75
I
ngredients
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration
100 g (4 oz) currants
100 g (4 oz) sultanas
100 g (4 oz) raisins
275 g (10 oz) plain flour
100 g (4 oz) chopped mixed peel.
225 g (8 oz) butter or margarine
225 g (8 oz) soft brown sugar
grated rind of one lemon
4 eggs
Dundee Cake
Dish: 20 cm (8") round tin, greased and lined Oven Accessory: glass turntable +
metal tray
1. Mix the chopped nuts, fruit, peel and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the flour, fruit, peel and nuts. Spoon mixture into tin and hollow out the centre slightly.
Split the reserve almonds, and arrange on top. Cook on Combination: CONVECTION
160°C + WARM power for 40 - 45 mins.
Ingredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muscovado sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased Oven Accessory: glass turntable +
metal tray + low rack
1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
greased dish and press until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power for 30 - 60 seconds or until
melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination: TURBO-BAKE 250°C + GRILL 3 +
SIMMER power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces
and allow to cool.
BAKING
I
ngredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
100 ml (3
1
/
2
fl oz) milk
beaten egg to glaze
Fruit Scones Makes 12
Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 210°C
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2cm (
3
/
4
") thick and cut into 10 rounds with a 5 cm (2") cutter. Place
on baking sheet, brush with beaten egg and cook on CONVECTION 210°C for 15 mins. or
until well risen and golden brown.
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