Sunbeam DT5600 manual Choc-coated oranges, Coconut banana halves, Fig, cinnamon & banana cake

Recipes (continued)

Choc-coated oranges

Makes: 35 slices

Preparation: 15 mins (not including drying time, + 3 hours setting time)

You will need to dry about 5-6 large seedless oranges for this recipe.

220g good-quality dark cooking chocolate

35 dried orange slices (.5cm thick)

1.Line two baking trays with non-stick baking paper. Break chocolate into pieces. Place in a medium glass heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water). Cook, stirring occasionally with a metal spoon, for 4-5 minutes or until chocolate melts.

2.Use a spoon to dip orange slices, one at a time, into melted chocolate to coat.

Transfer to prepared trays. Set aside for 3 hours or until chocolate sets.

NOTE: Use organic seedless oranges for best results.

Coconut banana halves

Makes: 16 halves

Preparation: 10 mins

Drying: 10-12 hours

8 ripe bananas

½cup freshly squeezed lemon juice ¾ cup shredded coconut

1.Cut bananas in half lengthways. Drizzle with lemon juice. Sprinkle cut side with coconut.

2.Place cut-side up on drying trays. Dry for 10-12 hours or until pliable.

Fig, cinnamon & banana cake

Serves: 12

Preparation: 15 mins (not including fig drying time)

Cooking: 1 hour 5 mins

Melted butter, to grease 125g butter, softened

½cup firmly packed brown sugar

½teaspoon ground cinnamon

2 eggs

1½ cups self-raising flour 1 cup almond meal

1 cup milk

2 large overripe bananas, mashed

200g dried figs, chopped Icing sugar mixture, to dust Vanilla custard, to serve

1.Preheat oven to 180C. Brush a 20cm round cake pan with melted butter to lightly grease. Line base and side with non-stick baking paper.

2.Use an electric mixer to beat together the butter, sugar and cinnamon until light and fluffy. Add eggs one at a time, beating well between each addition.

3.Stir in flour, meal, milk and banana until combined. Use a large metal spoon to gently fold in figs. Spoon into prepared pan and smooth surface. Bake for about 1 hour until a skewer inserted into the middle comes out clean. Remove from oven. Turn out onto a wire rack to cool.

4.Dust with icing sugar. Cut into wedges. Serve with vanilla custard.

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