Morphy Richards Total Control Instructions For Use

18
Method:
1 G
rease and line an 8” deep round cake tin with greaseproof paper
on the base and sides. Preheat the oven to 180°C, Gas Mark 4.
2 P
lace all the dry ingredients into a mixing bowl.
3 Place the Spindle and Fine Grating Disc into the Bowl. Attach the
L
id and Main Unit, using the Precise Control Trigger on speed 6
w
ith the pusher, grate the carrot. This should take 20- 30 seconds.
4 A
dd the carrot to the dry ingredients, add the oil, eggs, syrup and
zest of 1½ oranges.
5 Mix for one to two minutes with a hand mixer until combined.
6 Place the mixture into the prepared cake tin, cover with a piece of
greaseproof paper and bake in the centre of the oven for
approximately 1½ hours or until a skewer inserted into the cake
comes out clean. Leave the cake to cool in the cake tin.
7 Fit the Blade into the Bowl and add the margarine and zest.
8 Attach the Lid and Main Unit. Using the Precise Control Trigger on
speed 7, blend for a few seconds.
9 Gradually add the icing sugar 2 tbsp at a time through the Feed
Tube. Blending for a few seconds between each addition until
incorporated. Scrape the sides of the Bowl down with a spatula, if
necessary.
10 Once the cake is completely cold, cut horizontally and fill with the
orange flavoured butter cream. Sprinkle a little sifted icing sugar
onto the top of the cake.
Ingredients:
F
or the cake:
• 225g carrots
• 2
25g light brown soft sugar
• 225g self raising wholemeal
flour
• 75g rolled oats
• 1
level tsp bicarbonate soda
• 1 level tsp mixed spice
• 1 level tsp salt
• 200ml vegetable oil
• 3 medium eggs, beaten
• 1 tbsp golden syrup
• Finely grated zest of
1½ oranges
For the butter cream:
• 100g soft margarine
• Zest of ½ orange
• 200g icing sugar, sieved
Carrot Cake
Method:
1 Place the Workcentre Blade in the Bowl. Add the biscuits and fit the
Lid and Main Unit.
2 Using the Precise Control Trigger on speed 7, crush the biscuits into
crumbs in short bursts.
3 Stir the biscuits into the melted butter and press evenly into the
base of an 8” (20cm) loose bottom cake tin. Chill in the fridge for
45 minutes to 1 hour. Rinse and dry the bowl.
4 Place the Workcentre Blade in the Bowl, add the mascarpone,
sugar, zest and 50ml of orange juice and using the Precise Control
Trigger on speed 7, beat together for 30-40 seconds, scraping the
Bowl down with a plastic spatula as necessary.
5 Spread the cheese mixture over the biscuit base and chill for a
further 30 minutes. Remove from the tin.
6 To decorate, either grate a little of the dark chocolate over the
surface or place the chocolate in a heatproof bowl over barely
simmering water and melt. Drizzle over the surface of the
cheesecake.
Note: For a change, use 2 lemons instead of an orange. If using
digestive biscuits, increase the amount of butter to 60g.
Ingredients:
• 200g ginger nut biscuits,
halved
• 50g unsalted butter, melted
• 2 x 250g mascarpone cheese
• 40g icing sugar, sifted
• Finely grated zest and juice of
1 orange
• 25g dark chocolate
Orange Cheesecake
Serves: 4
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Morphy Richards Total Control Specifications

General

Type	Immersion blender
Product color	White
Removable bowl	Yes
Country of origin	China
Bowl capacity	0.75 L
Number of speeds	8
Power source	AC
Package depth	260 mm
Package width	250 mm
Package height	246 mm
Package weight	2280 g
Pallet height	1726 mm
Pallet weight	153920 g
Quantity per pallet	48 pc(s)
Quantity per pallet layer	16 pc(s)
Number of layers per pallet	3 pc(s)
Number of cartons per pallet	12 pc(s)
Number of cartons per pallet layer	4 pc(s)

Weight and Dimensions

Depth	65 mm
Height	390 mm
Weight	1719 g