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BAKING GUIDELINES
Baking
Ingredients
175g (6oz) soft margarine
175g (6oz caster sugar
3eggs, beaten
200g (7oz) self raising flour
3ml (
1/2
tsp) salt
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp coffee essence
45 ml (3tbsp) milk
15ml (3tsp) black treacle
75g (3oz) chopped walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
15 ml (1
1/2
tbsp) Camp coffee essence
15 ml (1tbsp) water
Coffee Walnut Cake
Dish: 18 cm (7") round cake tin, greased and lined
Oven Accessory: glass tur metal tray
1. Cream margarine and sugar until light and fluffy. Gradually beat in the eggs.
2. Fold in the dry ingredients. Add coffee essence, milk, treacle and walnuts. Stir well and
spoon into tin.
3. Place tin on metal tray and cook on
CONVECTION 170°C + LOW MICROWAVE
for 16-18
mins. Cool and cut in half.
4. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing
and spread the remainder over the top. Decorate with whole walnuts.
Ingredients
250g (9oz) plain chocolate
250g (9oz) unsalted butter
175g (6oz) plain flour
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
5ml (1tsp) vanilla essence
75g (3oz) pecans, broken into pieces
75g (3oz) milk chocolate, cut into large
chunks
75g (3oz) white chocolate, cut into large
chunks
Chocolate Brownies
Dish: bowl, 30x20x3.5cm (12"x 8" x 1
1/2
") tin lined with lightly buttered greaseproof
paper
Oven Accessory: glass tur metal tray
1. Put the plain chocolate and butter in a large bowl. Place on glass turntable and melt on
HIGH MICROWAVE
for 2 mins. Leave to cool slightly.
2. Sieve the flour and baking powder into a bowl and set aside.
3. Stir the sugar into the chocolate. Add the eggs and vanilla essence. Fold in the flour, nuts
and chocolate.
4. Pour the chocolate mixture into the prepared cake tin. Place on tray and cook on
CONVECTION 180ºC + SIMMER MICROWAVE
for 18-20 mins. The middle should feel soft
when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into
squares.
Ingredients
2 bananas, medium
3 ml (
1/2
tsp) vanilla flavouring
75g (3oz) butter
100g (4oz)granulated sugar
150g (5oz) self-raising flour
3 ml (1/2 tsp) salt
1 1/2 ml (1/4tsp) bicarbonate of soda
2 eggs
Banana Cake
Dish: 18 cm (7") cake tin, lined with greaseproof paper
Oven Accessory: glass tur metal tray
1. Peel the banana and mash until smooth with the vanilla flavouring.
2. Place the butter and sugar in a bowl. Place on glass turntable and heat on
HIGH
MICROWAVE
for 1 minute, or until soft.
3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana.
4. Spoon into the prepared cake tin. Place tin on metal tray and cook on
CONVECTION 160°C
+ WARM MICROWAVE
for 20 minutes, or until cooked.