Orange Yoghurt Cake

This is definitely a cake for orange lovers. The orange flavour is intense and the addition of yoghurt gives this cake a delicious tang and moistness which makes it perfect for keeping in an airtight container or freezing for school or workday treats. This is a quick mix cake which the Tefal Cuisine Companion mixes in a matter of seconds.

Note: Instead of Plain yoghurt you can use Greek yoghurt, light sour cream or Creme Fraiche, I used a combination of Creme Fraiche and light sour cream.
Note: You could add Poppy Seeds to make an Orange Poppy Seed Cake.

Generously Grease Bundt Tin. Preheat oven 160 deg fan forced.

3 Eggs
Grated zest of 1 Orange
60 gms Orange Juice
240 gms Plain Yoghurt (see note above)
125 gms Butter softened
300 gms Self Raising Flour
200 gms Caster Sugar

Insert Kneading Blade. Stopper out.
Add all ingredients in order listed.
Sp6:15sec or until just combined.
Press Turbo:15sec or until smooth. Time will depend on how soft your butter is.
Place mixture into prepared bundt tin and bake 45-50 minutes or until done when tested.
Rest 5 minutes before turning out onto wire rack to cool.
Decorate as desired.

Orange Fruit Cake

This delicious orange fruitcake is quick and easy to make in the Tefal Cuisine Companion. The Tefal Cuisine Companion creams the butter and sugar before the other ingredients are added and the pre soaked fruit are stirred through just before baking.

Note: The dried fruit, zest and orange juice are combined and refrigerated 12-14 hours before using.
Note: I use eggs from an 800 gram carton of 12 eggs.

300 gms Dried Fruit
190 gms Orange Juice
1 teaspoon Orange Zest grated
Combine dried fruit, 190 gms orange juice and zest, cover with cling wrap and refrigerate 12-14 hours.

Preheat oven 160 deg. Grease and bottom paper line loaf tin, grease paper.

100 gms Glacé Cherries quartered
250 gms Butter softened and diced
110 gms Caster Sugar
4 Eggs
10 gms Orange Juice extra
230 gms Plain Flour

Add glacé cherries to dried fruit/orange juice mixture and set aside.

Insert Kneading Blade. Stopper out.
Add butter and caster sugar.
Sp10:1min 30sec or until mixture is creamy scraping sides of bowl with spatula every 15 sec.
Add eggs, 10 gms orange juice and plain flour.
Sp6:1min
Turbo in 10 sec bursts until batter is smooth scraping sides of bowl with spatula every 10sec.
Remove blade.
Add set aside dried fruit, cherry and orange juice mixture.
Stir with spatula until combined.
Bake 55-60 minutes or until done when tested. Cover loosely with foil after 45 mins if top is browning too much.
Leave in tin 5 minutes then place fruit cake on cooling tray to cool completely.
Decorate as desired.

Orange Chiffon Cake

Chiffon cakes are soft, light as air sponges that can be served plain or split in the middle and sandwiched with whipped cream or cream cheese buttercream. Chiffon cakes can be iced with a simple glacé icing or buttercream. They are cooked in an ungreased loose bottomed specialty chiffon cake tin and when baked are turned upside down and left to cool completely before being loosened with a blunt knife and turned out on a serving dish. The Tefal Cuisine Companion is perfect for whipping the egg whites and cake batter and then combining the two to create a perfect chiffon cake.

Note: Do not open oven door until you're fairly certain the sponge has cooked. It will sink if the oven door is opened before it's cooked through. Mine took 60 mins to cook. 

Note: This recipe is for a 22 cm chiffon cake tin. 

Note: Wipe Cuisine Companion bowl and whisk with some vinegar moistened paper towel before adding egg whites.

Preheat oven 160 deg.

8 large Eggs separated (I used eggs from an 800gm carton of 12 eggs)
1/2 teaspoon Cream of Tartar
48 gms Caster Sugar
160 gms Orange Juice
128 gms Canola Oil
1 & 1/2 teaspoons Orange Zest grated
96 gms Caster Sugar extra
128 gms Plain Flour
32 gms Cornflour
8 gms Baking Powder
Pinch Salt

Weigh all your ingredients and have them ready.
Place your plain flour, cornflour, baking powder and salt together in a small bowl.

Insert Whisk. Stopper out.
Add egg whites
Sp8:1min 50sec.
Add cream of tartar
Start Sp8:8min adding 48 gms caster sugar by the tablespoon after 1 minute and waiting 15 sec before adding each tablespoon.
Place meringue into clean glass bowl scraping meringue from Whisk and CC bowl with spatula.

No need to wash Whisk or Cuisine Companion bowl before making the batter.

Insert Whisk. Stopper out.
Add orange juice, canola oil, zest, egg yolks and 96 gms caster sugar.
Sp8:1 min scraping sides of bowl with spatula as required.
Sift 1/3 of your flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift another 1/3 of your Flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Sift remaining flour, cornflour, baking powder and salt into CC bowl.
Brush off any flour on whisk with pastry brush.
Sp8:20sec, scrape down sides of bowl with spatula.
Add 1/3 of whipped egg whites.
Sp5:8sec.
Add another 1/3of of whipped egg whites.
Sp5:8sec.
Add final 1/3 of whipped egg whites.
Sp5:8sec.
Remove whisk and gently fold through any unmixed egg white mixture with spatula.
Place chiffon cake batter into ungreased chiffon cake tin and bake 160 deg 15 mins then reduce temperature to 155 deg for 40-45 min or until done when tested.
Hold tin 12-15 cm above heatproof surface and drop, this will shock the cake and stop it from sinking.
Place cake tin upside down on cooling rack and leave cake in tin until cooled. Run a blunt knife around the edge and centre of the cake tin to remove chiffon cake to serving plate.
Decorate as desired.

Orange Poppyseed Cake

This orange poppyseed cake is wonderfully moist and delicious and it is a perfect quick mix cake that the Tefal Cuisine Companion blends within minutes. This cake can be iced with orange cream cheese icing, orange glacé icing or left uniced if desired. It is the perfect cake to freeze iced or uniced for school or work lunches.

Note: Australian spoon measurement used in this recipe. 1 tablespoon = 20 mls.
Note: You will need 3 small or 2 large oranges.

Note: Melt butter and zest and juice Oranges first.


Grease and bottom paper line 20cm x 10cm loaf tin, grease paper.

Preheat oven 160 deg.

Cake

2 large Eggs

70 gms Milk
1/2 teaspoon pure Vanilla Extract
125 gms Butter melted and at room temperature
Zest of 2 Oranges 

125 gms Orange Juice strained

300 gms Self Raising Flour
140 gms Caster Sugar 

5 gms Poppy Seeds or to taste

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed above EXCEPT poppy seeds.

Sp6:15sec.

Stopper out.
Scrape sides of bowl and around blade with spatula.

Turbo 10 seconds or until smooth.
Remove blade and stir through poppy seeds

Spoon batter into loaf tin and bake 45-50mins or until done when tested.

Remove from baking tin and place on wire rack to cool.

Ice with orange cream cheese icing when cooled and refrigerate to set icing.

Orange Cream Cheese Icing

80 gms chilled Cream Cheese

30 gms chilled Butter 

280 gms Icing Sugar mixture 

20 gms Orange Juice

Insert Kneading Blade. Stopper in.

Add all ingredients in order listed.

Sp10:1min 30sec or until icing is smooth and creamy. Scrape sides of bowl with spatula as required. Mixture will form a ball at first then become smooth and creamy.

Raspberry Shortbread Kisses

These delightful little melt in the mouth biscuits have a raspberry buttercream filling and would be perfect for a kitchen tea or baby shower. The Tefal Cuisine Companion is used to mix the biscuit dough, make the seedless raspberry jam and and whip up the buttercream. The seedless raspberry jam recipe can be found by typing raspberry jam in the search function above.

Note: This recipe makes approximately 30 completed biscuits.

Biscuits

250 gms Butter slightly softened but firm enough to dice. In hot or humid weather use chilled butter.
50 gms Icing Sugar
250 gms Plain Flour
50 gms Cornflour
1/2 tspn Vanilla Extract
Insert Kneading Blade, Stopper in.
Add all ingredients
Sp10:30sec or until mixture comes together and starts to form a ball. Pulse after 30 sec if necessary.
If mixture is too firm to pipe, continue Sp10: until shortbread mixture softens.
Place biscuit mixture into piping bag fitted with large open star nozzle. Pipe small rounds onto paper lined baking trays.
Bake 160 deg for 10-12 mins or until edges start turning light golden. Leave for 5 mins on baking tray before transferring to cooling racks.

Raspberry Buttercream 

85 gms chilled Unsalted Butter 

210 gms Icing Sugar Mixture

1/2 teaspoon Vanilla Extract

40 gms Raspberry Jam

15 gms Milk

Insert Kneading Blade. Stopper in.

Sp10:1min or until buttercream is smooth and creamy. Scrape sides of bowl as required.

Pipe swirls of buttercream onto the bases of half of the biscuits, sandwich with remaining biscuits.

Cheese, Bacon and Chive Biscuits.

These savoury biscuits are great to have around for a quick after school snack or to serve with pre dinner drinks. The Mini Bowl is ideal to finely chop the bacon which is then added to the rest of the ingredients in the Tefal Cuisine Companion bowl and mixed to a dough in a matter of minutes.

Note: Makes 20 biscuits.

Note: I've used Cayenne Pepper, but Paprika or any other spice can be used.

40 gms Short Cut Bacon cut into thirds

60 gms chilled Butter diced 

80 gms Plain Flour 

15 gms Self Raising Flour 

Pinch Cayenne Pepper or to taste

60 gms Cheddar Cheese grated

5 gms Parmesan grated 

1 tablespoon Chives finely chopped 

2 teaspoons Milk

Insert Mini Bowl

Add bacon

Sp11:15sec or until finely chopped. Remove Mini Bowl and set aside.

Insert Kneading Blade. Stopper in.

Add butter, plain flour, self raising flour, cayenne pepper, cheeses, chopped bacon, chives and milk.

Sp10:60sec

Pulse 45sec or until mixture starts to come together.

Using your hands form dough into log, wrap in cling wrap and freeze 30 mins.

Cut log into 1/2 cm thick rounds, place on paper lined baking tray and bake 160 deg 15 minutes or until biscuits turn golden around the outsides.

Leave to cool on baking tray.

Mayonnaise Chocolate Cake

This mayonnaise chocolate cake is so light and delicate and a perfect dessert served with fruit and cream. The mayonnaise is made with egg, oil and lemon juice which are normal ingredients that you would add to any cake batter. It is best to bake in a loose bottomed cake tin because of the delicate nature of this cake and once baked to leave the cake in the tin for 10 minutes before placing onto wire cooling rack. The Tefal Cuisine Companion is used to mix the cake batter and brandy buttercream. I've used a stick blender to quickly make the mayonnaise and I melted the chocolate in the microwave.

Mayonnaise 

1 Egg
200 gms Canola Oil
15 gms Lemon Juice
Place ingredients in order listed in large beaker or mason jar, insert stick blender and place over egg,  blend 10 seconds without moving the stick blender until mixture starts thickening then move your stick blender up and down until all the ingredients have combined and thickened.

Cake Batter 

Pre heat oven to 160 deg. Grease and bottom paper line 20 cm loose bottomed round cake tin.

100 gms Chocolate melted and cooled to room temperature 

165 gms Self Raising Flour 

95 gms Caster Sugar 

25 gms Cocoa
195 gms Mayonnaise 

110 gms Milk 

110 gms Water

Insert Kneading Blade. Stopper out.

Add self raising flour, caster sugar, cocoa, mayonnaise, milk, water and melted chocolate.

Sp6:30sec. Scraping bowl with spatula as required.

Pulse 10 sec scraping bowl with spatula after 5 sec.

Pour cake batter into prepared tin and bake 35-40 mins or until done when tested.

Leave in tin 10 mins before placing cake on wire cooling rack.

When cold pipe swirls with Brandy buttercream and drizzle with chocolate glaze.

Chocolate Glaze

60 gms Chocolate melted (I melted in microwave)

10 gms Butter melted (I melted in microwave)

Combine melted chocolate and melted butter and stir until smooth.

Brandy Buttercream 

125 gms chilled Butter diced
280 gms Icing Sugar mixture
15 gms Cocoa
20-30 gms Brandy, Creme de Cacao or liqueur of choice
Insert Kneading Blade. Stopper in.
Add all ingredients in order listed
Sp10:60sec or until smooth. Scraping bowl with spatula as required.