Assessments - 4, GPA: 4.3 ( )

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Grease and line the bases of two 20cm (8 inch) round cake tins. 2 Using the beater on speed 8, beat the butter to soften. Add the sugar and beat until pale and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent curdling. 3 Sieve the remaining dry ingredients into the bowl beating in at speed 2. Blend the chocolate and milk together and then beat into the cake mixture. 4 Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10 minutes and then turn out onto a wire rack to cool. 5 To make the topping, place the chocolate in a bowl set over a pan of simmering water until melted. Remove from the heat. 6 Using the whisk at speed 12, whip the cream until soft peaks form. Fold the chocolate into the cream and use to sandwich the cakes together and spread the remaining mixture over the top of the cake. Decorate with the dark chocolate shavings. Chill before serving. mediterranean fruit ring serves 6 makes 1 loaf 450g (1lb) strong plain white flour 75g (3oz) sultanas 5ml (1tsp) ground cinnamon 50g (2oz) caster sugar 2.5ml (1.2tsp) ground ginger grated rind of 1.2 lemon 2.5ml (1.2tsp) salt 15ml (1tbsp) olive oil 7g sachet (11.2 tsp) fast action 300ml (1.2 pint) lukewarm milk dried yeast beaten egg, to glaze 50g (2oz) chopped almonds or walnuts 1 Sift the flour cinnamon, ginger and salt into the bowl. Add the yeast, nuts, sultanas, sugar, lemon, olive oil and milk. Fit the dough hook and mix to a soft dough on speed 2. 2 Then increase speed to 4-6 and knead for a further 7 minutes until smooth and elastic. Remove the dough from the bowl and form into a ball. Return to the bowl, cover, leave to rise in warm place for 1-11.2 hours or until doubled in size. 3 Transfer the dough to a floured surface and divide into 3 equal pieces. Roll each into a rope shape 62cm (25 inches) long. Lay them side by side. 4 Starting at one end, plait the pieces together. Bring the ends together to form a circle and pinch to seal. 5 Place on a lightly oiled baking sheet, cover with oiled clear film and leave in a warm place to rise for 30-45 minutes until doubled in size. Preheat oven to 200°C/400°F/Gas 6. 6 Brush with beaten egg to glaze and bake for 20-25 minutes or until risen and golden. Transfer to wire rack to cool. Serve sliced. 12 PATISSIER MX270 SERIES & KM270 SERIES recipes chocolate chip walnut loaf serves 6 makes 1 loaf 75g (3oz) caster sugar 5ml (1tsp) vanilla extract 85g (31.2oz) flour 30ml (2tbsp) currants or raisins 5ml (1tsp) baking powder 25g (1oz) walnuts, chopped 60ml (4tbsp) corn flour grated rind of 1.2 a lemon 130g (41.2oz) butter, softened 45ml (3tbsp) plain chocolate chips 2 eggs icing sugar, for dusting 1 Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g (1lb) loaf tin. Sprinkle 10ml (2tsp) of the caster sugar into the pan evenly to coat the base and sides. 2 Sift the flour, baking powder and corn flour into a bowl. Using the beater on speed 10-12, cream the butter to soften. Add the remaining sugar and continue beating until light and fluffy. Gradually beat in the eggs, adding a little of the flour mixture to prevent curdling. 3 Gently fold in the remaining flour mixture, do not over mix. Fold in the vanilla, currants or raisins, walnuts, lemon rind and chocolate chips until combined. 4 Spoon into the tin and bake for 45-50 minutes. Allow to cool in the tin for 15 minutes, before transferring to a wire rack to cool completely. Dust over an even layer of icing sugar before serving. crushed blackberry syllabub serves 4-6 300g/10oz ripe blackberries 300ml (1.2pt) double cream 75g/3oz caster sugar 30ml (2tbsp) brandy finely grated rind and juice of 1.2 lemon 1 Using the beater on speed 6, crush the blackberries with the sugar and lemon zest until you have knobbly, runny mush. Beat in the lemon juice and the cream. 2 Change the beater to a whisk and on speed 10, whisk the mixture, adding the brandy when its beginning to thicken. Carry on whisking until thick and light, but still floppy. 3 Spoon into individual glasses. Either serve immediately or chill until ready to eat. no bake lemon cheesecake serves 6-8 175g (6oz) digestive biscuits 150g (5oz) caster sugar 50g (2oz) butter grated rind and juice of 3 large lemons 25g (1oz) Demerara sugar 450ml (3.4pt) double cream 350g (12oz) full fat soft cheese Fresh seasonal fruit, to decorate 1 Finely crush digestive biscuits in a bag with a rolling pin. Melt the butter in a pan and add the Demerara sugar and biscuit crumbs and stir well to mix. 2 Turn biscuit mixture into 20cm(8inch) round spring-form cake tin and press firmly with a spoon. 3 Using the whisk on speed 4, beat the soft cheese and sugar together, until smooth. Gradually add lemon zest and juice and beat until well combined. Spoon into a separate bowl. 4 Using the whisk on speed 10, whip the double cream until it forms soft peaks. Fold the whipped cream into the cheese mixture. 5 Slowly pour cheese mixture into the cake tin so that it ...

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