Page 50 - Kenwood Cook Book

Orange Chip Cake
USING ‘K’ BEATER AND Grate 1 oz of the chocolate on the fine
SLICER AND SHREDDER shredder and grate the other 2 oz
’Chocolate, orange and nuts – coarsely with the nuts, keeping the finely
lovely’ grated chocolate for decoration.
4 oz butter or margarine Warm the ‘K’ beater and the bowl.
5 oz sugar Place the butter and sugar and grated
4 oz self-raising flour peel in the bowl and cream on minimum
2 eggs speed increasing to 2 as the ingredients
1 tbsp orange juice combine. When very white and fluffy,
1 dsp grated orange peel break the eggs in, one at a time, beating
3 oz chocolate each thoroughly until mixture is fluffy.
2 oz walnuts Reduce to minimum speed, tip in the
sifted flour, juice, chocolate and, nuts.
Switch off immediately ingredients are
incorporated.
Bake in two 7” sandwich tins for 25
minutes approximately in a moderate
oven (375ºF).
When cool sandwich together with
Orange Butter Icing (page 88) and lightly
dust top with icing sugar.
This mixture may be baked in a 7”
square cake tin, and when cold covered
with orange American Frosting.
Sprinkle the finely grated chocolate on
top and leave to set.
If the mixture is made into a sandwich
make some Orange Butter Icing (page
88) stir in the grated chocolate and place
between the layers.

Walnut Coffee Cake
USING ‘K’ BEATER AND Grate walnuts finely, using slicer and
SLICER AND SHREDDER shredder.
’All in the bowl and mix for just Warm mixing bowl and ‘K’ beater.
two minutes. It couldn’t be Sift flour and baking powder into the
easier and it tastes wonderful’ bowl and add all other ingredients.
6 oz self-raising flour Switch on to minimum speed and
½ tsp baking powder increase very gradually to top speed,
½ tsp salt altogether 2 minutes from time of switch
5 oz sugar on.
4 oz soft butter Turn into a well-greased tin (8” square)
2 eggs and bake approximately 40 minutes in
1 tbsp powdered coffee the centre of a moderately hot oven
3 tbsp milk (375ºF) until firm and springy to the
2 oz walnuts touch.
Cool on a rack, and when cold, ice with
Coffee Butter Icing (page 88) and
sprinkle with a few coarsely chopped
walnuts.
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