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PATISSIER MX270 SERIES & KM270 SERIES<br />
recipes<br />
carrot cake<br />
makes 24<br />
10ml (2tsp) baking powder<br />
10ml (2tsp) bicarbonate of soda<br />
2.5ml ( 1 ⁄2tsp) salt<br />
10ml (2tsp) ground cinnamon<br />
5ml (1tsp) ground nutmeg<br />
2.5ml ( 1 ⁄2tsp) ground cloves<br />
60ml (4tbsp) vegetable oil<br />
225g (8oz) caster sugar<br />
65g (2 1 ⁄2oz) light soft brown sugar<br />
10ml (2tsp) vanilla essence<br />
3 eggs<br />
250g (9oz) crushed pineapple<br />
with juice<br />
175g (6oz) chopped toasted<br />
pecans or walnuts<br />
50g (2oz) desiccated coconut<br />
250g (9oz) grated carrots<br />
175g (6oz) raisins<br />
500g (1lb2oz) plain flour<br />
1 Preheat oven to 180°C / 350°F / Gas 4. Grease a 33cmx 25cm (13 x 9 inch) cake tin. Sift the<br />
flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg and cloves into a bowl and<br />
set aside.<br />
2 Using the beater on speed 4-6, beat together the oil, sugar, brown sugar, vanilla, and eggs,<br />
until smooth. Reduce speed to 2 and add pineapple, walnuts, coconut, carrots and raisins<br />
until well mixed.<br />
3 Gradually beat in the flour mixture on speed 2, until will combined. Pour mixture into the tin<br />
and bake for 40-50 minutes. Turn out onto a wire rack to cool. Cut into 24 pieces. Serve on its<br />
own or with butter.<br />
royal icing<br />
six egg whites<br />
1500gms (50oz) of icing sugar<br />
1 Add the six egg whites to the bowl<br />
2 Fit the beater, on speed 2 gradually add the icing sugar over a period of approx. 2 to 3<br />
minutes increasing the speed to 12 as the ingredients combine.<br />
3 As soon as the ingredients have combined continue to run for a further 45seconds.<br />
4 Makes a quantity suitable for 2 x 20cm (8inch) round cakes<br />
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