Apple & walnut cake
Premeasure ingredient groups (sieve together ingredient Group 2). Place in bowls near Breadmaker.
Ingredient group 1
Softened Butter | 2 tbsp | |
Milk | 1 tbsp | |
Raw, Grated, Peeled, Granny Smith Apples | 11/4 cups | |
Egg | 1 large | |
Chopped Walnuts | 1/2 cup | |
Chopped Dates (optional) | 1/2 cup | |
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Ingredient group 2 |
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Plain White Flour | 2 cups | |
Bicarbonate of Soda | 1/2 tsp | |
Baking Powder | 1/4 tsp | |
Granulated Sugar | 1/2 | cup |
Salt | 1/4 | tsp |
Ground Cinnamon | 1/4 | tsp. |
Ground Nutmeg | 1/4 | tsp. |
Use setting | 10 | |
Method
Follow method given for standard cake mix.
NOTE: Drain apples to remove excess juice before mixing with other ingredients.
Jam Making
Jam is made by boiling the fruit, sugar and lemon juice until it forms a ‘gel’ which sets on cooling. In order for this ‘gel’ to form, all jam recipes require the following:
a)Pectin is found in the cell walls of fruit and the amount present depends on the type of fruit and the age and quantity of the fruit.
b)Sugar.
c)Lemon Juice (acid).
It is important that these substances are present in the right proportions.
If you wish to experiment and make your own jam recipes, use the guidelines for the ingredients to use. DO NOT USE MORE THAN 3 CUPS OF FRUIT. You may find that you will have to experiment with different quantities of lemon juice and use different types of sugar, when making your own recipes. This is due to different fruits having different pectin and acid content. This means they require different concentrations of lemon juice and sugar in order to form a ‘gel’. Use good quality fruit which is just ripe (or slightly under ripe) when it has its highest pectin content. NEVER USE FRUIT WHICH IS OF POOR QUALITY OR
Safety notes when making jam
Do not open the lid during the jam cycle. Once finished leave the jam for about 10 mins
before opening lid. Then open lid very slowly. Carefully remove the kneading blade using metal tongs, before pouring the jam into prepared warm jars.
Using oven gloves and slowly pour the jam into prepared jar(s), (cleaned and warmed). Allow to cool thoroughly and once cooled store the jam in the fridge.
Jam recipe
Ingredients | Plum | Strawberry |
Fruit (prepared chopped) | 3 cups* | 3 cups* |
Preserving Sugar | 1 cup | 1 cup |
Lemon Juice | 3 tbsp | 3 tbsp |
Use setting | 11 | 11 |
Method
1Measure the ingredients into baking pan.
2Insert the baking pan securely into Breadmaker, close lid.
3Select setting 11
4Push start button.
5The breadmaker will beep 3 times and the display will flash ‘END’ when the jam is done.
6Using oven mitts, remove pan from unit.
NOTE: Plums should be washed, destoned and cut
into pieces. Strawberries should be washed, hulled and cut into pieces.
NOTE: The fruits in the recipes above were fresh and ripe. The quantity of jam made is approximately one medium sized jar. Wide necked jars are easier and safer to fill.
If the jam is not setting at the end of the jam programme, cooking can be continued on the Extrabake programme ’0’, provided the breadmaker has not been switched off. Try an Extrabake time of 30 minutes. Note Extrabake can only be used once at the end of the programme.
*You can also try fruit combined with baking apples, this will achieve a firmer set, combine 21/2 cups of fruit with 1/2 cup of baking apples, (plus sugar and lemon juice as in recipe). Alternatively specially prepared pectin products can be added to achieve the required set.
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