Juice Pulp Cake
Ingredients
6 unit carrot, peeled, cut to fit the feed tube
4 unit apple, peeled, cored, cut to fit the feed tube
4 unit beetroot, peeled, cut to fit the feed tube
20 g ginger, peeled
200 ml oil
3 unit egg
200 g light brown sugar
250 g plain flour
2 tsp. baking powder
0.5 tsp. bicarbonate of soda
1 tsp. ground cinnamon
0.25 tsp. ground clove
0.25 tsp. nutmeg, freshly grated
0.25 tsp. all spice
0.5 tsp. sea salt
110 g unsalted butter, cubed, at room temperature
100 g icing sugar
0.5 tsp. vanilla extract
300 g cream cheese, at room temperature
pistachios, as needed, chopped
poppy seeds, as needed
pumpkin seeds, as needed
Instructions
STEP 1/6
Preheat the oven to 160ºC
Grease the loaf tin and line with parchment paper
Assemble the pure juice attachment
Fit the pure juice attachment to the machine
Place a bowl under the pulp spout and the juice jug under the juice spout
Ensure the anti-drip stopper is in the open position before juicing
STEP 2/6
Add Ingredients 1 (carrots, apples, beetroot, ginger) into the feed tube
Juice into the jug on speed 6 using a pusher
Refrigerate until ready to use
Reserve the pulp and set aside
STEP 3/6
Lift the Chef Patissier XL head and fit the heat shield
Fit the K beater to the machine
Attach the EasyWarm bowl to the machine and fit the splash guard
Add Ingredients 2 (oil, eggs, sugar, flour, baking powder, soda, spices, salt) into the EasyWarm bowl
Add 50 g of the chilled juice into the EasyWarm bowl
Add 350 g of the reserved pulp into the EasyWarm bowl
Start the speed on Min and gradually increase speed
Mix on speed Max for 1 minute until combined
Or use the ‘Sponge cake’ pre-set if applicable
Spoon the mixture evenly into the prepared loaf tin
Bake at 160ºC for 1 hour 10 minutes
If you are using 2 rounds tins instead of loaf tin, adjust baking time to 30-35 minutes
Let cool completely in the tin on a wire rack
STEP 4/6
Remove the EasyWarm bowl and the K beater
Attach the Mixer bowl to the machine
Fit the Creaming beater to the machine
Add the first three items of Ingredients 3 (butter, icing sugar, vanilla) into the Mixer bowl
Start the speed on Min and gradually increase speed
Mix on speed 4 for 2 minutes until light and fluffy
Add the remaining item of Ingredients 3 (cream cheese) into the Mixer bowl
Mix on speed 2 for 20 seconds until combined
STEP 5/6
Use a palette knife or the back of a spoon to spread the frosting on top of the cooled cake
STEP 6/6
Sprinkle with chopped pistachio nuts, poppy and pumpkin seeds
Juice Pulp Cake
Ingredients
6 unit carrot, peeled, cut to fit the feed tube
4 unit apple, peeled, cored, cut to fit the feed tube
4 unit beetroot, peeled, cut to fit the feed tube
20 g ginger, peeled
200 ml oil
3 unit egg
200 g light brown sugar
250 g plain flour
2 tsp. baking powder
0.5 tsp. bicarbonate of soda
1 tsp. ground cinnamon
0.25 tsp. ground clove
0.25 tsp. nutmeg, freshly grated
0.25 tsp. all spice
0.5 tsp. sea salt
110 g unsalted butter, cubed, at room temperature
100 g icing sugar
0.5 tsp. vanilla extract
300 g cream cheese, at room temperature
pistachios, as needed, chopped
poppy seeds, as needed
pumpkin seeds, as needed
Instructions
STEP 1/6
Preheat the oven to 160ºC
Grease the loaf tin and line with parchment paper
Assemble the pure juice attachment
Fit the pure juice attachment to the machine
Place a bowl under the pulp spout and the juice jug under the juice spout
Ensure the anti-drip stopper is in the open position before juicing
STEP 2/6
Add Ingredients 1 (carrots, apples, beetroot, ginger) into the feed tube
Juice into the jug on speed 6 using a pusher
Refrigerate until ready to use
Reserve the pulp and set aside
STEP 3/6
Lift the Chef Patissier XL head and fit the heat shield
Fit the K beater to the machine
Attach the EasyWarm bowl to the machine and fit the splash guard
Add Ingredients 2 (oil, eggs, sugar, flour, baking powder, soda, spices, salt) into the EasyWarm bowl
Add 50 g of the chilled juice into the EasyWarm bowl
Add 350 g of the reserved pulp into the EasyWarm bowl
Start the speed on Min and gradually increase speed
Mix on speed Max for 1 minute until combined
Or use the ‘Sponge cake’ pre-set if applicable
Spoon the mixture evenly into the prepared loaf tin
Bake at 160ºC for 1 hour 10 minutes
If you are using 2 rounds tins instead of loaf tin, adjust baking time to 30-35 minutes
Let cool completely in the tin on a wire rack
STEP 4/6
Remove the EasyWarm bowl and the K beater
Attach the Mixer bowl to the machine
Fit the Creaming beater to the machine
Add the first three items of Ingredients 3 (butter, icing sugar, vanilla) into the Mixer bowl
Start the speed on Min and gradually increase speed
Mix on speed 4 for 2 minutes until light and fluffy
Add the remaining item of Ingredients 3 (cream cheese) into the Mixer bowl
Mix on speed 2 for 20 seconds until combined
STEP 5/6
Use a palette knife or the back of a spoon to spread the frosting on top of the cooled cake
STEP 6/6
Sprinkle with chopped pistachio nuts, poppy and pumpkin seeds