Cherry and almond cake
Serves 12
Ingredients
150 g plain flour
1 tsp baking powder
100 g butter
50 g caster sugar
Topping
40 g ground almonds
Filling
2 jars of sour cherries (each approx.
680 g)
Topping
1 egg
70 g caster sugar
3 tsp vanilla sugar
4 tbsp double cream
3 tbsp cornflour
3 drops of almond essence
100 g flaked almonds
Method
Mix together the flour, baking powder,
sugar and butter and knead to a
smooth dough. Spread evenly over the
base of a greased springform tin
(
C
26 cm) and create a 2 cm high rim
around the sides.
Prick all over with a fork and scatter
with ground almonds. Drain the
cherries well and arrange over the
dough.
Combine all the ingredients for the
filling, pour over the cherries and bake
until golden.
Recommended settings
Function: Fan plus
Rapid heat-up: off
Temperature: 150–170 °C
Shelf level: 1
Duration: 55–65 minutes
Alternative settings
Function: Conventional heat
Rapid heat-up: off
Temperature: 160–180 °C
Shelf level: 1
Duration: 55–65 minutes
Baking
41
Содержание H6000BM
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