Magimix MULTIFUNCTION STEAMER - Manual (Page 54)

Preparation: 15 min
Cooking: 45-50 min at 100° Serves 4
4 Granny Smith apples
8 slices stale brioche
300 ml low fat thick crème
fraîche
3 tbsp orange-flower water
3 tbsp caster sugar
3 tsp ground cinnamon
1 knob butter
Peel and slice the apples. Combine the cream,
orange-flower water, sugar and cinnamon.
Butter a cake tin and line the base with a layer of
brioche. Add a layer of apples followed by a layer
of crème fraîche. Repeat this operation twice,
ending with the apples.
Pour a litre of water into the water tank. Place the
cake tin in one of the steamer baskets, cover with a
piece of aluminium foil, put the lid on and cook for
the time indicated above. Serve slightly warm.
Apple and cinnamon pudding
Preparation: 15 min
Cooking: 45-50 min at 100° Serves 6 to 8 personnes
3 large eggs
200 g caster sugar
210 g plain flour + 1 tbsp
flour
Juice of ½ lemon
2 tsp baking powder
250 ml thick crème fraîche
1 tsp vanilla extract
1 knob butter
1 pinch salt
250 ml raspberry coulis
Lemon cake
Beat the eggs and add the sugar and lemon juice.
Mix the flour, baking powder and salt in one bowl
and the crème fraîche and vanilla in another. Fold
the flour mixture into the eggs, followed by the
cream mixture. Repeat this process twice.
Divide the cake mixture between 2 small buttered
and floured cake tins. Remember that these cakes
will rise a lot. Pour a litre of water into the water
tank. Put the cake tins in one of the steamer
baskets, cover with a piece of aluminium foil, put
the lid on and cook for the time indicated above.
Allow to cool before turning the cakes out of their
tins. Serve with the raspberry coulis.
52 Desserts