Panasonic NN-CF873S Operating Instructions Manual page 134

ingredients
SERVES 6
700 g (1 lb 8 oz) rhubarb, chopped
3 tbsp ginger jam
3 oranges segmented
Topping:
300 g (11 oz) plain fl our
150 g (5 oz) softened butter
150 g (5 oz) demerara sugar
ground ginger to taste
Dish: Large shallow oven
proof Pyrex
Oven accessory: glass shelf
on lower shelf position
ingredients
SERVES 8
200 g (7 oz) butter or margarine
200 g (7 oz) dark muscovado sugar
4 eggs, beaten
200 g (7 oz) plain fl our
50 g (2 oz) ground almonds
100 ml (3 fl oz) sherry
75 g (3 oz) candied peel
75 g (3 oz) glace cherries,
roughly chopped
250 g (9 oz) currants
250 g (9 oz) raisins
100 g (4 oz) pecan nuts,
broken into pieces
fi nely grated zest of 1 lemon
7.5 ml (1½ tsp) mixed spice
2.5 ml (½ tsp) vanilla extract
2.5 ml (½ tsp) baking powder
Dish: 20 cm (8") round tin,
greased and lined
Oven accessory: enamel shelf
in lower shelf position
ingredients
12 little cakes
100 g (4 oz) butter
100 g (4 oz) sugar
2 eggs, beaten
100 g (4 oz) self-raising fl our
Dish: 1 baking tray,
32 cm (12") x 24 cm (9")
each with 12 holes +
12 individual paper cases
Oven accessory: enamel
shelf in lower shelf
F0003BH21BP_04_130820.indd 132 F0003BH21BP_04_130820.indd 132
Rhubarb, ginger & orange crumble
Place rhubarb in dish with 1 tbsp water, cover and cook on HIGH
MICROWAVE for 6 mins. Place the jam and the orange segments around
the rhubarb. Rub butter into the fl our until the mixture resembles
breadcrumbs. Stir in the sugar. Add spices to taste. Sprinkle the crumble
over the fruit. Put the glass shelf in the lower shelf position and cook on
CONVECTION 230 °C + 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.
®
dish
Celebration cake
Prepare the tin by lining with a double layer of greaseproof paper on the
inside and tie a double band of greaseproof paper around the outside.
Cream the butter and sugar until pale and fl uffy. Add the eggs one at a time,
beating well after each addition. Fold in half the fl our using a metal spoon,
then fold in the rest. Stir in the almonds. Mix in the sherry, and then add the
peel, cherries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in
the baking powder. Spoon mixture into the tin and spread evenly, removing
all air pockets. Make a small dip in the centre. Preheat oven on
CONVECTION 140 °C. Place tin on enamel shelf in the lower shelf position
and cook on CONVECTION 140 °C for 2 hours or until a skewer inserted in
the middle comes out clean. Leave cake to cool in tin. When completely cold
wrap well in cling fi lm and foil to store until ready to decorate. The cake will
keep for several months.
Small cakes
Preheat on CONVECTION 170 °C with the enamel shelf in the lower shelf
position. Beat the butter, which has been kept at room temperature, and
the sugar until a mousse-like consistency is achieved. Add the eggs one at
a time, beating well after each egg is added. Mix in the fl our. Fill individual
paper cases two thirds full with the mixture. Place baking tray on enamel
shelf. Cook on CONVECTION 170 °C for 20-25 mins.
position
132
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