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Ingredients
6 eggs
Juice and zest of 1 orange
150g (5 oz) castor sugar
2 tbsps plain flour, sifted
80g (3 oz) melted butter
2 tsp (10 ml) Grand Marnier
Orange Roll Cake
Dish: 27 x 17.5 x 3.5cm baking tin
Oven Accessory: enamel shelf
Cooking Time: 18-20 mins.
Serves: 6
1. Pre-heat the oven on convection 190°C with
enamel shelf in position.
2. Grease the baking tin (27x17.5x3.5cm) and line
with baking parchment.
3. Beat together the eggs and sugar until the whisk
holds the impression for 10 seconds. Add the
melted butter and orange juice and zest, beat.
4. Fold in the flour gently, pour into the baking tin.
5. Place on the enamel shelf.
6. Cook for 18-20 minutes until golden brown.
7. Allow to cool, turn tin upside down, peel away
baking parchment and roll.
8. Store in the refrigerator until ready to eat. Sprinkle
with Grand Marnier before serving.
Ingredients
90g (4 oz) Ground Rice
1 litre (1
3
/
4
pt) full-fat milk
80g (3 oz) castor sugar
Few drops vanilla essence
Small cinnamon stick
Riz au Lait
Dish: 1 bowl with 2 litre capacity
Cooking Time: 2 hours 10 mins.
Oven Accessory: Glass Tray
Serves: 4
1. Wash the rice with cold water. Drain.
2. Put the rice, milk and sugar in a large bowl, add
the vanilla essence and cinnamon. Do not cover.
3. Put the bowl into the microwave and cook on
1000W for 9 to 10 minutes, watching carefully
to ensure the milk does not boil.
4. Stir and put on for a further 2 hours on microwave
250W.
5. Once cooked, allow the mixture to cool with a
plate on top. Remove cinnamon stick.
6. The long cooking times in this recipe are so that
the rice will not stick to the bowl, if you do not
have full fat milk then you can use a mixture of 20
cl of semi-skimmed milk and 20 cl cream.
Desserts
