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Juice Pulp Cake

Serves: 12 peopleRecipe course: DessertsTotal time (min.): 70
Juice Pulp Cake.jpg Juice Pulp Cake.jpg

Tool

Titanium Patissier XL and PureJuice attachment

Ingredients

For the juice:

6 carrots                                 
4 apples                                  
4 small beetroots, raw or cooked
20g 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 grated
¼ tsp all spice                                        
½ tsp sea salt

For the frosting:

110g unsalted butter, cubed and at room temp    
100g icing sugar                    
½ tsp vanilla extract                               
300g cream cheese, room temp

​​​​​​​To Finish

Pistachios, chopped
Poppy seeds and pumpkin seeds, as needed

Method

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 combined
11 - 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.