Recipes for glass tray & convection
Banana loaf
Ingredients
120 g | butter |
170 g | caster sugar |
1 tsp | coffee essence |
2 | ripe bananas |
225 g | flour |
1 tsp | bicarbonate of soda |
1/4 tsp | baking powder |
1medium egg
100ml milk
Apricot & pecan loaf
Ingredients
| pinch of salt |
11/2 tsp | baking powder |
2 tsp | cinnamon |
110 g | plain flour |
110 g | wholemeal flour |
110 g | butter |
175 g | soft brown sugar |
2beaten eggs
3tbsp milk
175 g ready to eat apricots, chopped
175 g toasted pecans, chopped
Baked cheesecake
Ingredients
Base:
100 g | butter |
4 tsp | brown sugar |
200 g | plain flour |
110 g | crushed disgestive biscuits |
Filling: |
|
450 g | soft cheese |
150 g | double cream |
100 g | caster sugar |
2 | egg yolk |
1 | juice and zest of lemon |
Preheat the oven.
1.Grease and line loaf tin.
2.Cream butter and sugar together.
3.Add egg and coffee essence and beat again.
4.Peel and mash bananas and add to the mix, beat well.
5.Mix in the flour, bicarbonate of soda baking powder and milk until smooth.
6.Place in tin and smooth the surface.
7.Place loaf tin in glass tray, lower position.
60 min. 
180˚C
8.Stand for 5 mins in tin before turning onto a cooling rack.
Preheat the oven.
1.Grease and line loaf tin.
2.Mix the salt, baking powder, cinnamon and flour.
3.Add the rest of the ingredients, except the fruit and nuts, mix well.
4.Fold in the fruit and nuts.
5.Place in tin and smooth the surface.
6.Place loaf tin in glass tray, lower position.
35 min. 
90 W / 180˚C
1.Line the base of the springform tin with greaseproof paper.
2.Melt the butter, add the sugar and crushed biscuits.
3.Push into base of the tin, then chill until set.
4.Put all the filling ingredients in a bowl and whisk until smooth.
5.Pour the filling onto the chilled base.
6.Place tin in glass tray, lower position.
54 min. 
160˚C
7.Allow to cool, decorate with fruit to serve.
21
