Tool
Flexiklopper
K- Klopper
Pure juice accessoire
Sappulpcake
| Maakt: 1 | Moeilijkheidsgraad: Desserts | Tijdstip: 70 min |
Ingrediënten
6 Wortels
4 appels
4 Bieten
20g gember
200ml olie
3 ei
200g bruine suiker
250g bloem
2tl bakpoeder
0.5tl soda
1tl kaneel
0.25tl gemalen kruidnagl
0.25tl nootmuskaat
0.25tl specerijen
0.5tl zeezout
110g ongezouten boter
100g poedersuiker
0.5tl vanille extract
300g roomkaas
pistachenoten
maanzaad
pompoen zaden
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.