Loading ...
Loading ...
Loading ...
134
Desserts / Cakes
ingredients
SERVES 8
100
g
(4 oz) plain chocolate
100
g
(4 oz) butter
4 eggs
100
g
(4 oz) icing sugar
50
g
(2 oz) self raising fl our
50
g
(2 oz) ground almonds
Topping:
50
g
(2 oz) butter
25
g
(1 oz) cocoa powder
30 ml (2 tbsp) milk
225
g
(8 oz) icing sugar
Dish: 23 cm (9”) round tin,
greased and lined
Oven accessory: enamel shelf
in lower shelf position
Chocolate cake
Place chocolate and butter in a bowl. Place on the base of the oven and
melt on HIGH MICROWAVE for 1-2 mins. Cool slightly. Whisk eggs and
sugar until pale and fl uffy and then fold in the chocolate mixture. Fold in the
fl our and almonds. Spoon the mixture into the tin. Preheat oven on
CONVECTION 180 °C. Place tin on enamel shelf in lower shelf position and
cook on CONVECTION 180 °C for 40 mins or until cooked. Leave to cool.
To make the topping, place butter in a bowl on the base of the oven and
melt on HIGH MICROWAVE for 30-40 secs. Stir in the remaining ingredients
and beat well until smooth. Spread the topping over the top of the cake.
ingredients
SERVES 6-8
225
g
(8 oz) plain fl our
pinch salt
10 ml (2 tsp) ground ginger
10 ml (2 tsp) baking powder
3 ml ( ¼ tsp) bicarbonate of soda
100
g
(4 oz) soft brown sugar
75
g
(3 oz) butter or margarine
75
g
(3 oz) treacle
75
g
(3 oz) golden syrup
150 ml (¼ pt) milk
1 egg, beaten
Dish: 18 cm (7”) square tin
lined with 2 strips of
greaseproof paper to form a
cross
Oven accessory: glass shelf
in lower shelf position
Gingerbread
Sift the fl our, salt, ginger, baking powder and bicarbonate of soda into a
bowl. Place the sugar, butter, treacle and syrup in a bowl on the base of the
oven and cook on HIGH MICROWAVE for 1 min. Whisk the milk and egg
together. Make a well in the centre of the dry ingredients and pour in the
liquid and syrup, mixing thoroughly. Pour the mixture into the cake tin. Place
tin on glass shelf in lower shelf position and cook on CONVECTION 160 °C
+ SIMMER MICROWAVE for 15-20 mins. Or until just fi rm.
ingredients
SERVES 8
3 medium eggs, beaten
125
g
(4 oz) caster sugar
125
g
(4½ oz) plain fl our
Filling:
jam or cream
icing sugar to dredge
Dish: Swiss roll tin
33 x 23 cm (13”x 9”),
greased and lined with
baking parchment
Oven accessory: wire shelf in
lower shelf position
Swiss roll
Whisk eggs and sugar together in a heatproof bowl until pale and creamy, and
mixture leaves a trail on the surface when the whisk is lifted. Carefully fold in
half of the sifted fl our, and then fold in the other half. Fold in 15 ml (1 tbsp) of hot
water. Tip the tin to allow mixture to run into corners. Preheat oven on
CONVECTION 200 °C with wire shelf in lower shelf position. Place tin on wire
shelf and cook on CONVECTION 200 °C for 10 mins. Place sheet of
greaseproof paper on a damp tea towel and dredge paper with caster sugar.
Quickly turn the Swiss roll out onto the greaseproof and carefully remove the
baking parchment. Spread with jam or desired fi lling. Roll up from short side with
the aid of the greaseproof paper. Dredge with icing sugar.
F0003BH21BP_04_130820.indd 134F0003BH21BP_04_130820.indd 134 2013-8-20 9:21:552013-8-20 9:21:55
Loading ...
Loading ...
Loading ...