DESSERTS
CHERRY CHEESECAKE
SERVES 8 | PREPARATION TIME - 15 MINUTES |
75g (3oz) butter
175g (6oz) biscuits - sweet, finely crushed
450g (1lb) cream cheese
100g (4oz) caster sugar
3 eggs, beaten
2tsp (10ml) vanilla essence
150ml (1/4 pint) soured cream 3tbsp (45ml) clear honey
1 large can of cherry pie filling
150ml (1/4 pint) double cream
APPLE PIE
1 Put the butter in a bowl and heat on HIGH for 1 minute. Add the biscuit crumbs and stir. Cook on HIGH for 1 minute.
2Press the crumbs into the base and sides of a 25 cm, 10" flan dish.
3Beat the cream cheese, sugar, eggs and vanilla essence together. Pour the filling on top of the
biscuit flan case. Cook on DUAL CONVECTION 180°C, LOW for 25 minutes until the centre is almost set.
4Stir the soured cream into the honey, then pour over the top of the cheesecake. Cook on full power HIGH for 1 minute. Allow to cool, then chill in the refrigerator for 1 hour.
5Pile the cherry filling on top of the cake and decorate the edges with rosettes of whipped cream.
SERVES 6 | PREPARATION TIME - 25 MINUTES |
100g (4oz) butter
225g (8oz) flour
25g (1oz) water
1 egg yolk (size 3)
cold water to mix
Filling:
1kg (2lb) cooking apples, peeled & sliced
100g (4oz) demerara sugar
10ml (2tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (size 3) mixed with a little milk to glaze
demerara sugar
RASPBERRY & CHOCOLATE CAKE
SERVES 8
100g (4oz) white chocolate, chopped
250g (8oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
50g (2oz) ground almonds
100g (4oz) caster sugar
2 eggs, at room temperature
4 tbsp milk
1 tsp vanilla essence
300g (10oz) fresh raspberries
Icing sugar, for dusting
1For pastry, rub butter into flour until mixture resem- bles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft but not sticky dough. Chill whilst making the filling.
2For filling, combine apple, sugar, cinnamon (if using) and orange rind (if using) in a large bowl. Cook on HIGH for 8 minutes, stirring twice.
3Line the base of a greased, 20.4 x 2.5cm (8x1") pie dish with half the pastry. Cook the pastry base on MEDIUM for
4Pinch pastry edges to seal and make a slit in the centre with a sharp knife. Brush with egg mixture to glaze and sprinkle generously with sugar.
5Place on the low rack, cook on DUAL CONVECTION, 220oC MEDIUM LOW for 20 minutes. .
PREPARATION TIME - 15 MINUTES
1Grease a 20cm / 8” round cake tin and line the base with greaseproof paper.
2Sift the flour and salt into a large bowl. Rub the butter intotheflouruntilthemixtureresemblesbreadcrumbs. Stir in the ground almonds and sugar.
3Beat the eggs, milk and the vanilla essence together and mix into the flour mixture. Add the chocolate and raspberries and mix in gently.
4Spread the mixture into the cake tin and place on the low rack and cook on DUAL COOK 180°C, MEDIUM for 30 minutes. Allow the cake to cool. Dust with icing sugar.
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