Recipes for glass tray & convection
Cherry almond cake
Ingredients
175 g margarine
175 g caster sugar
3medium eggs
175g plain flour
1 tsp | baking powder |
100 g | glace cherries |
75 g | ground almonds |
1 tsp | almond essence |
1 tbsp | milk |
Red onion quiche
Ingredients
500 g | shotcrust pastry |
45 g | butter |
300 g | red onions, sliced |
3 | eggs |
150 ml | double cream |
50 ml | milk |
100 g | grated gouda |
1/4 tsp | dijon mustard |
| black pepper |
1/4 tsp | salt |
1.Grease and line the springform.
2.Cream the margarine and sugar until light and fluffy.
3.Beat in the eggs one at a time.
4.Fold in the flour and baking powder, stir in the cherries, ground almonds, almond essence and milk.
5.Spoon in the mixture and smooth the surface.
6.Place tin in glass tray, lower position.
40 min. 
90 W / 180˚C
Preheat the oven.
1.Roll out the pastry and line the square dish.
2.Prick the pastry all over with a fork.
3.Line the pastry with baking paper.
4.Bake in lower position
15min. 
200˚C
5.Remove from the oven and allow to cool.
6.Cook the onions in the butter for
5min. 
900 W drain off the butter then cool.
7.Beat the eggs, cream, milk, mustard, salt and pepper together.
8.Add the onions and cheese, mix well.
9.Pour mixture into the pastry case and cook.
1.20 min. 
200˚C, rotate, then
2.12 min. 
200˚C
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