Magimix MINI PLUS - Manual (Page 37)

69
69
68
68 DESSERTS DESSERTS
Preparation: 15 min.
Cooking: 40 min.
Equipment: 10 x 25 cm
(4 x 10-inch) cake tin
Walnut Cake
Pre-heat the oven to 150°C / 300°F (gas mark 2).
Chop the nuts in the main bowl, fitted with the main blade
and the Blender
m
ix attachment
Add 60g (2 1/2 oz) of sugar and the butter cut into small
pieces, and blend for 2 minutes.
While
the machine is still running, add the eggs one by one
through the feed tube, followed by the rum, salt, the
remaining sugar and the flour. Add the walnuts to the bowl
and stir in using the pulse button.
Tip
the mixture into a well-buttered tin and bake in the oven
for 40 minutes.
Ingredients
(for 1 cake)
• 175 g (6 oz) shelled
walnuts
• 2 x 60 g (2 x 21/2 oz)
sugar
• 100 g (31/2 oz)
softened butter
• 1 tbsp rum
• 3 eggs
• 40 g plain flour
• 1 pinch of salt
Preparation: 10 min.
Cooking: 20 min.
Equipment: (saucepan),
tart ring or quiche tin,
greaseproof or silicone
paper
Fresh Fig Tart
Pre-heat the oven to 200°C / 390°F (gas mark 6).
Butter the tin and line it with the puff pastry. Prick the base
with a fork. Cover it with a circle of greaseproof paper and
weigh this down with baking beans to keep the pastry flat.
Bake in the oven for 15 minutes.
Meanwhile,
simmer 4 of the figs in a saucepan with the
sugar and water over a low heat until the liquid becomes
very syrupy. Pour into the main bowl and blend for one
minute.
Cut
the remaining figs into 4 to 6 pieces, depending on their
size, and arrange them in the baked tart shell. Cover with the
fig "jam" and return to the oven for 5 minutes.
Ingredients
(serves 4-5)
• 1 pkt ready made puff
pastry
• 800 g (13/4 lb) fresh
figs
• 100 g (31/2 oz) sugar
• 125 ml of water
Preparation: 15 min.
Cooking: 55 min.
Equipment: rectangular
cake tin 20 cm
(8-inch) long,
wire cooling tray
Spice Cake
Butter a cake tin and dust with flour.
Pre-heat the oven to 160°C / 320°F (gas mark 2-3).
Grate the carrots using the 2-mm grater disc, placing the
pieces horizontally in the feed tube to ensure you get a long
grate. Set aside.
Replace
the disc with the main blade and put the flour,
baking powder, salt and spices in the main bowl. Use the
pulse button once, then add the prunes. Add the eggs, sugar
and shredded carrots and blend for one minute. Add the
walnuts and use the pulse button twice.
Gradually
add the oil via the feed tube. Blend for a further
minute, then add the raisins and give 3 short bursts of the
pulse button.
Tip
into the cake tin and bake in the oven for 55 minutes.
Leave the cake to cool for 5 minutes, then ease it out of the
tin and onto the cooling rack. When it is completely cool,
dust with icing sugar.
Ingredients
(serves 4)
• 150 g (5 oz) plain flour
• 2 tsp baking powder
• ¼ tsp ground nutmeg
• ¼ tsp mixed spice
• ½ tsp ground cinnamon
• 7 stoned prunes
• 40 g (1½ oz) shelled
walnuts
• 2 medium carrots, peeled
and cut into large pieces
• 2 eggs
• 200 g (7 oz) sugar
• 150 ml (5 fl oz) oil
• 20 g (3/4 oz) raisins
• Icing sugar
• 1 pinch of salt