58
RECIPES
CHERRY & ALMOND CAKE
Serves 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
1 Cream the butter and sugar together until light and
fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.
4 Place on turntable, use sequence programming to
cook on 50% for 9 minutes, then on DUAL GRILL,
30% for 5-6 minutes until a skewer comes out
cleanly.
CHOCOLATE CAKE
Serves 4 - 6
200g (7oz) margarine
200g (7oz) caster sugar
4 eggs (size 3), beaten
200g (7oz) self raising flour
100g (4oz) cocoa powder
30-45ml (2-3tbsp) water
1 Cream margarine and sugar, beat in the eggs. Fold
in the flour, cocoa powder and milk. Grease and
line the base of a 20.4cm (8") cake dish with
greaseproof paper. Spoon mixture into dish and
smooth.
2 Cook on100% for 9-10 minutes until firm. Allow to
cool slightly before turning out.
CARAMEL SHORTBREAD
Serves 6 - 8
shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
topping:
150g (5
1/2
oz) milk chocolate, in small pieces
Variation:
Shortbread:
Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.
1 To prepare the shortbread, cream the butter and
sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.
2 Press the dough evenly into a greased 17.8cm (7")
flan dish, cook on 50% for 6 minutes.
3 Press the hot shortbread firmly down with the back
of a spoon, allow to cool.
4 To prepare the caramel, place all ingredients in a
bowl, mix well. Cook on 100% for 5 minutes, stir
every minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a
small bowl and heat on 100% for 1-2 minutes, stir
every minute until evenly melted. Spread on to the
caramel, chill to set the chocolate before cutting into
slices.
Microwave Tip: Softening hard marzipan
Remove marzipan from its packaging, place on the turntable and heat on 100% for 30 seconds.
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Summary of Contents for R-793M
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