RECIPES
Mak
res
125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 82)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 82)
15ml (1 tbsp) clear honey (see tip, page 88)
demerara sugar to sprinkle
1 Grease and line the base of a squar
with greaseproof paper.
2 Cream the margarine, honey and sugar until light and
fluffy. Beat in egg and lemon rind, stir in lemon juice,
flour and milk.
3 Spoon mixture into the prepared dish.
Place on the low rack and bake on DUAL
CONVECTION, 200ºC, 50% for 10 minutes until firm
to the touch. Cool before turning out.
4 To prepare topping, place lemon juice and honey in a
bowl, mix well. Heat on 100% for 1 minute.
Brush over the cake, sprinkle with sugar and cut into 9
squares.
H
ONEY
&
LEMON SQUARES
Serv
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped
1 Combine all the loaf ingredients in a large bowl.
Spoon the mixture into a greased and lined 1.5 litre
(2
1
/
2
pint) glass loaf dish.
2 To prepare the topping, mix the flour and sugars
together in a small bowl.
3 Cut in the margarine with a knife until the mixture
resembles coarse crumbs. Stir in the walnut.
4 Sprinkle the topping over the loaf mixture.
5 Place on the low rack and cook on DUAL
CONVECTION, 200ºC, 30% for 30 minutes.
B
ANANA STREUSEL LOAF
Serves
175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into pieces
1 Grease and line the base of a 20cm (8") cake dish with
greaseproof paper.
2 Cream margarine and sugar, beat in eggs. Fold in flour.
Place half the mixture in a separate bowl, stir the
orange rind into one bowl. Heat chocolate on 100%
for 2 minutes, stir every 30 seconds until melted. Stir
chocolate into the other bowl. Place alternate
spoonfuls of the two mixtures into prepared dish.
3 Use a skewer to swirl mixture creating a marbled
effect, smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes out
clean. Allow to cool before turning out.
C
HOCOLATE ORANGE CAKE
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