Titanium Patissier XL and PureJuice attachment
For the juice:6 carrots 4 apples 4 small beetroots, raw or cooked20g fresh ginger, peeled For the cake:200ml oil 3 eggs 200g soft light brown sugar 250g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp ground cinnamon ¼ tsp ground clove ¼ tsp nutmeg, freshly grated¼ tsp all spice ½ tsp sea saltFor the frosting:110g unsalted butter, cubed and at room temp 100g icing sugar ½ tsp vanilla extract 300g cream cheese, room tempTo FinishPistachios, choppedPoppy seeds and pumpkin seeds, as needed
1 - Start by making the juice.2 - Assemble the PureJuice attachment and fit onto the slow speed outlet.3 - Place a bowl under the pulp spout and the juice jug under the juice spout.4 - Turn the mixer on speed 6 and add the carrots, apples, beetroot and ginger into the feed tube user the pusher.5 - Refrigerate the juice and reserve the pulp for later.6 - Next, make the cake. Preheat an oven to 160ºC and grease two round cake tins 20cm (8") and line with parchment paper.7 - Lift the Chef Patissier XL head and fit the head shield.8 - Attach the 7L EasyWarm bowl to the machine and fit the K-Beater and splash guard.Add the oil, eggs, sugar, flour, baking powder, soda, spices, and salt into the bowl.9 - Pour in 50ml of the chilled juice and 350g of the reserved pulp.10 - Select the ‘Sponge cake’ pre-set if applicable. Alternatively, start on speed Min and then gradually increase to speed Max for 1 minute until combined11 - Spoon the mixture evenly into the prepared tins and bake for 30-35 minutes. Alternatively, you can use a loaf tin and bake for 1 hour 10 minutes. Remove from the oven and leave to cool completely in the tin on a wire rack.12 - For the frosting, attach the Mixer bowl to the machine and fit the Creaming beater.13 - Add the butter, icing sugar and vanilla to the bowl. Start the mixer on speed Min, then gradually increase to speed 4 and mix for 2 minutes until light and fluffy.14 - Add the cream cheese and mix on speed 2 for a further 20 seconds until combined.15 - Use a palette knife or the back of a spoon to spread the frosting on top of the cooled cake.16 - Sprinkle with chopped pistachio nuts, poppy seeds and pumpkin seeds.