8
Grease two 18cm (7”) straight sided sandwich tins. Line the bases with greased greaseproof paper. Cream
the butter and sugar at speed 3 till light and uy, gradually add the eggs, then the vanilla, then the our.
Increase speed to 4 once the ingredients start to incorporate. Divide the mixture between the tins and
level the surfaces. Bake in the centre of a preheated oven at 180°C/350°F/gas 4 for about 25 minutes. Cool
on a wire rack.
CHOCOLATE CAKE
beater
• 50g butter, softened
• 30g golden syrup
• 50ml milk
• 2 eggs, beaten
• 125g caster sugar
• 100g cooking chocolate, melted
• 10ml vanilla extract
• 100ml boiling water
• 35g cocoa powder
• 125g self raising our
• 30ml light vegetable oil (sunower, etc.)
Dissolve the cocoa in the boiling water and leave to cool. Cream the butter and sugar for a few seconds at
1, add half the egg, then half the our, gradually increasing the speed to 3, add the remaining egg and
our, mix till smooth, add the other ingredients and mix till smooth. Put in a dish, cover with foil and
steam for 1 hour, or till a skewer pushed into the cake comes out clean.
FARMHOUSE FRUIT CAKE
beater
• 150g butter
• 150g caster sugar
• 75g glacé cherries, chopped
• 75g each of sultanas and raisins
• 25g mixed peel
• 300g self raising our
• Pinch salt
• 5g mixed spice
• 45ml milk
• 3 eggs
Grease a 20cm (8”) cake tin. Line with greaseproof paper. Preheat the oven to 180°C/350°F/gas 4. Put the
butter, sugar, dried fruits and spices in the bowl, and beat at speed 3 till combined. Add the eggs and milk
and beat for a few seconds. Gradually add the our, beating till well mixed. Bake in the cake tin for about
1½ hours. Cool in the tin for 15 minutes then turn on to a wire rack.
SPONGE MIXTURE
beater
• 500g plain our
• 250g soft butter or margarine
• 250g sugar
• 2 drops vanilla essence
• 4 eggs
• 15g baking powder
• 125ml milk
• pinch of salt
Grease and line a deep 23cm (9”) round cake tin. Preheat the oven to 190°C/375°F/gas 5. Put everything
into the bowl, mix at speed 1 for 30 seconds, then at speed 3 for 3 minutes, till combined. Pour the
mixture into the cake tin, and bake in the centre of the oven for 50-60 minutes, till a skewer pushed into
the cake comes out clean. Cool on a wire tray. Vary the basic recipe by adding 100g raisins, chopped nuts,
or grated chocolate.
BLENDER RECIPES
LEEK AND POTATO SOUP
• 150g leeks, trimmed
• 150g potatoes, peeled
• 2 vegetable or chicken stock cubes
• 800ml water
• salt and pepper to taste
Blend the leeks and potatoes for a couple of seconds (you want them lumpy, not mushy).
Transfer to a pan, and add the water and stock cubes.
Bring to the boil, stirring, reduce the heat, cover the pan and simmer for 20 minutes.
Let the mixture cool for about 30 minutes, then blend at high speed, till it’s smooth and silky.
Return the mixture to the pan and heat to serving temperature (don’t let it boil).
Taste, adjust the seasoning, and serve with crusty bread.
