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RECIPES
Serv
100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves
1 Cream the margarine and sugar until light and fluffy,
beat in the eggs. Fold in the flour, ground almond and
fruit until well combined.
2 Spoon the cake mixture into a greased and lined 18cm
(7") cake dish, smooth the surface.
3 Roll out the marzipan into an 18cm (7”) circle and cut
into 8 equal strips, place 4 strips 2cm (
3
/4") apart on
top of the cake and place the remaining strips on top
in the opposite direction to create a lattice effect.
4 Place cherry and walnut halves alternately in each of
the empty squares created by the pattern.
5 Place on the low rack and cook using sequence
programming, DUAL CONVECTION, 180ºC, 30% for
16 minutes then CONVECTION 180ºC for 3
minutes 45 seconds until golden and firm.
LATTICE CAKE
Microwave Tip:
Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.
Mak
100g margarine
100g caster sugar
1 egg (medium), beaten
225g plain flour
100g dried mixed fruit
1 Cream the margarine and sugar, beat in the egg.
2 Stir in the flour and fruit to form a firm dough.
Chill for 1 hour.
3 Preheat oven to CONVECTION 200ºC and grease two
baking trays.
4 Divide dough into 12 evenly sized balls and place 6 balls
on each tray. Flatten slightly.
5 Place one tray on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 200ºC for 15
minutes. Rotate the trays 180º after half the cooking time.
FRUITY BISCUITS
Serv
225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (
1
/2 pint) milk
1 Place oatmeal, flour and ginger in a bowl, mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a
large bowl, heat on 100% for 5 minutes, stir every
minute. Stir in flour mixture, mix well.
3 Grease and line the base of a deep, square 20cm (8")
dish with greaseproof paper, pour in parkin mixture.
4 Place on low rack and bake on DUAL CONVECTION,
180ºC, 30% for 27 minutes until well risen and a
skewer comes out clean.
PARKIN
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.
p84 8/15/06 4:27:24 PMp84 8/15/06 4:27:24 PM