Panasonic nn-a873 User Manual
97
I
ngredients
100 g (4 oz) currants
100 g (4 oz) sultanas
100 g (4 oz) raisins
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration
225 g (8 oz) butter or margarine
225 g (8 oz) soft brown sugar
grated rind of one lemon
4 eggs
275 g (10 oz) plain flour
100 g (4 oz) chopped mixed peel.
100 g (4 oz) sultanas
100 g (4 oz) raisins
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration
225 g (8 oz) butter or margarine
225 g (8 oz) soft brown sugar
grated rind of one lemon
4 eggs
275 g (10 oz) plain flour
100 g (4 oz) chopped mixed peel.
Dundee Cake *
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Mix the chopped nuts, fruit, peel and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the dry ingredients. Spoon mixture into tin and hollow out the centre slightly. Split the
reserve almonds, and arrange on top. Cook on Combination: CONVECTION 160°C +
WARM power for 40 mins.
WARM power for 40 mins.
I
ngredients
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs, beaten
115 g (4
100 g (4 oz) caster sugar
2 eggs, beaten
115 g (4
1/
2
oz) self raising flour
2 ml (
1/
4
tsp) salt
3 ml (
1/
2
tsp) mixed spice
15 ml (1 tbsp) Camp coffee essence
30 ml (2 tbsp) milk
10 ml (2 tsp) black treacle
50 g (2 oz) chopped walnuts
Icing:
50 g (2 oz) soft margarine
225 g (8 oz) icing sugar
15 ml (1 tbsp) Camp coffee essence
15 ml (1 tbsp) water
15 ml (1 tbsp) milk
30 ml (2 tbsp) milk
10 ml (2 tsp) black treacle
50 g (2 oz) chopped walnuts
Icing:
50 g (2 oz) soft margarine
225 g (8 oz) icing sugar
15 ml (1 tbsp) Camp coffee essence
15 ml (1 tbsp) water
15 ml (1 tbsp) milk
Coffee Walnut Cake *
Dish: 18 cm (7") round cake tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Cream margarine and sugar until light and fluffy. Gradually add the eggs. Fold in the dry
ingredients. Add coffee essence, milk, treacle and walnuts. Stir well.
2. Spoon into tin and cook on Combination: CONVECTION 160°C + WARM power for
25-30 mins. Cool. Cut in half.
3. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and
spread the remainder over the top. Decorate with whole walnuts.
BAKING
Ingredients
200g (7 oz) unsalted butter, diced
350g (12 oz) plain flour, sifted
50g (2 oz) golden caster sugar
2 medium eggs, beaten
2 tbsp semolina
350g (12 oz) dessert apples, sliced
For the crumble
100g (4 oz) plain flour, sifted
100g (4 oz) porridge oats
100g (4 oz) golden caster sugar
1 tsp cinnamon
125g (4
200g (7 oz) unsalted butter, diced
350g (12 oz) plain flour, sifted
50g (2 oz) golden caster sugar
2 medium eggs, beaten
2 tbsp semolina
350g (12 oz) dessert apples, sliced
For the crumble
100g (4 oz) plain flour, sifted
100g (4 oz) porridge oats
100g (4 oz) golden caster sugar
1 tsp cinnamon
125g (4
1/
2
oz) unsalted butter, diced
Fruit Crumble Slice
Makes 24 squares
Dish: swiss roll tin 23 x 33cm (13”x 9”), greased
Oven Accessory: wire shelf
Oven Accessory: wire shelf
1. Pre-heat the oven on CONVECTION 200°C with the wire shelf on the lower level.
2. Rub the butter into the flour and then stir in the sugar.
3. Add the eggs and form into a dough.
4. Press the dough into the prepared tin and level it out.
5. Sprinkle the semolina over the dough and top with an even layer of apples.
6. For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.
7. Cover the apples with an even layer of crumble and press down carefully to cover.
8. Cook on CONVECTION 200°C for 20 mins. and then reduce the oven temperature to 180°C
and cook for a further 30 mins. or until the top is golden brown.
9. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a wire rack.