11
1.Remove
the
lid
from
the
Halogen
Oven,
place
the
low
rack
inside
the
oven
and
replace
the
lid.
Preheat
the
oven
to
180°C.
2.Finely
grate
the
rind
from
half
the
orange
and
half
the
lemon,
cut
both
in
half
and
squeeze
the
juice
from
the
whole
fruits
(you
will
need
about
6
tbsp).
Mix
the
juices
together
in
a
small
basin.
3.Sift
the
flour
and
baking
powder
into
a
large
bowl.
Break
the
eggs
into
the
flour
and
add
the
ground
almonds,
sugar,
butter,
orange
and
lemon
rinds
and
3
tbsp
fruit
juice.
4.With
a
wooden
spoon
or
mixer,
lightly
beat
the
ingredients
together
until
thoroughly
mixed,
light
and
fluffy.
Spoon
into
the
prepared
tin
and
level
the
surface.
5.Put
into
the
hot
oven
and
cook
for
20
‐
25
minutes
until
risen,
firm
to
the
touch
and
cooked
through.
6.Whilst
the
cake
is
cooking,
make
the
drizzle
mixture.
Sieve
the
icing
sugar
into
a
bowl,
pour
in
the
remaining
3
tbsp
fruit
juices
and
mix
to
a
smooth
paste.
7.Turn
the
cake
onto
a
wire
rack
and
whilst
still
hot
use
a
fine
skewer
to
make
several
holes
in
the
top
of
the
cake.
Spoon
the
drizzle
mixture
over
the
top
of
the
cake
and
leave
to
cool.
SPICY
VEGETARIAN
KEBABS
Ingredients
3
tbsp
tikka
paste
500g/18
oz
tub
yoghurt
2
tsp
cumin
seeds
Thumb
‐
size
piece
fresh
root
ginger,
finely
grated
250g/9
oz
small
new
potatoes
300g/11
oz
paneer
cheese,
cut
into
chunks
3
red
onions,
wedges
2
red
peppers,
cut
into
chunks
5
tbsp
mango
chutney
Small
pack
mint
leaves,
leaves
picked
250g/9
oz
bag
salad
leaves
12
chapattis
Cuisine:
Cooking
time:
50
mins
Serving:
4
‐
6
people
Method
Soak
12
wooden
skewers
in
water
for
30
mins
(stop
them
burning).
Mix
the
tikka
