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For the syrup
1. Put them lemon juice and sugar into a small saucepan and heat gently until the sugar
dissolves.
2. As soon as the cake is out of the oven, puncture the cake with a skewer and pour the syrup
over.
3. Leave the cake to cool completely before removing from the tin.
To make the drizzle
1. Combine the icing sugar and lemon juice until smooth and white
2. Make sure the cake is completely cool before drizzling over the glaze.
3. Allow the drizzle to set before cutting the tray bake into squares.
ROAST FUNCTION - Roast pork joint with apple and potato wedges, with root vegetables
Serves 2
Ingredient Quantity
Pork joint 700g boneless rolled pork loin
Olive oil 2 tablespoons
Apple 1, Peeled, cored cut into 8 wedges
Peeled potato 1 medium, cut into even sized wedges
Peeled carrot 1 medium, cut lengthways in quarters
Peeled parsnip 1 medium, cut lengthways in quarters
Peeled shallots 4
Peeled turnip 1 medium, cut in quarters
Sprig of thyme
Honey 1 tablespoon
Dijon mustard 1 tablespoon
Salt and pepper
Equipment – roasting tin or oven dish measuring 27cm x 21cm
1. Rub the pork joint with 1 tablespoon of olive oil and salt. Place in the roasting tin or oven dish
and cook on the ROAST function at 220ºC for 20 minutes
2. Whilst the pork joint is roasting take prepared apple and vegetables and mix with the olive oil,
honey and mustard.
3. When the oven beeps add the vegetable mixture to the roasting dish with the sprig of thyme.
4. Return the dish to the oven. Cook using ROAST function, set the temperature to 200ºC and
the timer for 45 minutes and press start.
5. When the programme has finished check the joint is cooked. Serve the pork and roasted
vegetables with the juices from the dish.
