Sunbeam DT5600 User Manual

21

Recipes (continued)

21

Melted butter, to grease
200g dried apricot halves
¾ cup freshly squeezed orange juice
1 cup skim milk powder
200g white chocolate, melted
¾ cup desiccated coconut

1. Brush a 20cm slab pan with melted butter

to grease. Line base and sides with non-
stick baking paper.

2. Place apricots and juice in a medium

saucepan and bring to the boil over
medium heat. Remove from heat. Cover
with plastic wrap and stand for 10 minutes
or until almost all of the liquid has been
absorbed.

3. Place apricot mixture, powder and

chocolate in the bowl of a food processor
and process until pureed.

4. Spread mixture over base of prepared pan.

Smooth surface with a spoon. Cover with
plastic wrap and place in the fridge for 4
hours or until slightly set.

5. Place coconut on a plate. Roll teaspoon

quantities of apricot mixture into balls and
roll in coconut to coat. Place on a plate.
Cover with plastic wrap and place in the
fridge for a further 4 hours or until firm.

Cooking oil spray
1 cup vegetable oil
1¹⁄³ cups firmly packed brown sugar
3 eggs
2 cups self-raising flour
2 cups dried carrot pieces, finely chopped
1 cup walnut crumbs
¼ teaspoon ground cloves
Icing sugar mixture, to dust

1. Preheat oven to 180C. Spray a 20cm

round cake pan with cooking oil. Line base
and side with non-stick baking paper.

2. Use an electric beater to beat together the

oil and sugar in a large glass bowl until
pale and creamy.

3. Add eggs, one at a time, beating well

between each addition until combined and
fluffy.

4. Stir in flour, carrot, walnut crumbs and

cloves until combined. Spoon mixture into
prepared pan and smooth surface. Bake
for about 1 hour and 20 minutes or until
a skewer inserted into centre comes out
clean (cover cake with foil during cooking
if over browning).

5. Remove from oven. Stand for 5 minutes

before turning out onto a wire rack to cool.

Recipes (continued)