146
Baking
Dish Size /shape
Always use the exact dish size stated in the
following recipes, otherwise cooking times and
results will be affected.
Eggs
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
Desserts & Baking
Ingredients
225g (8oz) butter or margarine
225g (8oz) dark muscovado sugar
225g (8oz) plain flour
4 eggs, beaten
50g (2oz) ground almonds
100ml (3½ fl.oz) sherry
75g (3oz) candied peel
75g (3oz) glace cherries, roughly
chopped
250g (9oz) currants
250g (9oz) raisins
100g (4oz) pecan nuts, broken into
pieces
finely grated zest of 1 lemon
7.5ml (1½tsp) mixed spice
2.5ml (½tsp) vanilla extract
2.5ml (½tsp) baking powder
Dish: 20cm (8") round tin, greased and lined
Oven Accessory: wire shelf on lower level
Preheat oven on CONVECTION 140°C. Prepare the tin
by lining with a double layer of greaseproof paper on the
inside and tie a double band of brown paper around the
outside.
Cream the butter and sugar until pale and fluffy. Add the
eggs one at a time, beating well after each addition. Fold
in half the flour 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. Place tin on shelf and cook on
CONVECTION 140°C for 2-2¼ hrs. until a skewer
inserted in the middle comes out clean. Leave cake to
cool in tin. When completely cold wrap well in cling film
and foil to store until ready to decorate. The cake will
keep for several months.
Celebration Cake
Ingredients
175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour
Dish: 2 x 18cm (7") cake tins, greased and lined
Oven Accessory: enamel shelf in lower position +
wire shelf in upper position
Preheat oven on CONVECTION 180°C. Cream butter
and sugar until pale and fluffy. Add the eggs a little at a
time beating well after each addition. Fold in half the
flour, using a metal spoon, then fold in the remaining
flour. Spoon the mixture into the tins and level with a
knife. 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 mins. or until cooked.
Sandwich together with cream and jam and dust with
icing sugar or with a filling of your choice.
Victoria Sandwich
