143
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
beat in the eggs.
2. Fold in the dry ingredients. Add coffee essence, milk, treacle
and walnuts. Stir well and spoon into tin.
3. Place tin on metal tray and cook on AUTO WEIGHT CAKE
PROGRAM on COMBINATION: CONVECTION 160°C + SIM-
MER MICROWAVE for 20 mins. Cool and cut in half.
4. 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.
Ingredients
175g (6oz) soft
margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising
flour
3ml (½tsp) salt
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp
coffee essence
15ml (1tbsp) milk
15ml (1tbsp) black
treacle
75g (3oz) chopped
walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
30 ml (2tbsp) Camp
coffee essence
15 ml (1tbsp) water
BAKING
Fruit Cake
Dish: 20 cm (8”) cake tin, greased and lined with greaseproof
paper
Oven Accessory: glass turntable + metal tray
1. Place syrup, margarine, milk and fruit in a bowl. Place on
glass turntable and cook on HIGH MICROWAVE for 5 mins.
stirring twice. Cool slightly.
2. Sieve in dry ingredients and mix in eggs. Beat well.
3. Pour into tin and sprinkle with Demerara sugar.
4. Place tin on metal tray and cook on COMBINATION: CON-
VECTION 160°C + WARM MICROWAVE for 30 mins. or until
cooked.
Ingredients
175g (6oz) golden syrup
150g (5oz) margarine
150ml (¼ pt) milk
450g (1lb) mixed dried
fruit
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt
10ml (2tsp) baking
powder
2 eggs, beaten
25g (1oz) Demerara
sugar (optional)
