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  3. Juice Pulp Cake

Juice Pulp Cake

Ȑ
Difficulty
Low
ȑ
Time
105 min
&
Author
lorem ipsum

Ingredients

Servings: 10
Makes: 1

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

  1. Back to homepage
  2. Recipes
  3. Juice Pulp Cake

Juice Pulp Cake

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
105 min
&
Author
Show me the recipe
lorem ipsum
Servings:10
Makes:1

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

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes