Sunbeam DT5600 User Manual

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Recipes (continued)

22

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.

8 ripe bananas
½ cup 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.

Melted butter, to grease
125g butter, softened
½ cup firmly packed brown sugar
½ teaspoon 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.

Recipes (continued)