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AKES & BISCUITS
Microwave Tip: Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100P ( HIGH) for 30
seconds.
1 Cream the butter and sugar together until light
and fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.
4 Place on turntable, use sequence programming
to cook on 50P (MEDIUM) for 9 minutes, then on
DUAL GRILL, 30P ( MEDIUM LOW) for 5-6
minutes until a skewer comes out cleanly.
HERRY & ALMOND CAKE
SERVES 6
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
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100g (4oz) margarine
100g (4oz) caster sugar
2 eggs (size 3), beaten
100g (4oz) self raising flour
30-45ml (2-3tbsp) water
1 Cream margarine and sugar, beat in the eggs.
Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.
2 Cook on100P (HIGH) for 4-5 minutes until firm.
Allow to cool slightly before turning out.
LAIN MICROWAVE CAKE
P
SERVES 4-6
SERVES 6-8
1 To prepare the shortbread, cream the butter and
sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.
2 Press the dough evenly into a greased 17.8cm
(7") flan dish, cook on 50P (MEDIUM) for 6
minutes.
3 Press the hot shortbread firmly down with the
back of a spoon, allow to cool.
4 To prepare the caramel, place all ingredients in a
bowl, mix well. Cook on 100P (HIGH) for 5 min-
utes, stir every minute until toffee coloured.
5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a
small bowl and heat on 100P (HIGH) for 1-2
minutes, stir every minute until evenly melted.
Spread on to the caramel, chill to set the choco-
late before cutting into slices.
shortbread:
100g (4oz) butter
50g (2oz) caster sugar
125g (5oz) plain flour
25g (1oz) ground rice
caramel:
50g (2oz) butter
50g (2oz) caster sugar
200g (7oz) condensed milk
15ml (1tbsp) golden syrup
topping:
100g (4oz) milk chocolate, in small pieces
ARAMEL SHORTBREAD
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Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.
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