Apple & walnut cake
Premeasure ingredient groups (sieve together
ingredient Group 2). Place in bowls near Breadmaker.
Ingredient group 1
Softened Butter
2 tbsp
Milk
1 tbsp
Raw, Grated, Peeled, Granny Smith Apples
1
1/
4
cups
Egg
1 large
Chopped Walnuts
1/
2
cup
Chopped Dates (optional)
1/
2
cup
Ingredient group 2
Plain White Flour
2 cups
Bicarbonate of Soda
1/
2
tsp
Baking Powder
1/
4
tsp
Granulated Sugar
1/
2
cup
Salt
1/
4
tsp
Ground Cinnamon
1/
4
tsp.
Ground Nutmeg
1/
4
tsp.
Use setting
10
Method
Follow method given for standard cake mix.
NOTE: Drain apples to remove excess juice before
mixing with other ingredients.
Jam Making
Jam is made by boiling the fruit, sugar and lemon
juice until it forms a ‘gel’ which sets on cooling. In
order for this ‘gel’ to form, all jam recipes require the
following:
a) Pectin is found in the cell walls of fruit and the
amount present depends on the type of fruit and
the age and quantity of the fruit.
b) Sugar.
c) Lemon Juice (acid).
It is important that these substances are present in
the right proportions.
If you wish to experiment and make your own jam
recipes, use the guidelines for the ingredients to use.
DO NOT USE MORE THAN 3 CUPS OF FRUIT. You may
find that you will have to experiment with different
quantities of lemon juice and use different types of
sugar, when making your own recipes. This is due to
different fruits having different pectin and acid
content. This means they require different
concentrations of lemon juice and sugar in order to
form a ‘gel’. Use good quality fruit which is just ripe
(or slightly under ripe) when it has its highest pectin
content. NEVER USE FRUIT WHICH IS OF POOR
QUALITY OR OVER-RIPE.
Safety notes when making jam
Do not open the lid during the jam cycle.
Once finished leave the jam for about 10 mins
before opening lid. Then open lid very slowly. Carefully
remove the kneading blade using metal tongs, before
pouring the jam into prepared warm jars.
Using oven gloves and slowly pour the jam into
prepared jar(s), (cleaned and warmed). Allow to cool
thoroughly and once cooled store the jam in the fridge.
Jam recipe
Ingredients
Plum
Strawberry
Fruit (prepared chopped)
3 cups*
3 cups*
Preserving Sugar
1 cup
1 cup
Lemon Juice
3 tbsp
3 tbsp
Use setting
11
11
Method
1 Measure the ingredients into baking pan.
2 Insert the baking pan securely into Breadmaker,
close lid.
3 Select setting 11
4 Push start button.
5 The breadmaker will beep 3 times and the display
will flash ‘END’ when the jam is done.
6 Using oven mitts, remove pan from unit.
NOTE: Plums should be washed, destoned and cut
into pieces. Strawberries should be washed, hulled and
cut into pieces.
NOTE: The fruits in the recipes above were fresh
and ripe. The quantity of jam made is approximately
one medium sized jar. Wide necked jars are easier and
safer to fill.
If the jam is not setting at the end of the jam
programme, cooking can be continued on the
Extrabake programme ’0’, provided the breadmaker
has not been switched off. Try an Extrabake time of 30
minutes. Note Extrabake can only be used once at the
end of the programme.
*You can also try fruit combined with baking
apples, this will achieve a firmer set, combine 2
1/
2
cups
of fruit with
1/
2
cup of baking apples, (plus sugar and
lemon juice as in recipe). Alternatively specially
prepared pectin products can be added to achieve the
required set.
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