75
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.
I
ngredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased
Oven Accessory: glass tur
metal tray + low rack
1
.
Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
greased dish and press until smooth.
2. Cook on
HIGH
power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on
HIGH
power for 30 - 60 seconds or until
melted.
4
.
Mix all the topping ingredients together.
5. Pour over the base and cook on
Combination: TURBO-BAKE 250°C + GRILL 3 +
SIMMER power
for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces
and allow to cool.
BAKING
I
ngredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (3
1/
2
fl oz) milk
beaten egg to glaze
Fruit Scones
Makes 12
Dish: baking sheet (round)
Oven Accessory: glass tur metal tray + low rack
1. Preheat oven on
CONVECTION 210°C
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2cm (
3/
4
") thick and cut into 10 rounds with a 5 cm (2") cutter. Place
on baking sheet, brush with beaten egg and cook on
CONVECTION 210°C
for 15 mins. or
until well risen and golden brown.