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1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook for 17 minutes on

MEDIUM until  a skewer comes out clean.  Allow
to cool before decorating.

4 To prepare icing, combine cream cheese, lemon

rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.

If  iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease and line the base of two 17.8cm (7")

sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs.  Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the low rack and the other on the

high rack. Bake in the preheated oven
CONVECTION 180

°

C for 25 minutes, after 15

minutes change the two cakes around and
continue cooking until evenly golden and firm to
the touch.  Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

 (2 

LAYER

)

Variation:
Butterfly buns:  Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake for 23-24 minutes
at 130

°

C, cook until firm, repeat for other trays. When

cool, scoop a teaspoon of sponge from the centre of
each bun, fill the hollow with buttercream. Cut each
teaspoonful of sponge in half and position the “wings”
in the buttercream.

1 Combine the margarine, sugar, vanilla essence

and eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.

4 Place on the low rack, cook for 17 minutes at

180

°

C, MEDIUM.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -10 

MINUTES

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55

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with kitchen
paper. Spoon mixture into dish and smooth.

2 Cook on HIGH for 4-5 minutes until firm. Allow to

cool slightly before turning out.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

The biscuits will be soft when hot but will harden as
they cool.

1 Cream margarine and sugar until light and fluffy.

Stir in the flour, chocolate and walnuts to make a
soft but firm dough.

2 Divide mixture into 8 even sized balls, place  apart

in two large flan dishes and flatten slightly.

3 Place one flan dish on the low rack, cook for 27

minutes, at 130

o

C until evenly brown. Repeat for

remaining biscuits.

4 Allow to cool before removing from the dish.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 10 

MINUTES

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in the cher-

ries, ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7”) cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on the low rack, bake on DUAL CONVEC-

TION, 200

°

C, MEDIUM LOW for 17 minutes until

golden and a skewer comes out cleanly.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 12 

MINUTES

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56

1 Place the potato, flour, cheese, salt, herbs, garlic

and mustard in a large bowl, mix well.

2 Add the egg and milk, mix to form a soft dough.

Knead the dough into a round shape approx.
20.4cm (8") in diameter. Place in a 25.4cm (10")
flan dish, brush with egg to glaze, sprinkle with
parsley.

3 Place on the low rack, use sequence programming

to cook on MEDIUM for 8 minutes, then on DUAL
GRILL-1 (see page 12), MEDIUM for 8 minutes
until golden.

Serve with soup, cheese or salad.

S

ERVES

 

4

P

REPARATION

 

TIME

  -15 

MINUTES

1 Place dates in a large bowl, add the boiling water,

leave aside to cool.

2 Place flours, sugar, salt and bicarbonate of soda

in a bowl, mix well. Rub in butter until mixture
resembles fine breadcrumbs, stir in walnuts.

3 Add the date mixture, milk and egg, mix well.
4 Grease and line the base of a 1.5 litre (2

1

/

2

 pint),

straight-sided loaf dish with greaseproof paper.
Spoon in loaf mixture and smooth the surface.

5 Place on the turntable, cook for 20 minutes at

130

o

C.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve sliced, spread generously with butter.

1 Combine flour, oatmeal, salt, bicardonate of soda

in a large bowl. Rub in the butter.

2 Add the yoghurt and milk, mix to form a soft but

not sticky dough.

3 Knead lightly into a round shape approx. 20cm

(8”) in diameter. Place in a greased 25cm (10”)
flan dish.

4 Use a knife to mark into 8 wedges, cut only

halfway through the dough. Glaze surface with
egg, sprinkle with sesame seeds.

5 Place on low rack, bake in a preheated oven on

DUAL CONVECTION, 200

°

C, LOW for 17-18

minutes until golden.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

Serve with cheese and a salad.

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57

1 Place flour, yeast, sugar and salt in a bowl, mix well.

Rub in butter. Add egg and milk, mix to a soft dough.
Knead lightly. Return to the bowl, cover with cling film.

2 Place on low rack, prove on CONVECTION 40

°

C

for 20 minutes.

3 Roll the dough into a rectangle 20.4 x 38cm (8 x

14"), brush with melted butter.

4 To prepare filling, mix ground almonds, sugar,

essence and egg whites to a paste. Spread over
the dough, roll up tightly from longest side.

5 Place roll in a large, greased flan dish, join ends

to form a ring.  Using scissors snip 1cm (

1

/

2

") into

the dough along the length of the ring at 2cm
(

3

/

4

") intervals. Cover loosely with cling film.

6 Place on turntable, prove on CONVECTION 40

°

C

for 20 minutes. Remove cover.

7 Place on low rack, bake in a preheated oven

CONVECTION 220

°

C for 15-20 minutes until

golden. Cool before decorating.

8 To prepare topping, mix icing sugar, lemon juice

and water until smooth. Spread evenly over tea
ring, sprinkle with flaked almonds and cherries.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 25 

MINUTES

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

 (2 

LAYER

)

1 Grease two large flan dishes.
2 Combine the flour and sugar in a bowl, rub in the

butter and stir in the fruit. Add enough egg and
milk mixture to form a soft dough.

3 Roll out  until 2cm (

3

/

4

") thick, cut out scones

6.4cm (2

1

/

2

") in diameter.

4 Place the scones in the prepared dishes and

brush with egg to glaze.

5 Place one dish on the low rack and the other on

the high rack.  Cook for 25 minutes at 200

°

C until

golden, changing the two dishes around after 15
minutes.

Variations:
Wholemeal scones: Substitute white self raising flour
with wholemeal self raising flour, omit sultanas.
Date scones: Substitute white self raising flour with
wholemeal self raising flour and the sultanas with 50g
(2oz) dates, finely chopped.
Spiced apple scones: Substitute white self raising
flour with wholemeal flour and sultanas with 1 eating
apple, grated. Add 5ml (1tsp) cinnamon at Stage 2.
Cheese and chive scones:  Omit sugar and sultanas.
Add 100g (4oz) grated Cheddar cheese, 15ml (1tbsp)
dried chives, salt and pepper at Stage 2.
Fresh herb scones:  Omit sugar and sultanas. Add
5ml (1tsp) fresh parsley, 5ml (1tsp) fresh sage and 5ml
(1tsp) fresh thyme at Stage 2.

Microwave Tip: Drying breadcrumbs
Spread 100g (4oz) fresh breadcrumbs evenly over
a large plate. Heat on HIGH for 2-3 minutes, stir
every minute until crispy.

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