Sunday, 12 January 2014

Recipe for berry crumble bundt cake made with the Scraper Mixer Pro from Sage Appliances

Testing the Scraper Mixer Pro from Sage Appliances

I've been a KitchenAid girl for over 10 years now and love it, using a few of the additional attachments you can purchase for it. I'd say the KitchenAid has to be one of the most coveted items for the kitchen for bakers like me. Not only is it a great piece of kit, but lets be honest, it has a sexy style and retro feel to it too!!

I was asked to test this fabulous new machine from Sage Appliances. Differing from other mixers on the market, it has a scraper blade included as well as the standard flat beater, plus a balloon whisk, dough hook and handy little scraper. With the KitchenAid the scraper beater is an additional attachment and costs around £30.

I wanted to give the mixer a real workout and use every attachment. Here I make a mixed berry bundt cake (recipe below) using the scraper blade.

Mucky pup!!
The Sage mixer also comes with a handy pouring spout (as does the KA). I use this every time I'm mixing batter so to minimise those nasty clouds of flour! As you can see the sides of the spout are quite high so it really does cut down on this.

Close-up of the scraper in action.... 360 degree coverage around the bowl leaving no lumpy bits of butter or pockets of flour.

As you can see, a lovely even mix with no floury streaks.

I was and still am really pleased with the results of the Sage mixer. I find I use it more for the mixing of my buttercream as it begins on a very low speed whereas the KitchenAid's slowest speed is still quite fast, probably around the second speed with the Sage. 
A feature that I think is outstanding is the timer and as far as I am aware, no other mixer offers this benefit. My frosting has a 7 minute mix so I can turn my back on the mixer to do other things, without losing track of time and without having to keep checking if the consistency is right. 

Both the KitchenAid and the Sage mixers sit side by side in my workspace and both look equally fantastic! I'd say if you liked more futuristic looking pieces of kitchen gadgetry, with it's sleek stainless steel finish and flashing lights, then the Sage would be for you. For me, on looks only, the KitchenAid is the winner!

Recipe for mixed berry bundt cake with vanilla glaze
  • Bundt
  • 3 cups plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 ¾ cups caster sugar
  • 4 large eggs, room temperature
  • 1tsp of vanilla bean paste (I like Little Pod)
  • 1 cup soured cream
  • Mixed berries
  • 1 cup frozen berries, defrosted
  • 1 cup of Bramley apple sauce
  • 2 Tbsp sugar
  • 1 tsp vanilla bean paste
  • 1 tsp cinnamon
  • Crumble
  • 3 Tbsp unsalted butter, cold and cubed
  • 1/2 cup flour
  • 2 Tbsp brown sugar, packed
  • 1 1/2 Tbsp sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Vanilla glaze
  • 1/2 cup icing sugar
  • 1 tsp vanilla bean paste
  • double cream
  1. Mix the defrosted berries with the apple sauce in a medium bowl. Add sugar, vanilla and cinnamon. Set aside until ready to use.
  2. Crumble
  3. In a medium bowl, whisk together the flour, sugars, cinnamon and nutmeg.
  4. Using a fork, press the cold butter into the mixture until it's the consistency of course breadcrumbs
  5. Bundt
  6. Preheat oven to 170 degrees. Generously grease and flour the inside of your bundt pan.
  7. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  8. In the bowl of your stand mixer, cream together the butter and sugar until light and fluffy.
  9. One at a time, add the eggs, mixing thoroughly after each addition.
  10. Add the vanilla and combine.
  11. In three additions, add the flour alternating with the soured cream.
  12. Fill the bundt pan about 1/3 of the way with batter.

  1. Layer the berry mix on top of the batter evenly. Sprinkle the crumble over the berries.
  2. Scoop batter on top of the berries and crumble and smooth out using a spatula. Make sure you leave about 1 inch of room from the top of the bundt pan.
  3. Bake for 60-80 minutes or until a toothpick comes out clean.
  4. Allow to cool for ONLY 5 minutes in pan before removing to a plate/rack to cool.
  5. Vanilla Glaze
  6. Whisk together the sugar, and vanilla bean paste, adding cream until you reach your desired consistency.
  7. Pour glaze over the bundt so it covers the top and drizzles over the edges.


Happy baking xx
  • Review of dough hook coming soon....

Thursday, 9 January 2014

Let's bake with Miele event

In September (2013) I attended a fabulous event held by Miele at their Experience Centre in Abingdon, Oxfordshire.

We were invited to join two outstanding bakers, Edd Kimber and Richard Bertinet, plus the expert team at Miele, while they tempted us with some fantastic demonstrations.

We watched Edd create his famous macaroons and salted caramel truffles

Richard Bertinet, BBC Food Champion of the Year, writer of books DOUGH, CRUST, COOK and PASTRY, demonstrated the art of kneading dough

We had the opportunity to buy copies of books and get them signed, plus baker's peels and scrapers.

Miele also do a range of food and owner cookery courses, demonstrations and appliance schools to help you get the most out of their appliances.

Looking forward to the next event!

Happy baking xx

Memories of my childhood

Recipe for parkin
Memories of my childhood

I remember every bonfire night would be quite a social to do! We lived around a green and most of the neighbours would come together with various comfort food offerings. From jacket potatoes, to hot dogs, to treacle toffee (ooh, must get my mums recipe and make this soon!) to this delicious parkin. My mum would make it a few days in advance as it is always best left so it goes all lovely and sticky.

The spicy smell of ginger wafting through my kitchen when I made this brought a smile to my face, hope you enjoy as much as I did...


110g butter, melted and cooled, plus extra for greasing
250g plain flour
2 tsp baking powder
3 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
225g black treacle
125ml milk
¼ tsp bicarbonate of soda
2 eggs, lightly beaten
200g caster sugar

  1. Preheat the oven to 180°C (160°C fan oven). 
  2. Grease a 23 °— 10cm loaf tin and line with baking parchment, leaving about a 5cm overhang so that you can remove the cake more easily later. 
  3. Sift the flour, baking powder, ginger, cinnamon and cloves together into a medium bowl and set aside.
  4. Put the treacle and milk into a medium pan and bring to the boil. Turn off the heat and add the bicarbonate of soda. The mixture will bubble and foam; set aside until it settles down.
  5. In a medium bowl, whisk the eggs and sugar together until thickened and pale. Drizzle in the butter and whisk to combine. Then whisk the treacle mixture into the eggs.
  6. Sift the flour mixture over the liquid ingredients and gently fold together until combined. Pour into the prepared tin and bake for 1 hour or until a cocktail stick inserted into the centre comes out clean.
  7. Remove from the oven and allow to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely

Happy baking xx