56
RECIPE
Upside Down Pineapple
Cake
50 g butter
¼ cup fi rmly packed brown sugar
225 g can pineapple slices, drained, juice reserved
1
egg
½ cup caster sugar
½ teaspoon vanilla essence
1 cup plain fl our, sifted
1 teaspoon baking powder
Pinch of salt
Serves 4
• Cut out a 10cm diameter circle of baking paper and
place in the bottom of each ramekin. (Use 4, one
cup 10cm ramekins).
• In a small microwave safe glass bowl, add butter.
Manually set oven to
Microwave
100% > 20-30
seconds >
START
.
• Stir in sugar and beat until smooth. Evenly divide
between the ramekins.
• Arrange a whole pineapple slice on the base of
each ramekin. Set aside.
• In a large bowl, beat the egg until frothy. Add the
caster sugar and vanilla essence. Beat until well
combined.
• In a separate bowl, combine the flour, baking
powder and salt. Slowly fold this mixture into the
egg mixture, followed by the reserved pineapple
juice. Evenly divide the mixture among the
ramekins.
• Place ramekins on the steam tray and on the glass
tray provided.
• Place glass tray in the LOWER position.
• Manually set oven to
Steam Cook High
> 30 minutes
>
START
. Cook until a wooden skewer inserted into
the centre comes out clean. Allow to stand for 5
minutes.
• Invert the cake onto a serving plate.
• Serve with cream if desired.
Chocolate Hazelnut
Brownies
75 g butter
100 g dark chocolate, roughly chopped
¼ cup caster sugar
1 egg, beaten
2
/
3
cup plain fl our
1
tablespoon hazelnuts (crushed, dried and roasted)
Makes 12
• Lightly grease one 12 hole muffi n tray. Set aside.
• In a large microwave safe bowl, place butter
and chocolate. Set oven to
Microwave
100%
for 1 minute, stirring after 30 seconds.
• After cooking, stir until chocolate dissolves.
• Stir in the caster sugar.
• Add the egg, fl our and hazelnuts. Mix until well
combined and forms a sticky dough.
• Spoon mixture in to prepared muffi n tray to about ¾ full.
• Place the muffi n tray on the steam tray and on the
glass tray provided.
• Place glass tray in the LOWER position.
• Manually set oven to
Steam Cook High
> 35 minutes
>
START
.
• After cooking, remove and allow to sit for 5-10 minutes.
• Once cool, remove from the muffi n tray and dust
with icing sugar to serve.
Snowballs with
Raspberry Puree
3 egg whites
½ cup caster sugar
¼ teaspoon cream of tartar
100 g frozen raspberries, thawed
2 teaspoons caster sugar
1 teaspoon lemon juice
Serves 4
• In a large bowl combine the egg whites and cream of tartar.
Beat with an electrical beater on medium speed until foamy.
• Gradually add in ½ cup of caster sugar and continue beating on
high speed until stiff peaks form and mixture is fi rm and shiny.
• Separate mixture into four 10 cm ramekins. Loosely
cover with plastic wrap.
• Place ramekins in the steam tray and on the glass
tray provided.
• Place glass tray in the LOWER position.
• Manually set oven to
Steam Cook High
> 14 minutes
>
START
.
• In a small bowl, press raspberries through a fi ne
sieve to form a puree.
• Stir in the two teaspoons of caster sugar and lemon
juice until sugar dissolves.
• Remove steamed meringue from ramekins.
Place onto a small serving plate drizzled with the
raspberry puree.
• Serve with fresh fruit if desired.
Desserts
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