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– 92 –
Cakes, Slices and Biscuits
C
HOCOLATE
C
AKE
C
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:
Place chocolate and butter in a bowl. Place on
the base of the oven and melt on 1000 W for 1-2
minutes. Cool slightly. 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
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 minutes or until cooked.
Leave to cool. To make the topping, place butter in
a bowl on the base of the oven and melt on 1000 W
for 30-40 secs. Stir in the remaining ingredients and
beat well until smooth. Spread the topping over the
top of the cake.
V
ICTORIA
S
ANDWICH
C
Serves: 8
Ingredients:
175
g
butter or margarine
175
g
caster sugar
3 eggs
175
g
self-raising À our
Method:
Cream butter and sugar until pale and À uffy. Add the
eggs a little at a time beating well after each addition.
Fold in half the À our, using a metal spoon, then fold
in the remaining À our. Spoon the mixture into the tins
and level with a knife. Preheat oven on Convection
180 °C. Place one tin in the centre of the enamel
shelf and one tin in the centre of the wire shelf. Cook
on Convection 180 °C for 20-25 minutes or until
cooked. Sandwich together with cream and jam and
dust with icing sugar or with a ¿ lling of your choice.
S
TREUSEL
M
UFFINS
C
Makes: 6
Streusel topping:
50
g
butter
75
g
plain À our
30 ml granulated sugar
15 ml ground mixed spice
Muf¿ ns:
200
g
plain À our
3 ml bicarbonate of soda
10 ml baking powder
pinch salt
75
g
caster sugar
75
g
butter
200 ml buttermilk
1 medium egg, beaten
100
g
fresh berries
Method:
Make streusel topping by melting the butter on
1000 W for 10-20 secs. Add the remaining topping
ingredients and combine to make a soft dough. Chill.
Sift together the À our, bicarbonate, baking powder
and salt. Stir in the sugar. Melt butter for the muf¿ ns
on 1000 W for 30 secs - 1 min. Cool slightly then mix
in the buttermilk and egg.
Preheat on Convection 170 °C with the enamel shelf
in the lower shelf position. Lightly stir the buttermilk
mixture into the À our mixture. Fold fruit in gently.
Divide mixture equally between 6 muf¿ n cases.
Crumble small amounts of streusel topping over
each muf¿ n. Place muf¿ n tin on enamel shelf and
cook on Convection 170 °C for 20-25 mins or until
browned and well risen.
F0003BH22QP_CB.indd 92 2014/5/27 9:14:36
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