1. Preheat your oven to 170 °C (gas mark 3). Cut the butter into small dice.
2. Chop the walnuts in the main bowl fitted with the metal blade for 30 seconds. Add the
sugar, flour, eggs, salt, rum and butter. Blend for 2 minutes.
3. While the machine is still running, add the baking powder via the feed tube. Blend
for a further 10 seconds.
4. Pour the mixture into a well-buttered tin.
5. Bake for about 30 minutes. To check that the cake is cooked, insert the tip of a knife.
It should come out clean.
6. Allow to cool in the oven with the door ajar.
1. Cut the pineapple into quarters and remove the thick skin.
2. Slice the pineapple in the midi bowl fitted with the 4mm slicing disc. Set aside.
3. Cut the melon into quarters and remove the thick rind. Slice the quarters lengthways.
Set aside.
4. Wash and hull the strawberries. Put them with the mint leaves in the bowl with the metal
blade.
5. Blend the strawberries. While the machine is running, add the icing sugar and freshly-
squeezed lemon juice via the feed tube or opening.
6. Pour some strawberry coulis onto each plate. Arrange alternate slices of melon and
pineapple on top.
7. Decorate with a few mint leaves and a whole strawberry in the centre.
8. Serve chilled.
Walnut cake
Melon and pineapple fan
Preparation: 15 min Baking: 30 min Equipment: cake tin
Preparation: 15 min
108
150g shelled walnuts
120g caster sugar
100g softened butter
40g plain flour
1 tbsp rum
3 eggs
1 level tbsp baking powder
1 pinch salt
300g strawberries
1 Victoria pineapple
1 firm-fleshed melon
3 tbsp icing sugar
½ lemon
Mint leaves
1 cakeServes 4
E4
DESSERTS
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