Breville BEM410 Instruction Booklet page 47

RECIPES
COFFEE CAKE
INGREdIENTS
1 quantity Vanilla Butter Cake mixture
2 teaspoons instant coffee granules, dissolved in
1 tablespoon boiling water
METHOd
Step 3: (Omit vanilla essence) add
dissolved coffee, add eggs one at a time,
beat well after each addition. When cool,
cover cake with Coffee icing (Recipe Page
51) if desired.
SULTANA OR CHERRy CAKE
INGREdIENTS
1 quantity Vanilla Butter Cake mixture
¾ cup sultanas or glace cherries
METHOd
Step 4: Using speed 2, slowly add flour and
milk alternately, to form a smooth batter.
Reduce to speed 1, fold in sultanas or
cherries. Do not over mix.
MARBLE CAKE
INGREdIENTS
1 quantity Vanilla Butter Cake mixture
1 tablespoon cocoa
2-3 drops red food colouring
METHOd
Step 5: Divide mixture into three equal
parts. Into one-third stir the cocoa and
to another third add 1-2 drops red food
colouring to make a pink mixture. Spoon
the three mixtures, in stripes, into lightly
greased and base lined 20cm square cake
pan. Use a knife to twirl the three mixtures.
When cool, cover cake with alternate
Pink and chocolate icing (Recipe page 51)
if desired.
RICH CHOCOLATE SPICE CAKE
INGREdIENTS
250g butter, chopped
250g dark chocolate, chopped
1 cup (150g) self raising flour
1 cup (150g) plain flour
¼ cup cocoa
1 teaspoon bicarbonate of soda
2 tablespoons garam marsala
2 cups caster sugar
4 x 60g eggs
150ml buttermilk
METHOd
1. Melt butter and chocolate in a saucepan
over a low heat, stirring constantly
until smooth. Remove from heat and
keep warm.
2. Assemble mixer using scraper beater.
3. Sift flours, cocoa, soda and garam
marsala into the mixing bowl.
4. Using speed 1, stir in sugar, increase to
speed 2, continue mixing and gradually
add the eggs and buttermilk. Do not
over mix.
5. Using speed 1, stir in chocolate butter
mixture until just combined.
6. Pour the mixture into a lightly greased,
base and side lined deep 22cm round
cake pan.
7. Bake in a preheated 160ºC oven for
1¾-2 hours or until set and cooked
when tested.
8. Allow the cake to cool completely in
the cake pan before turning out onto
wire rack.
Dust top of cake with stripes of icing sugar
and cocoa or cover with creamy chocolate
glaze (Recipe page 51).
47