EN46
Cake Recipes
Hazelnut and Honey Loaf Menu ‘18’ (1 h)
Butter 175 g (6 oz)
Dark Brown Sugar 50 g (2 oz)
Honey 50 g (2 oz)
3 eggs (medium) 150 g
Hazelnuts, finely chopped 100 g (4 oz)
Self Raising Flour 225 g (8 oz)
Milk 60 mL (4 tbsp)
Topping (chocolate & hazelnut spread) 100 g (4 oz)
Topping (cream cheese) 50 g (2 oz)
1
Cream the butter, sugar and honey together until soft and
fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the hazelnuts.
3
Fold in the flour and mix to a soft consistency with the milk.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hour on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 minutes on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 minutes before removing
from the bread pan and allowing to cool.
9
Beat the chocolate spread and cream cheese together. And
spread on the top of the cooled loaf.
Coffee & Pecan Nut Cake Menu ‘18’ (1 h)
Butter 225 g (8 oz)
Light Muscovado Sugar 100 g (4 oz)
3 eggs (medium), beaten 150 g
Pecan Nuts, finely chopped 75 g (3 oz)
Self Raising Flour 225 g (8 oz)
Baking Powder 1 tsp
Strong Fresh Coffee 2–3 tbsp
Optional Icing
Mascarpone Cheese 150 g (5 oz)
Icing Sugar 100 g (4 oz)
Strong Fresh Coffee 1 tbsp
1
Cream the butter and sugar together until soft and fluffy.
2
Add the eggs one at a time, beating well after each addition.
Stir in the Pecan nuts.
3
Fold in the flour and baking powder, and mix to a soft
consistency with the coffee.
4
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
5
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
6
Select menu 18 and enter 1 hour on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 minutes on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 minutes before removing
from the bread pan and allowing to cool.
9
Beat the mascarpone cheese and icing sugar together with
the coffee. And spread on the top of the cooled loaf.
Cherry & Marzipan Cake Menu ‘18’ (1 h)
Golden Caster Sugar 50 g (2 oz)
Butter 175 g (6 oz)
3 eggs (medium), beaten 150 g
Self Raising Flour 225 g (8 oz)
Glace Cherries, chopped 100 g (4 oz)
Marzipan, grated 75 g (3 oz)
Milk 60 mL (4 tbsp)
Topping (Flaked almonds, roasted) 15 g (
1
2
oz)
1
Cream the butter and sugar together until soft then beat in
the eggs, one at a time.
2
Add the flour with the cherries and grated marzipan, mix well
with the milk to a soft consistency.
3
Remove the kneading blade from the bread pan and line the
bottom and sides with baking parchment.
4
Place the mixture in the bread pan, being careful to ensure
that the mixture is inside the baking parchment.
5
Carefully sprinkle the toasted almonds on top of the mixture.
6
Select menu 18 and enter 1 hour on the timer.
7
After baking test with a skewer to see if the cake is cooked. If
the cake does require extra time, select menu 18 again and
enter a further 3–5 minutes on the timer. If it is still just slightly
sticky this will cook through during the stand period.
8
Take the bread pan out of the Bread Maker using oven
gloves. Leave to stand for 5–10 minutes before removing
from the bread pan and allowing to cool.
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