RECIPES
Serv
100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves
1 Cream the margarine and sugar until light and fluffy,
beat in the eggs. Fold in the flour, ground almond and
fruit until well combined.
2 Spoon the cake mixture into a greased and lined 18cm
(7") cake dish, smooth the surface.
3 Roll out the marzipan into an 18cm (7”) circle and cut
into 8 equal strips, place 4 strips 2cm (
3
/
4
") apart on
top of the cake and place the remaining strips on top
in the opposite direction to create a lattice effect.
4 Place cherry and walnut halves alternately in each of
the empty squares created by the pattern.
5 Place on the low rack and cook using sequence
programming, DUAL CONVECTION, 180ºC, 30% for
16 minutes then CONVECTION 180ºC for 3
minutes 45 seconds until golden and firm.
L
ATTICE CAKE
Microwave Tip:
Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.
Mak
100g margarine
100g caster sugar
1 egg (medium), beaten
225g plain flour
100g dried mixed fruit
1 Cream the margarine and sugar, beat in the egg.
2 Stir in the flour and fruit to form a firm dough.
Chill for 1 hour.
3 Preheat oven to CONVECTION 200ºC and grease two
baking trays.
4 Divide dough into 12 evenly sized balls and place 6 balls
on each tray. Flatten slightly.
5 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 200ºC for 15
minutes. Rotate the trays 180º after half the cooking time.
F
RUITY BISCUITS
Serv
225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (
1
/
2
pint) milk
1 Place oatmeal, flour and ginger in a bowl, mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a
large bowl, heat on 100% for 5 minutes, stir every
minute. Stir in flour mixture, mix well.
3 Grease and line the base of a deep, square 20cm (8")
dish with greaseproof paper, pour in parkin mixture.
4 Place on low rack and bake on DUAL CONVECTION,
180ºC, 30% for 27 minutes until well risen and a
skewer comes out clean.
P
ARKIN
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.
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