Breville EM6, Instructions For Use Manual

APPLE AND CINNAMON
TEACAKE

180g butter

1

⁄

2

cup light brown sugar

2 teaspoons grated lemon ring

4 eggs

1 

1

⁄

4

cups self-raising flour

1 teaspoon cinnamon

1

⁄

2

cup milk

2 apples, peeled, cored and sliced

2 tablespoons sugar

2 teaspoons cinnamon

1.  Cream butter and sugar on speed 4 until

light and fluffy, beat in rind.

2.  Gradually add eggs one at a time,

beating well after each addition.

3.  Fold through flour and cinnamon

alternatively with milk.

4.  Lightly grease a 20cm spring form pan.

5.  Mix sugar and cinnamon together. 

6. Arrange 

1

⁄

2

the apple slices on the base of

the pan, sprinkle with sugar mix.

7. Pour over 

1

⁄

2

the prepared cake mixture;

arrange remaining apple over the top of

cake mixture.

8.  Cover with remaining cake mixture and

bake for 60 minutes in a moderate oven

180c until firm and golden.

Serve sliced warm.

TEA CAKES Cont’d

23

FRUITY TEA CAKES

1 cup mixed fruit medley

3

⁄

4

cup light brown sugar, lightly packed

2 tablespoons butter

1 cup boiling water

2 eggs

2 

1

⁄

4

cups self-raising flour

1 teaspoon cinnamon

1

⁄

2

teaspoon mixed spice

icing sugar, for dusting

1.  In the glass mixing bowl, combine the

fruit, sugar, butter and water on speed 1,

mix well, cool slightly.

2.  Gradually add eggs, flour and spice into

fruit mixture until well combined, using

speed 3.

3.  Spread the mixture into a greased and

lightly floured 20cm loaf pan.

4.  Bake in a moderate oven for 45 minutes

or until golden brown.

5.  Cool in tin for 5 minutes, turn out and

cool on rack.

6.  Dust lightly with icing sugar.

SPEEDY BANANA LOAF

125g butter, melted

1

⁄

2

cup sugar

2 eggs

2 bananas, peeled and mashed

1 teaspoon vanilla essence

1 

1

⁄

2

cups self-raising flour

1 teaspoon grated lemon rind

1

⁄

2

cup milk

1.  Cream butter and sugar in the glass

mixing bowl, until creamy and fluffy, on

speed 4.

2.  Add eggs gradually and mashed bananas.

3.  Add alternatively the milk, flour and

lemon juice.

4.  Beat on speed 3 for 5 minutes.

5.  Pour into a lightly greased 23cm loaf pan.

6.  Bake in moderate oven 180c for 25-30

minutes or until golden brown. Cool in pan

for 5 minutes before removing from pan.

7.  Place onto wire rack to cool.

TEA CAKES

22

BR3936 EM6 WizzMix Plus Book  22/7/02  4:29 PM  Page 22