150
Ingredients
175g (6oz) soft margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising flour
3ml (½tsp) salt
5ml (1tsp) mixed spice
45ml (3tbsp) coffee essence
45ml (3tbsp) milk
15ml (1tbsp) black treacle
75g (3oz) chopped walnuts
Icing
50g (2oz) soft margarine
225g (8oz) icing sugar
15ml (1½tbsp) Camp coffee
essence
15ml (1tbsp) water
Dish: 18cm (7") round cake tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in
lower position
Cream margarine and sugar until light and fluffy.
Gradually beat in the eggs. Fold in the dry ingredients.
Add coffee essence, milk, treacle and walnuts. Stir well.
Spoon into tin. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVEfor 30-40
mins. Cool. Cut in half. 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.
Coffee & Walnut Cake
Ingredients
700g (1lb8oz) rhubarb, chopped
3tbsp ginger jam
3 oranges segmented
Topping
300g (11oz) plain flour
150g (5oz) Softened butter
150g (5oz) Demerara sugar
Ground ginger to taste
Dish: Large shallow oven proof dish
Oven Accessory: Wire shelf on lower level
Place rhubarb in dish with 1tbsp water, cover and cook
on HIGH MICROWAVE for 6 mins. Place the jam and the
orange segments around the rhubarb. Rub butter into the
flour until the mixture resembles breadcrumbs. Stir in the
sugar. Add spices to taste. Sprinkle the crumble over the
fruit. Put the wire shelf on the lower level and cook on
CONVECTION 230ºC + SIMMER MICROWAVE for
20 mins.
Tip:Alternatively swap rhubarb, ginger jam and oranges
for apple and sultanas. Swap ground ginger for mixed
spice and cinnamon.
Rhubarb, Ginger & Orange Crumble Serves 6
Desserts & Baking
