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Pineapple cake
For the cake:
2 eggs
80 g sugar
1
1
/
2
ripe bananas
30 g chocolate chips
100 g plain flour
3
/
4
tsp. baking powder
Topping:
1 tin pineapple chunks
(drained weight 240 g)
1
1
/
2
tbsp brown sugar
1
1
/
2
tbsp desiccated coconut
Beat together the eggs and sugar until
frothy. Mash the bananas with a fork,
and add to the egg mixture. Sift
together the flour and the baking
powder, stir in the chocolate chips, and
fold into the mixture. Spread the mixture
into the gourmet plate. Scatter the
drained pineapple over the mixture,
and sprinkle over the sugar and
desiccated coconut. Place the gourmet
plate on the turntable. Bake the cake
for approx. 10 minutes at 450 W + Grill
until golden. Cut into 8 slices.
Quick almond tart
For the base:
100 g plain flour
1
/
2
level tsp baking powder
75 g butter or margarine
30 g sugar
Filling:
75 g butter
100 g chopped almonds
Few drops of almond essence
30 g sugar
1
/
2
packet vanilla sugar
75 ml double cream
To spread over the top:
50 g apricot jam
Mix together the flour, baking powder,
butter and sugar, and knead to a
smooth dough. Roll out the mixture into
the gourmet plate, and build up the
edges to 1 cm. Place the gourmet plate
on the turntable, and bake the base for
approx. 4 minutes at 450 W + Grill. For
the filling, melt the butter in a pan on
the hob, stir in the rest of the
ingredients and simmer for approx. 5
minutes. Whilst still hot, spoon the
mixture into the base. Place the
gourmet plate on the turntable, and
bake the tart for approx. 5 minutes at
450 W + Grill until golden. When cool,
spread with apricot jam. Cut into 8
slices.
Gourmet plate
44