Bestron SWEET DREAMS AGHM200 Mode D'emploi page 35

RECIPE FOR BUNDT CAKE
Ingredients
• 300 grams soft butter
• 300 grams flour
• 300 grams fine table sugar
• 6 large eggs
• 2 teaspoons baking powder
• 1 teaspoon grater of lemon
• 1 teaspoon vanilla extract
Method
1. Put the soft butter together with the sugar in a mixing bowl and beat with the (hand) mixer airy.
2. Then add the lemon zest and the vanilla extract.
3. Add the eggs 1 by 1 and beat well after each egg.
4. Then mix the baking powder and salt into the flour and sieve it over the egg / butter / sugar mixture.
5. Stir everything well together again to create a smooth batter.
6. Grease the turban cake maker well with butter.
7. Then pour the batter into the turban molds and close the appliance lid.
8. Bake the turban cake. Check the cake in between by pricking the cake with a skewer, if it comes out dry,
then the cake is cooked, if it is still sticky, extend the baking time.
9. As soon as the cake is cooked, remove the turban cakes from the device and allow the cake to cool down
before it is served.
Ingredients
180 grams butter
225 grams caster sugar
¾ teaspoon almond extract
2 teaspoons baking powder
180 grams plain flour
75 grams ground almond
3 large eggs
2 tablespoons milk
3 tablespoons cocoa powder mixed with
3 tablespoons hot water to make a paste
100 grams dark chocolate chip
30 grams icing sugar, to dust
Method
1. Pre-heat the appliance.Thoroughly brush with melted butter.
2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
3. Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful
of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining
flour mixture and stir in the milk.
4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips
to the other half of the mixture. Add spoonfuls of each of the batters alternately and drag the handle of a
teaspoon through the mixture to create a marbled effect.
5. Bake untill the cakes have a nice goldenbrown colour and then test the cake to see if a skewer inserted
into the deepest part comes out clean.
6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the
cake with a little icing sugar.
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