Juice Pulp Cake

Name: Juice Pulp Cake
Ingredients: 6 carrots, peeled, cut to fit the feed tube; 4 apples, peeled, cored, cut to fit the feed tube; 4 beetroot, peeled, cut to fit the feed tube; 20 g ginger, peeled; 200 ml oil; 3 eggs; 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 allspice; 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

Difficulty

Low

Time

105 min

Author

Kenwood

Ingredients

Servings

Makes

For the juice pulp

6 carrots, peeled, cut to fit the feed tube
4 apples, peeled, cored, cut to fit the feed tube
4 beetroot, peeled, cut to fit the feed tube
20 g ginger, peeled

For the cake mix

200 ml oil
3 eggs
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 allspice
0.5 tsp sea salt

For the icing

110 g unsalted butter, cubed, at room temperature
100 g icing sugar
0.5 tsp vanilla extract
300 g cream cheese, at room temperature

To finish

pistachios, as needed, chopped
poppy seeds, as needed
pumpkin seeds, as needed

Utensils

1 Loaf tin (900g) 20 or Round tin, 20cm (8") x2, 1 Jug, 1 Bowl medium, Creaming Beater, K-Beater, PureJuice Attachment

Instructions

Step 1

Preheat the oven to 160ºC.

Grease the loaf tin and line with parchment paper.

Assemble the PureJuice attachment.

Fit the PureJuice 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

Add carrots, apples, beetroot and 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

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 splashguard.

Add oil, eggs, sugar, flour, baking powder, soda, spices and 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 round tins instead of loaf tin, adjust baking time to 30-35 minutes.

Let cool completely in the tin on a wire rack.

Step 4

Remove the EasyWarm bowl and the K-Beater.

Attach the Mixer bowl to the machine.

Fit the Creaming Beater to the machine.

Add butter, icing sugar and 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 cream cheese into the Mixer bowl.

Mix on speed 2 for 20 seconds until combined.

Step 5

Use a palette knife or the back of a spoon to spread the frosting on top of the cooled cake.

Sprinkle with chopped pistachio nuts, poppy and pumpkin seeds.

Serve