– 113 –
Cakes, Slices and Biscuits
F
AIRY
C
UP
C
AKE
Makes: 6
Ingredients:
60
g
brown
sugar
60
g
egg
(beaten)
certain
amount dried raisin
A:
70
g
plain
À
our
20
g
matcha tea powder
1
g
baking
powder
B:
35
g
unsalted butter (chopped)
80
g
white chocolate (small pieces)
Mold:
6 sets 6 cm cup cake mold
Method:
1. Mix and sieve ingredients A. Put ingredients B in
a microwave safe casserole and cook on 440 W
for 1 minute to 1 minute 30 seconds with cover.
Stir B and gradually add brown sugar, and then
add beaten egg by three times to mix them well.
Add sieved A and mix using wooden spoon.
Cut the mixture into 6 equal parts, and
¿
t into a
6-diameter cup cake mold respectively, spread
some dried raisin on top.
2. Preheat oven at 180 ºC.
3. After preheating, put the cup cake on the metal
tray and put the tray on the lower shelves to cook
for about 19-20 minutes.
S
TREUSEL
M
UFFINS
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:
1. Make streusel topping by melting the butter on
1000 W for 10 to 20 seconds.
2. Add the remaining topping ingredients and
combine to make a soft dough. Chill. Sift together
the
À
our, bicarbonate of soda, baking powder and
salt. Stir in the sugar. Melt butter for the muf
¿
ns
on 1000 W for 30 seconds to 1 minute. Cool
slightly then mix in the buttermilk and egg.
3. Preheat on Convection 170 °C.
4. 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.
5. Place muf
¿
n tin on metal tray in lower shelf
position and cook on Convection 170 °C for 20 to
25 minutes or until browned and well risen.
F
RUIT
S
CONES
Serves: 10
Ingredients:
225
g
self-raising
À
our
pinch
salt
5 ml
baking powder
50
g
butter
25
g
caster
sugar
50
g
sultanas
75 ml
milk
beaten egg to glaze
Method:
1. Sift the
À
our, salt and baking powder together.
Rub in fat until the mixture resembles
¿
ne
breadcrumbs. Add sugar and sultanas. Make a
well in the centre and stir in enough milk to form
a soft dough. Knead lightly. Pat out to 2 cm thick
and cut into 10 rounds with a 5 cm cutter.
2. Preheat oven on Convection 210 °C.
3. Place the rounds on greased double grill tray
and metal tray and brush with beaten egg. Place
metal tray in lower shelf position and double grill
tray in higher shelf position. Cook on Convection
210 °C for 12 to 15 minutes or until cooked and
golden brown.
C
HOCOLATE
P
EANUT
B
UTTER
C
HEESECAKE
Serves: 6 to 8
Ingredients:
Base:
250
g
peanut
cookies,
¿
nely crushed
125
g
butter
Filling:
500
g
cream cheese, softened
½ cup
brown sugar
1 cup
crunchy peanut butter
2 eggs
1 teaspoon
vanilla essence
½ cup
sour cream
Topping:
150
g
chocolate
¼ cup
sour cream
Method:
1. Melt butter in a 1 litre casserole dish on 1000 W
for 30 to 40 seconds.
2. Add crushed biscuits and combine. Press biscuit
mixture evenly over base and sides of a greased
23 cm spring form tin. Refrigerate until
¿
rm.
3. Preheat oven to Convection 170 °C.
4. Place
¿
lling ingredients into a mixing bowl, beat
until mixture is combined. Pour mixture into
chilled biscuit base. Place on metal tray in lower
position, cook on Convection 170 °C for 55 to 60
minutes. Allow to cool and spread with topping.
Topping:
1. Melt chocolate in a 2-cup jug on 800 W for 1 to
2 minutes. Stir in sour cream. Spread over
cheesecake.
F0003BH70QP_CB.indd 113
F0003BH70QP_CB.indd 113
2014/7/9 13:34:03
2014/7/9 13:34:03
