31
CALIFORNIAN APPLE CRUNCH
Serves 6-8
800 g can pie apple
1
1
/
2
cups White Wings buttercake mix
125 g hard butter, cut into thin slices
3 tablespoons brown sugar
3 tablespoons coconut
2 tablespoons crushed nuts
1 teaspoon cinnamon
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix, covering completely.
4. Combine last 4 ingredients and sprinkle over sliced butter.
5. Cook on the low rack for 6 minutes on 100% and 3
1
/
2
minutes on TOP
GRILL.
6. Serve warm with whipped cream.
BAKED APPLES
Serves 4
3
/
4
cup walnuts
1
/
4
cup brown sugar
2 teaspoons mixed spice
1. Place walnuts, sugar and mixed spice in a blender or food processor,
process until nuts are finely chopped.
2. Peel and core apples, brush with lemon juice.
3. Brush apples with butter. Toss in walnut mixture until evenly coated.
4. Place in base of a 20 cm glass pie plate. Fill centre of apples with any
remaining walnut mixture.
5. Cook for 4-6 minutes on 100% and 6-8 minutes on TOP GRILL.
Allow to stand for 5 minutes.
6. Serve with whipped cream.
DESSERTS
CHOCOLATE CAKE
175 g Nestlé Milk Choc Melts
100 g butter
125 mL (
1
/
2
cup) sour cream
1
1
/
4
cups warm water
ICING
250 g chocolate
2 tablespoons black coffee
50 mL sour cream
1. Place chocolate and butter in a large microwave safe bowl. Melt for 1-1
1
/
2
minutes on 100%, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on 100%. Mix well.
3. Stir in eggs, flour, sugar and baking powder.
4. Mix well, pour into a greased microwave safe gugelhopf container.
5. Cook for 13 minutes on 50% followed by 13 minutes on CONVECTION
130°C. Allow to stand 10 minutes before turning out.
6. Allow to cool before icing.
ICING
1. Melt chocolate and coffee for 1-2 minutes on 100%.
2. Add sour cream and beat well.
2 eggs, lightly beaten
2
1
/
2
cups self-raising flour, sifted
1 cup brown sugar
1
/
2
teaspoon baking powder
4 large apples
2 tablespoons lemon juice
30 g butter, melted
AUSTRALIAN FRUIT CAKE
Serves 4-6
1 kg mixed fruit
1 cup brown sugar
250 g butter, chopped
2 tablespoons brandy
4 eggs, lightly beaten
2 teaspoons parisienne essence
1. Preheat oven to 180°C.
2. Combine the first 4 ingredients in a large microwave safe bowl. Cover and
cook for 5 minutes on 100%, stirring once. Allow to cool slightly.
3. Stir in eggs and parisienne essence, followed by dry ingredients.
4. Pour into a greased 20cm square cake tin.
5. Cook for 55 minutes on CONVECTION 180°C.
6. Using a 3 cm foil strip, place around the outside of cake container at halfway
of cooking time. (This will prevent the outside from overcooking before the
centre is cooked.)
7. Stand covered for 15 minutes before turning out.
8. Pour over extra brandy. Decorate with extra glacé fruits if desired.
1 cup plain flour, sifted
1 teaspoon baking powder
salt
1
/
2
teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brandy, extra
R890N C/B22-33
08.3.24, 4:23 PM
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