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Ingredients
225 g (8 oz) plain flour
pinch salt
10 ml (2 tsp) ground ginger
10 ml (2 tsp) baking powder
3 ml (
1
/
2
tsp) bicarbonate of soda
100 g (4 oz) soft brown sugar
75 g (3 oz) butter or margarine
75 g (3 oz) treacle
75 g (3 oz) golden syrup
150 ml (
1
/
4
pt) milk
1 egg, beaten
Gingerbread *
Dish: 18 cm (7") square tin lined with 2 strips to form cross shape
Oven Accessory: glass turntable + metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda.
2. Warm the sugar, fat, treacle and syrup on HIGH power for 30-60 secs.
3. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in
the liquid and syrup, mixing thoroughly.
4. Pour the mixture into the cake tin and cook on Combination: CONVECTION 160°C +
WARM power for 30-35 mins. or until just firm.
I
ngredients
150 g (5 oz) butter
10 ml (2 tsp) grated lemon rind
125 g packet of cream cheese
225 g (8 oz) caster sugar
3 eggs, beaten
100 g (4 oz) plain flour
100 g (4 oz) self-raising flour
150 g (5 oz) sultanas
150 g (5 oz) glacé cherries
Fruity Cream-cheese Cake *
Dish: 20 cm (8") round cake tin, lined Oven Accessory: glass turntable + metal tray
1. Cream together butter, lemon rind, cream cheese and sugar until light and fluffy.
2. Add eggs a little at a time beating well after each addition.
3. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Cook on
Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until cooked.
Ingredients
250 g (9 oz) butter
225 g (8 oz) caster sugar
5 eggs
275 g (10 oz) plain flour
10 ml (2 tsp) baking powder
salt
grated rind of an orange
Syrup:
125 ml (4 fl.oz) fresh orange juice
15 ml (1 tbsp) grated orange rind
75 g (3 oz) icing sugar
Orange Syrup Cake *
Dish: 23 cm (9") round tin, base lined Oven Accessory: glass turntable + metal tray
1. Beat butter and sugar until light and creamy. Gradually beat in the eggs.
2. Sift the flour, baking powder and salt over the creamed mixture and lightly fold in with the
finely grated rind of one orange.
3. Turn the mixture into the prepared tin and cook on Combination: CONVECTION 160°C +
SIMMER power for 20-25 mins. or until cooked.
4. Meanwhile, heat the orange juice, orange rind and icing sugar on HIGH power for 2-3 mins.
or until the sugar dissolves.
5. When cake is cooked, remove from the oven. Prick all over with a skewer and pour over the
syrup. Leave overnight before removing from the tin.
BAKING
