Why should you try baking with a blender?
Up until recently I looked to the humble blender for my morning smoothie or homemade soups, but to know I can now use it to prepare cake batter it has changed my world. Standing mixers and hand-held whisk are brilliant kitchen tools but they’re not incredibly versatile. Equally the beautiful standing mixers aren’t always affordable and if you’re not a regular baker its understandable how it might not feature high on your list of expenses.
However, the Kitchenaid K400 blender is brilliant as it’s a one stop shop tool for all your recipes. It makes your smoothies (VERY well I might add) can blitz tough ingredients such as nuts and ice and now as it can also be your right hand man for baking.
Read below some of the top features of the K400 blender and my top tips for baking with it
Key Features of the K400 Artisan Blender
1. Adaptive Intelli-Speed motor which senses the contents to maintain optimal speed.
2. 1.2L solid ribbed glass jar.
3. 5 speed dial including Pulse, 3 preset recipe programs and an amazing self-cleaning cycles.
3. Soft start feature that begins the motor at a slower speed to fold in ingredients and then quickly increases.
4. Choice of 11 gorgeous colours to match your home and style.
Top tips for baking with a blender
- Choose a recipe that has quite a high liquid ratio such as recipes that ask for oil over butter, yoghurt and lots of eggs
2. Blend slow then build up the speed
3. Put your liquids in first
4. When adding any hot or warm ingredients such as melted butter or milk, ensure the lid is on but leave the cap off to allow for some steam to exit.
What is a brown butter glaze?
Only the best glaze ever! Brown Butter Glaze is a mix of butter, brown sugar and double cream which is melted together until a toffee sauce is formed. The addition of icing sugar makes it a glaze as when it’s poured over the cake it sets.
If the toffee apple flavour combination tickles your tastebuds then after this bundt you should try these Toffee Apple Macarons.
Toffee Apple Bundt Cake
Reminisent of bonfire night toffee apples this bundt cake is the taste of Autumn
- 2 cooking apples chopped
- 350 g self-raising flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 300 ml vegetable oil
- 120 ml plain yoghurt
- 250 g brown sugar
- 100 g caster sugar
- 3 eggs
- 1 tsp vanilla
Preheat your oven to 160°C and grease a bundt tin very well using butter.
Begin by peeling, coring and chopping your apples and then leave them to one side in some lemon water to stop them going brown.
In a blender, add the oil, yoghurt, vanilla, eggs, brown sugar and caster sugar and blend on a low setting until well combined.
In a large bowl add the flour, spices and baking powder and mix them together.
Gradually add the flour one tablespoon at a time into the blender and blitz slowly until all the flour is well incorporated.
Pour the batter into a large bowl and fold through the apples.
Add the batter into the bundt tin, smoothing it out as you go. Then before putting into into the oven to bake tap it twice on your work surface to release any air bubbles.
Bake for 40-45 minutes until well risen and golden brown.
Brown Butter Toffee Glaze
For the brown butter toffee glaze melt the brown sugar, butter and cream in a saucepan over a low heat and stir until completely melted
Bring to the boil and stir constantly for 1 minute then turn down to simmer for 30 seconds.
Remove from the heat and then add the icing sugar and whisk the mixture until fully combined. Leave to cool slightly, it will thicken as it cools.
Once the bundt is baked and cooled slightly, pour over the thickened glaze. If it has thickened too much you can reheat gently before serving.