Catler JE 4011 - Manual (Page 33)

R9
FIBRE FAVOURITES
CARROT CAKE
1¾ cups plain fl our
2 teaspoons baking powder
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
½ cup peanuts, fi nely chopped
½ cup sultanas
½ cup brown sugar, fi rmly packed
1½ cups carrot pulp
2 × 60g eggs, lightly beaten
½ cup oil
¼ cup sour cream
1. Grease and line a 25cm × 15cm loaf pan.
2. Sift
fl our, baking powder, nutmeg,
cinnamon and cardamom into a large
mixing bowl.
3. Add, peanuts, sultanas, brown sugar and
carrot pulp. Stir to combine.
4. Add eggs, oil and sour cream. Beat with
electric mixer, using medium speed until
all ingredients are well blended. Pour into
loaf pan.
5. Bake at 180°C for 1 hour or until cake
is cooked when tested with a skewer.
Remove from oven, stand in cake pan for
5 minutes before turning out onto a wire
cake rack.
BERRY AND WHITE CHOCOLATE MOUSSE
200g white chocolate
200g strawberry pulp
200g raspberry pulp
3 teaspoons gelatine dissolved in 3
tablespoons hot water
3 egg yolks
300ml carton thickened cream
¼ cup icing sugar
2 tablespoons Grand Marnier
1. Melt chocolate over hot water, cool,
being careful not to let it set.
2. Combine strawberry pulp and raspberry
pulp, set aside.
3. Combine melted chocolate, gelatine
mixture and egg yolks, whisk until pale
and glossy.
4. In a separate bowl, beat cream and icing
sugar together until soft peaks form, fold
through chocolate mixture with berry
pulp and Grand Marnier. Pour into a
wetted 5 cup capacity mould. Refrigerate
several hours or overnight.