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RECIPES
LEMON CAKE
Serves 8
INGREDIENTS
185g butter, melted
¾ cup (165g) caster sugar
1 tablespoon finely grated lemon rind
3 eggs, lightly beaten
1½ cups (225g) self raising flour
½ cup (110g) caster sugar, extra
¼ cup (60ml) lemon juice
METHOD
1. Preheat oven to 160°C. Grease and line
base and sides of a loaf pan.
2. Assemble the processing bowl using
the quad blade. Place all ingredients
into the processing bowl. Using speed
15; process ingredients until combined.
Scrape down sides if necessary. Spoon
into prepared pan.
3. Bake in oven for 50–60 minutes or until
cooked when tested with a wooden
skewer. Turn onto a wire rack.
4. Combine sugar and lemon juice and
quickly spoon over warm cake.
CHOCOLATE CHUNK COOKIES
Makes approximately 30
INGREDIENTS
2¼ cups (335g) plain flour
1 teaspoon baking powder
1 teaspoon salt
250g butter, room temperature
¾ cup (165g) white sugar
¾ cup (165g) firmly packed brown sugar
1 teaspoon vanilla extract
2 x 60g eggs
300g milk or dark chocolate, roughly chopped
METHOD
1. Preheat oven to 190°C. Line two baking
trays with baking paper.
2. Sift flour, baking powder and salt
together in a bowl.
3. Assemble the processing bowl using the
quad blade. Combine butter, sugars and
vanilla into processing bowl. Place lid on
bowl. Attach the motor body and select
speed 15; process until sugar and butter
are creamy.
4. Add eggs one at a time making sure to
incorporate each egg well. Scrape down
sides in needed.
5. Add half the flour mixture and pulse
until mixture starts to combine. Scrapes
sides of bowl; add remaining flour and
pulse until just combined.
6. Remove blade and stir through
chocolate.
7. Drop rounded tablespoons of dough
onto baking trays allowing room for
spreading. Bake in preheated oven for
9–11 minutes.
8. Cool on baking trays for 2 minutes then
transfer to wire rack to cool completely.
Repeat with remaining dough.