Mak res, Sprinkle the topping over the loaf mixture

p85_cre 8/28/06 2:13:07 PM

RECIPES

Makres

125g margarine

50g set honey

50g soft brown sugar

1 egg (medium)

grated rind and juice of 1 lemon (see tip, page 81) 175g self raising flour

30ml (2 tbsp) milk

TOPPING:

15ml (1 tbsp) lemon juice (see tip, page 81) 15ml (1 tbsp) clear honey (see tip, page 87) demerara sugar to sprinkle

Serves

175g margarine

175g caster sugar

3 eggs (medium)

175g self raising flour grated rind of 1 orange

50g plain or milk chocolate, broken into pieces

Serv

225g self raising flour

100g light soft brown sugar

100g margarine, melted

3 ripe bananas, mashed

2 eggs (medium), beaten 45ml (3 tbsp) milk

5ml (1 tsp) mixed spice

STREUSEL TOPPING:

25g plain flour

15ml (1 tbsp) caster sugar

15 ml (1 tbsp) soft brown sugar

25g margarine

25g walnut, chopped

HONEY & LEMON SQUARES

1Grease and line the base of a squar with greaseproof paper.

2Cream the margarine, honey and sugar until light and fluffy. Beat in egg and lemon rind, stir in lemon juice, flour and milk.

3Spoon mixture into the prepared dish. Place on the low rack and bake on DUAL CONVECTION, 200ºC, 50% for 10 minutes until firm to the touch. Cool before turning out.

4To prepare topping, place lemon juice and honey in a bowl, mix well. Heat on 100% for 1 minute.

Brush over the cake, sprinkle with sugar and cut into 9 squares.

CHOCOLATE ORANGE CAKE

1Grease and line the base of a 20cm (8") cake dish with greaseproof paper.

2Cream margarine and sugar, beat in eggs. Fold in flour. Place half the mixture in a separate bowl, stir the orange rind into one bowl. Heat chocolate on 100% for 2 minutes, stir every 30 seconds until melted. Stir chocolate into the other bowl. Place alternate spoonfuls of the two mixtures into prepared dish.

3Use a skewer to swirl mixture creating a marbled effect, smooth the surface.

4Cook on 100% for 6 minutes until a skewer comes out clean. Allow to cool before turning out.

BANANA STREUSEL LOAF

1Combine all the loaf ingredients in a large bowl. Spoon the mixture into a greased and lined 1.5 litre (21/2 pint) glass loaf dish.

2To prepare the topping, mix the flour and sugars together in a small bowl.

3Cut in the margarine with a knife until the mixture resembles coarse crumbs. Stir in the walnut.

4Sprinkle the topping over the loaf mixture.

5Place on the low rack and cook on DUAL CONVECTION, 200ºC, 30% for 30 minutes.

R-959M, R-98STM-A specifications

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Sharp R-959M Mak res, Sprinkle the topping over the loaf mixture, Honey & Lemon Squares

Models: R-959M R-98STM-A