– 90 –
Cakes, Slices and Biscuits
C
HOCOLATE
C
HEESECAKE
C
Serves: 6
Ingredients:
100
g
butter
250
g
digestive biscuits, crushed
150
g
plain chocolate
30 ml milk
450
g
soft cheese
100
g
soft brown sugar
2 large eggs
5 ml vanilla essence
Method:
To Cook by Convection:
Place butter in bowl on the base of the oven and melt
on 1000 W for 40-50 secs. Stir in biscuits and press
into base of fl an. Melt chocolate with milk on 600 W
for 1-2 mins. Leave to cool slightly. Preheat oven on
Convection 150 °C. Mix all the remaining ingredients
and stir in chocolate. Pour over biscuit base. Place
fl an on enamel shelf in lower shelf position and cook
on Convection 150 °C for 30-35 mins. Chill before
serving.
S
MALL
C
AKES
C
Makes: 12 little cakes
Ingredients:
100
g
butter
100
g
sugar
2 eggs, beaten
100
g
self-raising fl our
Method:
Preheat on Convection 170 °C with the enamel shelf
in the lower shelf position. Beat the butter, which has
been kept at room temperature, and the sugar until
a mousse-like consistency is achieved. Add the eggs
one at a time, beating well after each egg is added.
Mix in the fl our. Fill individual paper cases two thirds
full with the mixture. Place baking tray on enamel
shelf. Cook on Convection 170 °C for 20-25 minutes.
C
ELEBRATION
C
AKE
C
Serves: 8
Ingredients:
200
g
butter or margarine
200
g
dark muscovado sugar
4 eggs, beaten
200
g
plain fl our
50
g
ground almonds
100 ml sherry
75
g
candied peel
75
g
glace cherries, roughly chopped
250
g
currants
250
g
raisins
100
g
pecan nuts, broken into pieces
fi nely grated zest of 1 lemon
7.5 ml mixed spice
2.5 ml vanilla extract
2.5 ml baking powder
Method:
Prepare the tin by lining with a double layer of
greaseproof paper on the inside and tie a double
band of greaseproof paper around the outside.
Cream the butter and sugar until pale and fl uffy.
Add the eggs one at a time, beating well after each
addition. Fold in half the fl our using a metal spoon,
then fold in the rest. Stir in the almonds. Mix in the
sherry, and then add the peel, cherries, raisins,
currants, nuts, lemon zest, spice and vanilla. Stir in
the baking powder. Spoon mixture into the tin and
spread evenly, removing all air pockets. Make a
small dip in the centre. Preheat oven on Convection
140 °C. Place tin on enamel shelf in the lower shelf
position and cook on Convection 140 °C for
2 hours or until a skewer inserted in the middle
comes out clean. Leave cake to cool in tin. When
completely cold wrap well in cling fi lm and foil to
store until ready to decorate. The cake will keep for
several months.
MP_F0003BH20QP_00.indb 90MP_F0003BH20QP_00.indb 90 2013/12/9 11:40:252013/12/9 11:40:25
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