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CARROT AND ZUCCHINI CAKE
3 small zucchini, trimmed
2 carrots, peeled
3 x 60g eggs
2 cups sugar
3 teaspoons vanilla
½ cup/125ml oil
1 cup walnuts
2½ cups/375g self raising flour
¼ teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
Using the coarse shredding disc on speed 2.
With the motor running on speed 2, process
the zucchinis and carrots down the feed
chute, remove and set aside.
Using the processing blade on speed 2.
Place eggs in the processing bowl and
process, using speed 2, until pale in colour.
Add sugar, vanilla and oil and process, using
speed 2, until slightly thickened.
Add walnuts, zucchini and carrots and
process, using speed 2, until walnuts are
roughly chopped.
Add the flour, baking powder, salt and
cinnamon and process, using speed 2, until
just combined.
Pour mixture into 2 well greased, deep 20cm
cake pans and bake at 160ºC for 50-60
minutes or until cooked when tested.
Turn cakes onto a wire rack and allow to
cool before icing or slicing.
Serve topped with Lemon Cream Cheese Icing.
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CHOCOLATE CAKE
1 tablespoon/20ml white vinegar
1 cup/250ml milk
1 cup/150g plain flour
1 cup/150g self raising flour
1 cup caster sugar
¾ cup cocoa
¼ teaspoon bicarbonate of soda
125g butter or margarine, melted
3 x 60g eggs
Using the processing blade on speed 2.
Add vinegar to milk and allow to stand for
5 minutes. Set aside.
Place flour, sugar, cocoa and bicarbonate of
soda into the processing bowl and process,
using speed 2, until just combined.
Add melted butter, egg and milk and
process, using speed 2, until smooth.
Pour mixture into a greased 20cm ring pan
and bake at 180ºC for 40-45 minutes or until
cooked when tested.
Turn cake onto a wire rack and allow to cool
before slicing.
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Cakes and desserts
BASIC BUTTER CAKE
185g butter or margarine, cubed
1 cup sugar
½ teaspoon vanilla
3 x 60g eggs
3 cups/450g self raising flour
¾ cup/190ml milk
Using the processing blade on speed 2.
Place butter, sugar and vanilla into the
processing bowl and process, using speed 2,
until light and fluffy.
With motor running on speed 2, add eggs
one at a time through the food chute until
just combined. Stop processing and scrape
sides of bowl if necessary.
With motor running on speed 2, add the flour
and milk alternately through the food chute
and process until all ingredients are just
combined.
Pour the mixture into a greased, deep
20cm square cake pan and bake at 180ºC
for approximately 50-60 minutes or until
cooked when tested.
Turn cake out onto a wire rack and allow to
cool before serving.
Serve topped with Vanilla Cream Cheese Icing.
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VARIA
TIONS:
Sultana cake
In Step 3: Add 1 cup sultanas after adding the
flour and milk, and use the pulse function until
sultanas are just combined.
Cherry cake
In Step 3: Add 125g glace cherries after adding
the flour and milk, and use the pulse function
until cherries are roughly chopped.
Cream Cheese Icing
¼ cup melted butter
125g cream cheese, cubed and softened
1
teaspoon vanilla essence or grated lemon rind
1½
cups icing sugar, sifted
Using the processing blade on speed 2.
Place butter, cream cheese and vanilla or
rind into processing bowl and process using
speed 2.
Continue processing and add icing sugar
through food chute until mixture is light and
fluffy.
Spread onto cooled cakes.
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