134
Desserts / Cakes
ingredients
SERVES 8
175
g
(6 oz) soft margarine
175
g
(6 oz) caster sugar
3 eggs, beaten
200
g
(7 oz) self raising fl our
½ tsp salt
1 tsp mixed spice
3 tbsp (45 ml) Camp coffee
essence
1 tbsp (15 ml) milk
1 tbsp (15 ml) black treacle
75
g
(3 oz) chopped walnuts
Icing:
50
g
(2 oz) soft margarine
225
g
(8 oz) icing sugar
2 tbsp (30 ml) Camp coffee
essence
1 tbsp (15 ml) water
Dish: 18 cm (7”) round cake
tin, greased and lined
Oven accessory: glass shelf
in lower shelf position
Coffee walnut cake
Cream margarine and sugar until light and fl uffy. Gradually beat in the eggs.
Fold in the dry ingredients. Add coffee essence, milk, treacle and walnuts.
Stir well and spoon into tin. Place tin on glass shelf and cook on
CONVECTION 160 °C + SIMMER MICROWAVE for 20-25 mins. Cool and
cut in half. 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
SERVES 8-10
200
g
(8 oz) butter, softened
200
g
(8 oz) golden caster
sugar
4 eggs
½ tsp almond extract
175
g
(6 oz) self raising fl our
85
g
(3 oz) ground almonds
½ tsp baking powder
300
g
(10 oz) glace cherries
100 ml (3 ½ fl oz) milk
2 tbsp fl aked almonds
Dish: 20 cm (8”) round cake
tin, lined
Cherry and Almond cake
Preheat oven to CONVECTION 160 °C. Line the base and sides of a deep
cake tin. Beat together the butter and sugar until light and fl uffy, then beat in
the eggs, one by one. Fold in the almond extract, fl our, ground almonds and
baking powder, followed by the cherries and milk. Scrape into the prepared
tin, scatter over the fl aked almonds, then bake on CONVECTION 160 °C for
1 hour 20 mins – 1 hour 25 mins. Cool the cake in its tin before serving.
ingredients
SERVES 10
225
g
(8 oz) self-raising fl our
pinch salt
1 tsp baking powder
50
g
(2 oz) butter
25
g
(1 oz) caster sugar
50
g
(2 oz) sultanas
5 tbsp (75 ml) milk
beaten egg to glaze
Dish: bowl, baking sheet
32 x 23 cm (12” x 9”) greased
and enamel shelf greased
Oven accessory: enamel
shelf in lower shelf position
and wire shelf in upper shelf
position
Fruit scones
Sift the fl our, salt and baking powder together. Rub in butter until the mixture
resembles fi ne breadcrumbs. Add sugar and sultanas. Make a well in the
centre and stir in enough milk to form a soft dough. Knead lightly. Pat out to
2 cm (¾”) thick and cut into 10 rounds with a 5 cm (2”) cutter. Preheat oven
on CONVECTION 210 °C with wire shelf in upper shelf position. Place the
rounds on the baking sheet and enamel shelf and brush with beaten egg.
Place enamel shelf in lower position and baking sheet on wire shelf. Cook
on CONVECTION 210 °C for 12-15 mins or until cooked and golden brown.
PA_F0003BH72BP_00_140331.indd 134PA_F0003BH72BP_00_140331.indd 134 2014/4/1 9:45:472014/4/1 9:45:47
