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RECIPES
CHERRY & ALMOND CAKE
Serves 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
1 Cream the butter and sugar together until light and
fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.
4 Place on turntable, use sequence programming to
cook on 50P (MEDIUM) for 9 minutes, then on
DUAL GRILL, 30P (MEDIUM LOW) for 5-6 minutes
until a skewer comes out cleanly.
PLAIN MICROWAVE CAKE
Serves 4 - 6
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water
1 Cream margarine and sugar, beat in the eggs. Fold
in the flour and water. Grease and line the base of
a 17.8cm (7") cake dish with kitchen paper. Spoon
mixture into dish and smooth.
2 Cook on100P (HIGH) for 4-5 minutes until firm.
Allow to cool slightly before turning out.
CARAMEL SHORTBREAD
Serves 6 - 8
shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
topping:
100g (4oz) milk chocolate, in small pieces
Variation:
Shortbread:
Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.
1 To prepare the shortbread, cream the butter and
sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.
2 Press the dough evenly into a greased 17.8cm (7")
flan dish, cook on 50P (MEDIUM) for 6 minutes.
3 Press the hot shortbread firmly down with the back
of a spoon, allow to cool.
4 To prepare the caramel, place all ingredients in a
bowl, mix well. Cook on 100P (HIGH) for 5
minutes, stir every minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a
small bowl and heat on 100P (HIGH) for 1-2
minutes, stir every minute until evenly melted.
Spread on to the caramel, chill to set the chocolate
before cutting into slices.
Microwave Tip: Softening hard marzipan
Remove marzipan from its packaging, place on the turntable and heat on 100P (HIGH) for 30 seconds.
R-753M O/M & C/B 01/03/2000 09:17 Page 45
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