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Ingredients:
• 1
00g dark chocolate
• 1
00g unsalted butter
• 1 medium egg
• 75g light soft brown sugar
• ¾ tsp vanilla extract
• 75g self-raising flour
• 45g walnuts, chopped
• 1 tbsp milk
Chocolate Brownie
M
akes: approximately 20 pieces
Cooking time: 45 minutes
Preparation time: 10 minutes
Cake Tin - Desserts
Method:
1 L
ightly grease and then line the base and sides of the cake tin with
baking paper.
2 Break the chocolate into pieces and place in a heatproof bowl with
the butter. Place over a pan of hot water and stir occasionally until
melted.
3 Place the egg, brown sugar and vanilla extract into a mixing bowl
and beat until smooth and creamy (approximately two minutes
with a hand mixer, a little longer with a wooden spoon).
4 Add the melted chocolate mixture, flour, walnuts and milk and mix
thoroughly with a wooden spoon.
5 Preheat the Health Fryer.
6 Pour the mixture into the prepared cake tin, place the tin into the
frying basket and bake at 170°C for 40-45 minutes.
7 Leave to cool in the tin for 30 minutes before turning out onto a
wire rack to cool completely.
8 Cut into squares and store in a cake tin.
Ingredients:
• 110g soft unsalted butter
• 170g self-raising flour
• 170g caster sugar
• 4 tbsp milk
• Grated zest of a large lemon
• 2 medium eggs
For the syrup:
• Juice of a lemon
• 3 level tbsp icing sugar
Lemon drizzle cake
Serves: 4- 6
Cooking time: 1 hour
Preparation time: 10 minutes
Method:
1 Grease and line the base and sides of the cake tin with non-stick
baking paper.
2 Place all the ingredients into a mixing bowl ( except the lemon
juice and icing sugar)
3 Mix well either with a hand mixer or a wooden spoon until smooth.
4 Using a spatula, place the mixture into the tin and level the
surface. Make a slight hollow with the back of a spoon in the
centre.
5 Preheat the Health Fryer.
6 Cook at 160°C for 60 minutes.
7 Leave the cake in the tin and whilst still warm, lightly prick the
surface with a cocktail stick or fine skewer.
8 Spoon over the lemon syrup and allow to cool fully in the tin.
9 Run a silicone spatula around the edge of the cake to loosen it and
then serve dusted with a little sieved icing sugar.
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