Happy Friday everyone!
I hope you're all having a great day so far, I'm going to be sharing my Kenwood "Chef XL" experience (so far) with you and share the carrot cake recipe I posted on Instagram yesterday. This is going to be a good one!
I have been using the Kenwood "Chef XL" mixer now for about 3 weeks and I absolutely love it. One of the main features that surprises me every time is the fact that not only does the food processor and blender (and every other possible attachment) fit onto the stand mixer but they can work simultaneously. So when i'm creaming butter and sugar together to make the base for my brownies, I am also using the food blender on top to liquidise my soup. This simultaneous movement makes being in the kitchen such a fast experience and both items work wonderfully.
Here are a few of the aspects I am loving about the new "Kenwood Chef XL" mixer:
The bowl which is about 6.7L in volume- this means you make batter for a three tiered cake and not have to worry about the mixture falling out.
The fact that there is a light option (touch sensitive) when using your mixer, and this comes in handy for me because I usually work when the sun is setting and that area of my kitchen loses light quite fast.
The attachments are very easy to attach to the stand mixer and once they are on, they are very secure so no matter what you are making, the mixer holds very steady with minimal movement.
All the mixer attachments are stainless steel, so they don't fade after washes and are very sturdy when dealing with a hard/tough mixture. The actual mixer is also very heavy, and I think this is important when trying to find a long lasting machine that won't weather down quickly.
Aesthetically, it is such a beautiful machine that now all my other appliances need to match it, not the other way around.
The Chef XL comes with the standard mixer and attachments, the food processor (for soups etc to liquidise) and the blender that can be used for harder items like frozen produce, a grinder (for coffee and spices) and lastly, the mincer (to make mice, or sausage form scratch etc).
I absolutely love this machine and as a chef I couldn't have asked for a better machine to use, I think if you're someone who is very passionate about baking and loves to be in the kitchen, this is a real investment and something that will last generations (my mother, still has her mother's Kenwood mixer- longevity I tell you!).
Recipe: Carrot Cake
Makes: 1 loaf
Type: Gluten-free and Dairy-free
1 ripe banana, mashed
1 1/3 cup carrot, grated
1/4 cup maple syrup
3 egg, room temp.
1 tsp. vanilla essence
1/2 cup almond butter
1/2 cup coconut flour
1 tsp cinnamon
1 tsp. mixed spice
1/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
In a stand mixer, whisk together the mashed banana, grated carrot, eggs, almond butter, vanilla essence and maple syrup, and set aside.
In separate bowl, whisk together the coconut flour, cinnamon, mixed spice, salt, baking soda and baking powder and add to the wet ingredients and mix well.
Grease a loaf tin (mine made one small loaf) and line the base of the loaf tin with parchment paper so it is easy to take out the loaf using the edge sticking out of the pan.
Preheat the oven to 180 degrees celsius and bake for 45-50 minutes on the middle shelf rack in the oven.
2 tbsp. maple syrup
1/4 cup almond milk
1/2 lemon, squeezed
1/3 cup coconut oil
Melt the ingredients together and pour over the cake once it comes out of the oven, then let it stand and cool down before removing it from the loaf tin.