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Ingredients
175g (6oz) soft margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising flour
3ml (
½ tsp) salt
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp coffee essence
45 ml (3tbsp) milk
15ml (1tb sp) black treacle
75g (3oz) chopped walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
15 ml (1
½ tbsp) Camp coffee
essence
15 ml (1tbsp) water
Dish: 18 cm (7") round cake tin, greased and
lined
Oven Accessory: anti-spark ring + wire shelf in
lower position
Cream margarine and sugar until light and fluffy.
Gradually beat in the eggs. Fold in the dry ingredients.
Add coffee essence, milk, treacle and walnuts. Stir well.
Spoon into tin. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for 30-40
mins. Cool. 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.
Coffee and Walnut Cake
Ingredients
700g (1lb 8oz) rhubarb
3tbsp ginger jam
3 oranges segmented
Topping
300g plain flour
150g Softened butter
150g Demerara sugar
Ground ginger to taste
Dish: Large shallow oven proof dish
Oven Accessory: Wire shelf on lower level
Ingredients
Chop rhubarb. Microwave on HIGH MICROWAVE with
1tbsp water for 6 mins. Put rhubarb into the dish. Dot
around the jam and add the orange segments. Rub
butter into the flour until the mixture resembles
breadcrumbs. Stir in the sugar. Add spices to taste.
Sprinkle the crumble over the fruit. Put the wire shelf on
the lower level and cook on CONVECTION 230ºC +
Simmer for 20 mins.
Tip: Alternatively swap rhubarb, ginger jam and oranges
for apple and sultanas. Swap ground ginger for mixed
spice and cinnamon.
Rhubarb, Ginger and Orange Crumble
Desserts & Baking