Sharp R-959(SL)M-AA - Page 93

91
RECIPES
Serves 8 (800g)
100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves
LATTICE CAKE
1 Cream the margarine and sugar until light and fluffy, beat in
the eggs. Fold in the flour, ground almond and fruit until well
combined.
2 Spoon the cake mixture into a greased and lined 18cm (7")
cake dish, smooth the surface.
3 Roll out the marzipan into an 18cm (7”) circle and cut into
8 equal strips, place 4 strips 2cm (
3
/4") apart on top of the
cake and place the remaining strips on top in the opposite
direction to create a lattice effect.
4 Place cherry and walnut halves alternately in each of the
empty squares created by the pattern.
5 Place on the low rack and cook using sequence programming,
DUAL CONVECTION, 180ºC, 30% for 16 minutes then
CONVECTION 180ºC for 3 minutes 45 seconds until
golden and firm.
Serves 8 - 12 (1.4kg)
225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (
1
/2 pint) milk
PARKIN
1 Place oatmeal, flour and ginger in a bowl, mix well.
2 Place the margarine, sugar, syrup, treacle and milk in a large
bowl, heat on 100% for 5 minutes, stir every minute. Stir in
flour mixture, mix well.
3 Grease and line the base of a deep, square 20cm (8") dish
with greaseproof paper, pour in parkin mixture.
4 Place on low rack and bake on DUAL CONVECTION,
180ºC, 30% for 27 minutes until well risen and a skewer
comes out clean.
Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.
Microwave Tip:
Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.
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