Panasonic NN-CF760M Operating Instructions And Cookery Book page 146

Coffee and Walnut Cake
Ingredients
175g (6oz) soft margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising flour
3ml ( tsp) salt
½
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp coffee essence
45 ml (3tbsp) milk
15ml (1tbsp) black treacle
75g (3oz) chopped walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
15 ml (1 tbsp) Camp coffee
½
essence
15 ml (1tbsp) water
Rhubarb, Ginger and Orange Crumble
6
Ingredients
700g (1lb 8oz) rhubarb, chopped
3tbsp ginger jam
3 oranges segmented
Topping
300g (11 oz) plain flour
150g (5 oz) Softened butter
150g (5 oz) Demerara sugar
Ground ginger to taste
144
Desserts & Baking
Dish: 18 cm (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 MICROWAVE for 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.
Serves 6
Dish: Large shallow oven proof dish
Oven Accessory: Wire shelf on lower level
Ingredients
Place rhubarb in dish with 1tbsp water 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.