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4. Turn onto a clean, floured bench and roll dough into a 30cm x 40cm rec-
tangle. Sprinkle with walnuts, almonds, brown sugar and cinnamon. Dot
with remaining butter. Roll dough tightly from the long side to form a log.
Trim ends and cut into 12 even slices.
5. Place slices, cut side up into prepared pan. Bake for about 25 minutes
or until golden, turning halfway through cooking. Remove from pan and
drizzle with golden syrup. Serve warm.
Apple Tea Cake
125g butter, room temperature
1 teaspoon vanilla
½ cup brown sugar
2 eggs. ½ cups plain flour. ¹/³ cup milk
2 green apples, peeled, cored, thinly sliced
2 teaspoons raw sugar
½ teaspoon cinnamon
¼ cup apricot jam, warmed
1. Preheat oven to moderately slow (160°C/140°C fan-forced). Grease and
line a 22cm round spring form tin with baking paper.
2. Using the Beater, mix butter, vanilla and sugar until creamy. Gradually add
the eggs and beat well. Add the flour and milk. Mix on low speed (1-4)
until combined. Spoon mixture into prepared pan.
3. Arrange apples over cake mixture. Sprinkle with raw sugar and cinna-
mon. Bake for 50 minutes. Remove from oven, brush with warm jam and
bake for a further 10 minutes or until cooked when tested. Serve with
whipped cream.
Cheats Tiramisu
1 ¼ cups espresso
2 tablespoons caster sugar
¼ cup coffee flavoured liqueur (Tia Maria or Kahlua)
600ml tub thickened cream
¼ cup icing sugar mixture
2 teaspoons vanilla essence
250g sponge finger biscuits
50g dark chocolate, grated
1. Combine coffee, caster sugar and liqueur in a bowl. Cool.
2. Place cream, icing sugar and vanilla in the Stainless Steel Mixing Bowl.
Using the Whisk, whip on very high speed (11-12) until soft peaks form.
3. Dip one sponge finger into cooled coffee mixture. Remove from liquid and
spread one side with a little cream. Place sideways in an 8-cup capacity
serving dish. Dip a second sponge finger in coffee mixture, spread with
a little cream and lay next to the first. Repeat with remaining sponge fin-
gers, coffee mixture and cream. If there is any remaining coffee mixture
once all the biscuits have been dipped, pour this over the biscuits.
4. Spread top with remaining cream and smooth surface. Sprinkle with cho-
colate; cover and refrigerate overnight.
Upside Down Pear and Almond Cake
¹/³ cup slivered almonds
1 ¼ cups firmly packed brown sugar
1 large pear, peeled, cored, thinly sliced
185g butter, room temperature
3 eggs. ¼ cup plain flour
1 ¾ cups almond meal
1. Preheat oven to moderately hot (200°C/180°C fan-forced). Grease and
line a 22cm round cake pan with baking paper.
2. Sprinkle the almonds and ¼ cup of the sugar over the base of the pan.
Evenly top with pear slices.
3. Using the Beater, beat butter and remaining sugar on medium speed (5-7)
for about 3 minutes or until light and fluffy. Beat in eggs one at a time. Add
flour and almond meal and mix on low speed (1-4) until combined.
4. Pour mixture into pan. Bake for about 35 minutes or until cooked when
tested. Stand for 10 minutes before turning upside down onto a wire rack.
Serve warm or cold with whipped cream.
White Chocolate Layered Butter Cake
185g butter, room temperature
1 ½ teaspoons vanilla extract
1 ¾ cups caster sugar
4 eggs. 1 ½ cups plain flour
¾ cup self-raising flour
2 teaspoons cocoa powder
¾ teaspoon bicarbonate soda
¾ cup milk
1. Preheat oven to moderately slow (160°C/140°C fan-forced). Grease and
line a deep, 20cm round cake pan, extending the baking paper 3cm above
the rim of the pan.
2. Place ingredients in the Stainless Steel Mixing Bowl. Using the Scrape-
master™ spatula beater, mix on low speed (1) for about 30 seconds or
until just combined. Increase to low speed (4) and beat for 1 minute. Pour
mixture into prepared pan.
3. Bake for about 1 ½ hours or until cooked when tested with a skewer.
Stand in pan for 5 minutes before turning onto a wire rack to cool.
4. When cool, split cake horizontally into 3 even sized disks. Layer and cover
with white chocolate ganache. Top with fresh berries and chocolate curls
to decorate.
White Chocolate Ganache
1 cup cream
600g white chocolate, chopped
1. Bring cream to boil in a medium saucepan and immediately remove from
heat.
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