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Coconut and Apricot Cake
Makes: 1 x 25 cm round cake
Ingredients:
1 cup
chopped dried apricots
1 cup
apricot nectar
125 g
butter
2 /
cup
raw sugar
3
2
eggs, separated
1 /
1
cups
self-raising flour
2
1 /
1
cups
coconut
2
Method:
To Cook by Convection:
Place apricots and nectar in a small bowl. Cook on HIGH for 3
to 5 minutes.Preheat oven to 170˚C. Grease and line a deep 25
cm round pan. Cream butter and sugar until light and fluffy. Beat
in egg yolks, one at a time until combined. Stir in coconut and
half the sifted flour and apricot mixture. Stir in remaining flour
and apricots. Beat egg whites until soft peaks form. Fold into
mixture and spread into prepared pan. Place on metal tray on
glass turntable and cook for 45 to 50 minutes. Allow to stand for
10 minutes before turning onto rack to cool.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup
icing sugar
4 tablespoons
cocoa
1 tablespoon
instant coffee powder
60 g
plain sweet biscuits, crushed
60 g
copha
1 teaspoon
vanilla essence
1 /
cup
condensed milk
2
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Add biscuits and
mix until well combined. Place copha in a small bowl and cook
1 /
on HIGH for 1
to 2 minutes. Cool copha slightly and add to
2
dry ingredients. Mix well. Add vanilla and condensed milk,
combine until mixture is thick. Chill for 30 minutes. Pinch off
pieces to form balls slightly smaller than a walnut shell. Roll in
chocolate sprinkles and chill.
94
C
Lemon Friands
C
Makes: 8
Ingredients:
180 g
unsalted butter
250 g
icing sugar
80 g
plain flour
125 g
almond meal
2
lemons, zested
5
egg whites
1 tablespoon
lemon juice
1 teaspoon
vanilla
Method:
Lightly grease a 6-cup friand pan. Place the butter in a 2-litre
dish and heat on medium for 2 to 3 minutes. Set aside to cool.
Preheat oven to 180°C with enamel shelf in low position.
Sift the icing sugar and flour into a bowl and stir in the almond
meal and lemon. zest
In a clean bowl whisk the egg whites until just frothy. Add the
dry ingredients along with the butter, lemon juice and vanilla.
Fold the mixture to combine. Fill the moulds
180°C for 15 to 20 minutes or until golden and a skewer when
inserted comes out clean. Allow to cool for 5 minutes before
turning out. Serve completely cooled, dusted with icing sugar.
Scones
C
serves: 8
Ingredients:
2 cups
flour
4 teaspoons
baking powder
80 g
plain flour
1 /
teaspoon
salt
4
60 g
butter or margarine,
cut into small pieces
milk to mix
(approximately
Method:
To Cook by Convection:
Preheat oven to 220°C. Place flour, baking powder and salt in a
large bowl and rub in butter: Add enough milk to form a soft
dough. Knead lightly on a floured work surface. Pat out to 2 cm
thickness then with a floured knife, cut into approx 8 scones.
Place scones on a lightly grased tray. Place on Low Rack and
cook on 220°C for 12 to 14 minutes. Cool on wire rack.
3 /
full and bake at
4
3 /
cup)
4
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