35
RECIPES
Serves 4 - 6 (700g)
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
TOPPING:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and add to the
mixture along with the almond essence.
5 Spoon into a greased and lined 18cm PYREX® cake
dish.
6 Cook using
Express Cook EC-7 “Cake”
.
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a smooth
paste. Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
C
OFFEE
&
ALMOND CAKE
Serves 4 - 6 (700g)
175g caster sugar
175g margarine
3 eggs (medium)
75g self raising flour
50g cocoa powder
75g plain or milk chocolate drops
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder together then fold
into the mixture.
4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm
PYREX® cake dish.
6 Cook using
Express Cook EC-7 “Cake”
.
Leave to stand for 10 minutes before serving.
D
OUBLE CHOC
-
CHIP CAKE
Serves 4
450g seasonal fresh fruit, lightly cooked
100g brown sugar
5ml (1 tsp) cinnamon
100g plain wholemeal flour
75g rolled oats
75g margarine
1 Place the fruit, 50g of the brown sugar and the
cinnamon in a 1.5 litre casserole dish, mix well.
2 Place flour and oats in a bowl, mix well and rub in
margarine, until mixture resembles breadcrumbs.
3 Add remaining brown sugar, mix well. Sprinkle over
the fruit and cook on 30P for 12 - 14 minutes.
F
RUIT CRUMBLE
Makes 675g
675g strawberries, hulled
45 ml (3 tbsp) lemon juice
675g preserving sugar
1 Place strawberries and lemon juice in a large bowl,
heat on 100P for 5 minutes, or until the fruit has
softened. Add sugar, mix well.
2 Cook on 70P for 45 - 50 minutes, until setting point
❇
is reached, stir every 4 - 5 minutes.
3 Pour into hot, clean jars. Cover, seal and label.
S
TRAWBERRY JAM
* Setting point:
To determine, place 5ml (1 tsp) jam onto a chilled saucer. Allow to stand for 1
minute. Move surface of jam gently with your finger, if the surface wrinkles the
setting point has been reached.
R-25STM Cookbook 11/03/2005 14:04 Page 35
