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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 or COMBINATION: CONVECTION 160°C + SIMMER
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
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:
CONVECTION 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)
