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– 111 –
Cakes, Slices and Biscuits
C
ELEBRATION
C
AKE
Serves: 8
Ingredients:
200
g
butter or margarine
200
g
dark muscovado sugar
4 eggs, beaten
200
g
plain À our
50
g
ground almonds
100 ml sherry
75
g
candied peel
75
g
glace cherries, roughly chopped
250
g
currants
250
g
raisins
100
g
pecan nuts, broken into pieces
¿ nely grated zest of 1 lemon
7.5 ml mixed spice
2.5 ml vanilla extract
2.5 ml baking powder
Method:
1. Prepare 20 cm round tin by lining with a double
layer of greaseproof paper on the inside and tie
a double band of greaseproof paper around the
outside. Cream the butter and sugar until pale
and À uffy. Add the eggs one at a time, beating
well after each addition. Fold in half the À our
using a metal spoon, then fold in the rest. Stir
in the almonds. Mix in the sherry, and then add
the peel, cherries, raisins, currants, nuts, lemon
zest, spice and vanilla. Stir in the baking powder.
Spoon mixture into the tin and spread evenly,
removing all air pockets. Make a small dip in the
centre.
2. Preheat oven on Convection 140 °C. Place tin on
metal tray in the lower shelf position and cook on
Convection 140 °C for 2 hours or until a skewer
inserted in the middle comes out clean.
3. Leave cake to cool in tin. When completely
cold wrap well in cling ¿ lm and foil to store until
ready to decorate. The cake will keep for several
months.
S
MALL
C
AKES
Makes: 12 little cakes
Ingredients:
100
g
butter
100
g
sugar
2 eggs, beaten
100
g
self-raising À our
Method:
1. Preheat on Convection 170 °C.
2. Beat the butter, which has been kept at room
temperature, and the sugar until a mousse-like
consistency is achieved. Add the eggs one at a
time, beating well after each egg is added. Mix in
the À our. Fill individual paper cases two thirds full
with the mixture.
3. Place paper cases on metal tray in the lower
shelf position. Cook on Convection 170 °C for
20 to 25 minutes.
C
HOCOLATE
C
AKE
Serves: 8
Ingredients:
100
g
plain chocolate
100
g
butter
4 eggs
100
g
icing sugar
50
g
self raising À our
50
g
ground almonds
Topping:
50
g
butter
25
g
cocoa powder
30 ml milk
225
g
icing sugar
Method:
1. Place chocolate and butter in a bowl. Place on
the base of the oven and melt on 1000 W for 1 to
2 minutes. Cool slightly.
2. Whisk eggs and sugar until pale and À uffy and
then fold in the chocolate mixture. Fold in the
À our and almonds. Spoon the mixture into
23 cm round tin lined with greaseproof paper.
3. Preheat oven on Convection 180 °C. Place tin
on metal tray in lower shelf position and cook on
Convection 180 °C for 40 minutes or until cooked.
Leave to cool.
4. To make the topping, place butter in a bowl on
the base of the oven and melt on 1000 W for
30 to 40 seconds. Stir in the remaining
ingredients and beat well until smooth. Spread
the topping over the top of the cake.
Chocolate Cake
F0003BH70QP_CB.indd 111F0003BH70QP_CB.indd 111 2014/7/9 13:34:022014/7/9 13:34:02
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