Gastroback Design Bread Maker Advanced Operating Instructions Manual page 124

PREPARATION
Apart from the chocolate, fill the ingredients into the bread pan in the stated order.
Start program 9 Cake.
With the baking cycle complete, switch off the appliance (pressing the CANCEL but-
ton) and leave the cake within the appliance for approx. ¼ hour with the lid closed
and the slider of the ingredients box open.
Take out the bread pan and leave the cake cool down for another ¼ hour within the
bread pan. Turn out the cake onto a cake rack and leave it cool down completely.
Cover the gingerbread with melted chocolate.
Tip: You can prepare your own creation of gingerbread spice from cardamom, cori-
ander, cinnamon, clove, aniseed, star anise, fennel, nutmeg, allspice and, possibly,
some pepper.
ORANGE CAKE
1 egg
100 ml milk
15 g marge
½ pack vanilla sugar
1 vial orange flavour
70 - 80 g sugar
180 g wheat flour type 405
1 pack baking powder, sifted
Glaze: 2 tablespoon icing sugar, some orange juice
PREPARATION
Apart from icing sugar and orange juice, fill the ingredients into the bread pan in
the stated order. Start program 9 Cake.
When the baking cycle is complete, switch off the appliance (pressing the CANCEL
button) and leave the cake within the appliance for approx. ¼ hour with the lid clo-
sed and the slider of the ingredients box open. Take out the bread pan and leave
the cake cool down for another ¼ hour within the bread pan. Turn out the cake onto
a cake rack and leave it cool down completely.
Mix icing sugar and some drops of orange juice to get a thick syrup and cover the
cake with this icing.
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