90
RECIPES
Makes 16 squares
150g smooth peanut butter
100g margarine
250g clear honey (see tip, page 94)
2 eggs (medium)
100g dried fig, chopped
75g digestive biscuit, broken into pieces
50g wholemeal self raising flour
PEANUT BUTTER SQUARES
1 In a medium sized bowl combine all the ingredients in the
order given.
2 Preheat the oven to CONVECTION 180ºC.
3 Spread the mixture into a greased and lined 23cm (9”)
square baking tin.
4 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 10% for 20 minutes.
5 Leave to cool, then cut into 16 squares to serve.
Serves 8 (900g)
175g margarine
175g caster sugar
3 eggs (medium)
175g plain flour
5ml (1 tsp) baking powder
100g glacé cherry, quartered
75g ground almond
5ml (1 tsp) almond essence
15ml (1 tbsp) milk
CHERRY & ALMOND CAKE
1 Cream the margarine and sugar together until light and fluffy
then beat in the eggs one at a time.
2 Fold in flour and baking powder, stir in cherry, ground
almond, almond essence and milk.
3 Grease and line the base of an 18cm (7") cake dish with
greaseproof paper. Spoon in the cake mixture and smooth
the surface.
4 Place on the low rack and cook using sequence programming,
DUAL CONVECTION, 180ºC, 30% for 18 minutes then
CONVECTION 180ºC for 3 minutes until golden and a
skewer comes out clean.
R-959(SL)M-AA.indb 90R-959(SL)M-AA.indb 90 2/13/13 2:50:21 PM2/13/13 2:50:21 PM
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