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Savisto Stand Mixer & Chocolate Cake!



Since I first spied a stand mixer many years ago I have had it on my Christmas and birthday list every year. Now since most of friends and family have one I have had a list of exactly what mine needed – dough hook, whisk and general mixer. A good motor which can cope with heavy dough and a also a decent sized bowl. Having looked at many I couldn’t wait when I was offered to review Savisto – Retro Food Stand Mixer! Retailing at under £100 I really wanted to put it through its paces to see if could compete with my mums big brand at 4 times the price.


Savisto’s Retro Stand Mixer comes with three attachments, a rubber spatula and a great book – Effortless Stand Mixer Recipes designed for your mixer. The 5.5l mixer bowl also comes a with a great transparent splash guard which fits all around the bowl and prevents any mix flying round the kitchen.


The mixer arrived very quickly and as soon as I opened the box I was rather impressed with the quality. For the price I did expect something a little flimsy which wouldn’t be that secure on the work top but this is a great weight and the quality seems excellent! It has four anti slip feet as well so sits snuggly in its place on the work top. It has a great 6 speed motor and was amazing as whisking up meringues and pavlovas over the summer.


We have made bread, meringues, cakes and biscuits so far in the mixer and while it isn’t as big as my mums mixer it is definitely large enough for a big family and is a huge bargain for it’s price. The planetary mixing action ensures that every part of the bowl is whisked leaving no unmixed ingredients hiding at the sides or at the bottom. I would highly recommend this as we have used ours lots and haven’t found a problem with it yet! It has made baking so much easier and I am spending more time baking in the kitchen – superb when being gluten free means little choice in baked products unless homemade.
The only downside that I can currently see is that as yet Savisto don’t sell parts individually.


Gluten Free Chocolate Cake

Ingredients

100g  Butter diced, plus extra for greasing
140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
6 large eggs
140g ground almond
pinch of salt
85g caster sugar

Method

Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.

Whisk the egg whites, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Mix in slowly the egg yolks, ground almonds.

Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don’t worry if the cake sinks and cracks slightly – it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
To serve, remove the cake from the tin and peel away the lining paper. 


Comments

  1. I have always wanted one of these mixers too. Your looks great. Yummy cake too :)

    ReplyDelete

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