Sharp R-959SLMAA - Manual (Page 94)

92
RECIPES
Makes 9 squares
125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 88)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 88)
15ml (1 tbsp) clear honey (see tip, page 94)
demerara sugar to sprinkle
H ONEY & LEMON SQUARES
1 Grease and line the base of a square 23cm (9") dish with
greaseproof paper.
2 Cream the margarine, honey and sugar until light and fluffy.
Beat in egg and lemon rind, stir in lemon juice, flour and milk.
3 Spoon mixture into the prepared dish.
Place on the low rack and bake on DUAL CONVECTION,
200ºC, 50% for 10 minutes until firm to the touch. Cool
before turning out.
4 To prepare topping, place lemon juice and honey in a bowl,
mix well. Heat on 100% for 1 minute.
Brush over the cake, sprinkle with sugar and cut into 9
squares.
Serves 8
175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into
pieces
C HOCOLATE ORANGE CAKE
1 Grease and line the base of a 20cm (8") cake dish with
greaseproof paper.
2 Cream margarine and sugar, beat in eggs. Fold in flour.
Place half the mixture in a separate bowl, stir the orange rind
into one bowl. Heat chocolate on 100% for 2 minutes, stir
every 30 seconds until melted. Stir chocolate into the other
bowl. Place alternate spoonfuls of the two mixtures into
prepared dish.
3 Use a skewer to swirl mixture creating a marbled effect,
smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes out clean.
Allow to cool before turning out.
Serves 8 - 10
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped
B ANANA STREUSEL LOAF
1 Combine all the loaf ingredients in a large bowl.
Spoon the mixture into a greased and lined 1.5 litre (2
1 /
2
pint) glass loaf dish.
2 To prepare the topping, mix the flour and sugars together in
a small bowl.
3 Cut in the margarine with a knife until the mixture resembles
coarse crumbs. Stir in the walnut.
4 Sprinkle the topping over the loaf mixture.
5 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 30% for 30 minutes.
R-959(SL)M-AA.indb 92 R-959(SL)M-AA.indb 92 2/13/13 2:50:21 PM 2/13/13 2:50:21 PM