p84 8/15/06 4:27:24 PM

RECIPES

Serv

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

Microwave Tip:

Softening hard marzipan

Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds.

LATTICE CAKE

1Cream the margarine and sugar until light and fluffy, beat in the eggs. Fold in the flour, ground almond and fruit until well combined.

2Spoon the cake mixture into a greased and lined 18cm (7") cake dish, smooth the surface.

3Roll 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.

4Place cherry and walnut halves alternately in each of the empty squares created by the pattern.

5Place 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.

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.

Serv

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

Mak

100g margarine

100g caster sugar

1 egg (medium), beaten

225g plain flour

100g dried mixed fruit

PARKIN

1Place oatmeal, flour and ginger in a bowl, mix well.

2Place 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.

3Grease and line the base of a deep, square 20cm (8") dish with greaseproof paper, pour in parkin mixture.

4Place on low rack and bake on DUAL CONVECTION, 180ºC, 30% for 27 minutes until well risen and a skewer comes out clean.

FRUITY BISCUITS

1Cream the margarine and sugar, beat in the egg.

2Stir in the flour and fruit to form a firm dough. Chill for 1 hour.

3Preheat oven to CONVECTION 200ºC and grease two baking trays.

4Divide dough into 12 evenly sized balls and place 6 balls on each tray. Flatten slightly.

5Place one tray on the upper shelf and the other on the lower shelf. Bake on CONVECTION 200ºC for 15 minutes. Rotate the trays 180º after half the cooking time.

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Sharp R-98STM-A, R-959M operation manual Microwave Tip Softening hard marzipan, Microwave Tip Melting chocolate
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