Panasonic NN-CF874B Instruction Manual page 23

C C
AKE C
HOCOLATE
Serves: 8
Ingredients:
100 g plain chocolate
100 g butter
4 eggs
100 g icing sugar
50 g
self raising fl our
50 g
ground almonds
Topping:
50 g butter
25 g cocoa powder
30 ml milk
225 g icing sugar
Method:
Place chocolate and butter in a bowl. Place on
the base of the oven and melt on 1000 W for 1-2
minutes. Cool slightly. Whisk eggs and sugar until
pale and fl uffy and then fold in the chocolate mixture.
Fold in the fl our and almonds. Spoon the mixture into
the tin. Preheat oven on Convection 180 °C. Place
tin on enamel shelf in lower shelf position and cook
on Convection 180 °C for 40 minutes or until cooked.
Leave to cool. To make the topping, place butter in
a bowl on the base of the oven and melt on 1000 W
for 30-40 secs. Stir in the remaining ingredients and
beat well until smooth. Spread the topping over the
top of the cake.
V S
ANDWICH C
ICTORIA
Serves: 8
Ingredients:
175 g butter or margarine
175 g
caster sugar
3 eggs
175 g
self-raising fl our
Method:
Cream butter and sugar until pale and fl uffy. Add the
eggs a little at a time beating well after each addition.
Fold in half the fl our, using a metal spoon, then fold
in the remaining fl our. Spoon the mixture into the tins
and level with a knife. Preheat oven on Convection
180 °C. Place one tin in the centre of the enamel
shelf and one tin in the centre of the wire shelf. Cook
on Convection 180 °C for 20-25 minutes or until
cooked. Sandwich together with cream and jam and
dust with icing sugar or with a fi lling of your choice.
MP_F0003BH20QP_00.indb 92 MP_F0003BH20QP_00.indb 92
S M
UFFINS C
TREUSEL
Makes: 6
Streusel topping:
50 g butter
75 g plain fl our
30 ml granulated sugar
15 ml ground mixed spice
Muffi ns:
200 g plain fl our
3 ml bicarbonate of soda
10 ml baking powder
pinch salt
75 g caster sugar
75 g butter
200 ml buttermilk
1 medium egg, beaten
100 g fresh berries
Method:
Make streusel topping by melting the butter on
1000 W for 10-20 secs. Add the remaining topping
ingredients and combine to make a soft dough. Chill.
Sift together the fl our, bicarbonate, baking powder
and salt. Stir in the sugar. Melt butter for the muffi ns
on 1000 W for 30 secs - 1 min. Cool slightly then mix
in the buttermilk and egg.
Preheat on Convection 170 °C with the enamel shelf
in the lower shelf position. Lightly stir the buttermilk
mixture into the fl our mixture. Fold fruit in gently.
Divide mixture equally between 6 muffi n cases.
Crumble small amounts of streusel topping over
each muffi n. Place muffi n tin on enamel shelf and
cook on Convection 170 °C for 20-25 mins or until
browned and well risen.
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