User Manual

31
Gluten Free Orange,
Almond & Pistachio Cake
Prep 15 minutes / Cook 1 hour
Serves 10
2 oranges (about 395g), washed, scrubbed
125g blanched almonds
125g pistachio kernels, plus extra 45g roughly
chopped, to garnish
5 eggs
1¼
cups (275g) caster sugar
1 teaspoon gluten free baking powder
Icing sugar, to garnish
Crème Fraiche or full fat natural Greek yogurt, to serve
1. Using a fork prick the oranges all over a few times.
Place into a microwave safe dish. Microwave on
HIGH for 8 minutes, turning halfway through.
Set aside to cool completely. Cut oranges
in quarters; remove and discard seeds.
2. Preheat oven to 180°C no fan (160°C fan-forced).
Grease and line the base and side of a round
22cm (base measurement) spring form pan
with baking paper.
3. Assemble food processor with spindle and
Quad
®
blade. Place almonds and pistachios into
bowl and secure lid. Process for 50 seconds or
until processed into meal. Transfer to a bowl.
Add orange quarters (including skin) to food
processor bowl. Process for 1 minute or until
pureed, scraping sides of bowl down if necessary.
4. Using an electric mixer beat eggs and sugar until
thickened. Use a large metal spoon to fold in
orange pulp, pistachio meal and baking powder
until combined. Spoon mixture into prepared
pan. Bake for 50 min–1 hour or until skewer
inserted in the centre comes out clean. (If top
starts to overbrown, cover with foil). Set aside for
15 minutes to cool slightly. Remove from pan
and transfer to a wire rack to cool completely.
5. Remove from pan. Dust with icing
sugar and garnish with extra pistachios.
Serve with crème fraiche or yogurt.
Little Lime & Passionfruit
Cheesecakes
Prep 15 minutes / Cook 20 minutes
Makes 22
250g packet plain sweet biscuits, quartered
125g butter, melted
2
⁄3 cup (150g) caster sugar
200 ml sour cream
3 eggs
3 teaspoons lime rind
1 tablespoon lime juice
2 x 250g packets cream cheese, chopped, softened at
room temperature
¼ cup (60ml) passionfruit pulp
(about 4 passionfruit)
1. Preheat oven to 160°C no fan (140°C fan-forced).
Line 22 holes of two 12-hole,
1
⁄3 cup (80ml)
capacity muffin pans with paper cases.
2. Assemble food processor with spindle and
Quad
®
blade. Place biscuits into bowl and secure
lid. Process biscuits until mixture resembles
fine breadcrumbs. Add butter. Process until
combined. Divide mixture between paper
cases and press down with the back of a spoon.
Place in the fridge for 15 minutes to chill.
3. Meanwhile, assemble clean and dry processing
bowl with spindle and Quad
®
blade. Place sugar,
sour cream, eggs, lime rind and juice into bowl
and secure lid. Process for 15 seconds or until
smooth. Add cream cheese and passionfruit pulp.
Process for 30 seconds or until just combined.
Pour mixture into prepared cases. Bake for 20–25
minutes or until just set. Cool in oven with door
ajar. Cover and refrigerate for 2 hours or
until well chilled.