118
BAKING
I
ngredients
50 g (2 oz) whole almonds,
blanched and
chopped, reserve 6 whole
for decoration
100 g (4 oz) currants
100 g (4 oz) sultanas
100 g (4 oz) raisins
275 g (10 oz) plain flour
100 g (4 oz) chopped
mixed peel.
225 g (8 oz) butter or
margarine
225 g (8 oz) soft brown
sugar
grated rind of one lemon
4 eggs
Dundee Cake
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: glass tur metal tray
1. Mix the chopped nuts, fruit, peel and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy.
Beat in the eggs one at a time.
3. Fold in the flour, fruit, peel and nuts. Spoon mixture into tin
and hollow out the centre slightly. Split the reserve almonds,
and arrange on top. Cook on Combination: CONVECTION
160°C + WARM power for 40-45 mins.
Ingredients
250 g (9 oz) butter, cut
into pieces
275 g (10 oz) golden syrup
75 g (3 oz) light muscovado
sugar
425 g (15 oz) oats
Classic Flapjack
Makes 18
Oven Accessory: enamel shelf
1. Line the base of the enamel shelf with a sheet of baking
paper.
2. Put the butter, syrup and sugar into a Pyrex
®
bowl (do not
cover). Melt the butter and dissolve the sugar on MEDIUM
power for 4–5mins. Stir and check the mixture regularly,
taking care not to let the mixture overheat and burn.
3. Remove mixture from the microwave, and stir in the oats.
4. Preheat the oven on CONVECTION 180°C.
5. Press the mixture into the tin. When the oven has
preheated bake the flapjack on CONVECTION 180°C for
20-25 mins, until golden brown on top.
6. Allow the flapjack to cool in the enamel shelf for 5 mins.
then mark into 18 pieces with the back of a knife while still
warm. Allow to cool completely in the enamel shelf before
removing, and then cutting.