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2000 Watt Stand Mixer with 10 Liter Bowl
Product Id : 011.005.086
Stand mixer with 10 Liters bowl, 6 speeds and pulse function. Read more
LYD 591.00
Quantity
LYD 591.00
Overview
Bowl Capacity
10 Liters stainless steel bowl with handle and transparent anti-splash lid.
Speed Control
6 speeds with pulse and copper motor.
Gear System
Full metal gear system for perfect mixing result and heavy duty usage.
Professional Mixing
3 mixing tools: flat beater, stainless steel balloon whisk, dough hook. It is also provided with planetary mixing action.
LED Power
LED power indicator
Anti-Slip Feet
4 Anti-slip suction feet
General Settings
220-240 V, 50/60 Hz, 2000 W.
Support
Get support for this product
Recipes
Recipes
Dried Apricot Cake
Suggested recipes
Ingredients
1/2 cup chopped dried apricots
1/2 cup raisins
1/4 cup milk
1/2 cup butter, in room temperature
1 cup powder sugar
2 large eggs, 1 egg
1 teaspoon liquid vanilla
1/2 teaspoon baking powder
1 pinch of salt
1/2 cup of flour
1/4 cup crushed nuts
1/2 cup raisins
1/4 cup milk
1/2 cup butter, in room temperature
1 cup powder sugar
2 large eggs, 1 egg
1 teaspoon liquid vanilla
1/2 teaspoon baking powder
1 pinch of salt
1/2 cup of flour
1/4 cup crushed nuts
Method
1. Heat the oven to 180 °C.
2. Use a 9 x 5 x 3 inch rectangular template, put the butter paper in the mold, and set it aside.
3. In a bowl, put apricots, raisins and milk, set aside for a few minutes.
4. Cake mixture: In a bowl of the mixer, put butter and sugar, set the racket and run for a few minutes until the mixture becomes brittle and light in color.
5. Add egg and vanilla and whisk well. Add the second egg and whisk again.
6. Sift the flour, baking powder and salt and add it, and continue to whisk until the flour is gone.
7. Add the mixture of apricots, raisins and milk, using a wide plastic spoon, mixing the flour, not stirring.
8. Pour the mixture into the cake and bake 60 - 70 minutes for the cake to simmer. Leave it in the mold for 10 minutes to cool a little, then remove from the mold and leave it to cool completely.
2. Use a 9 x 5 x 3 inch rectangular template, put the butter paper in the mold, and set it aside.
3. In a bowl, put apricots, raisins and milk, set aside for a few minutes.
4. Cake mixture: In a bowl of the mixer, put butter and sugar, set the racket and run for a few minutes until the mixture becomes brittle and light in color.
5. Add egg and vanilla and whisk well. Add the second egg and whisk again.
6. Sift the flour, baking powder and salt and add it, and continue to whisk until the flour is gone.
7. Add the mixture of apricots, raisins and milk, using a wide plastic spoon, mixing the flour, not stirring.
8. Pour the mixture into the cake and bake 60 - 70 minutes for the cake to simmer. Leave it in the mold for 10 minutes to cool a little, then remove from the mold and leave it to cool completely.
