
|
|
| |
|
|
|
|
|
| 1. With a hand whisk, gently whisk egg white, dextrose and sugar for 1 |
| minutes until the sugar dissolves. |
|
|
|
|
| 2. Add all the flour and mix for another minute. |
|
|
|
| 3. Fold in the melted butter. Whisk until smooth and add flaked almod |
| or pumpkin seeds. |
|
|
|
|
|
| 4. Take one spoonful of the mix spread it thinly to 12 cm diameter on a |
| well-greased tray. |
|
|
|
|
|
| 5. Bake at 200°C for a few minutes until golden brown. |
|
|
| |
|
|
|
|
|
| |
|
|
|
|
|
