Posts Tagged ‘food processor cakes’

I’m still having a blast with  my new food processor!

Here’s our lime and almond cake, which Pete has now declared to be the best non-chocolate cake I’ve ever made, baked in a Wilton Queen of Hearts bundt pan.  The icing was decorated with lime zest…

We were off to the markets and needed something quick and easy to feed the stall holders, so I tried baking a very basic chocolate pound cake in a roasting tray to see if we could turn it into a slab cake.  It worked a treat!  We took some to the markets and our sons demolished the rest while we were out…

This simple and unpretentious chocolate cake is made special by its icing. I love that the pound cake recipe is so easy that I can make them from memory – even when I mess about with the ingredients!  The instructions are here

  • 250g (8oz) unsalted butter
  • 185g (6oz) self-raising flour
  • 65g (2oz) sifted Dutch-processed cocoa powder
  • 250g (8oz) castor (superfine) sugar
  • 4 large (59g) free range eggs

The batter was baked in a 23cm x 33cm (9″ x 13″) parchment lined pan in a preheated 160C (320F) fan-forced oven for 30 minutes, then topped with icing while still warm and popped into the fridge to set.  Allow the cake to come back to room temperature before serving.  To make the icing, stir and melt the following ingredients together in a double boiler..

  • 100g (33/4oz) dark chocolate callets, or finely chopped chocolate
  • 100g (33/4oz) unsalted butter
  • 100g (33/4oz) icing sugar, sifted (it’s important to sift, or you’ll get lumpy icing)
  • 60ml (¼ cup) milk

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Making hot chocolate mix in the old food processor used to be hard work, but our new Magimix blitzed it up in record time.  I made two kilos (a double batch) using our favourite recipe

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A dollar’s worth of dried chick peas was turned into a large vat of Syrian hommus.  We ate a little of it for lunch, with pita bread and grilled eggplant…

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And finally, using the small bowl and blade of the Magimix, I turned the last of our cayenne chillies…

…and a few of the bishops’ crown chillies…

…plus a handful of spearmint…

…into a small jar of harissa. I’ve been smearing it on toast for breakfast!

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