Daewoo KOC-1B0K User Manual

Page 19

Ingredients

Method

Cookware

30ml (2tbsp) caster sugar
5ml (1tsp) cinnamon
30 ml (2tbsp) sultanas
2 cooking apples, peeled,
cored and sliced
15ml (1tbsp) lemon juice
350g (12oz) puff pastry

Apple pie

Victoria Sandwich

1. Mix together sugar, cinnamon and sultanas.
2. Toss apples in lemon juice. Sprinkle sugar mixture over.
3. Divide pastry in half. Roll out half and line base of plate.
4. Place apple filling on top of pastry. Roll out remainder of pastry

and cut to a circle for lid.

5. Seal edges, crimp and brush top with egg.
6. Cook on "CAKE".

20 Cm(8”) pie plate
Low Rack

175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (60z) self-raising flour

1. Cream butter and sugar until pale and fluffy. Add the eggs a little

at a time beating well after each addition.

2. Fold in half the flour, using a metal spoon, then fold in the remaining flour.
3. Spoon the mixture into the tin and level with a knife.
4. Cook on "CAKE".
5. When the cake is cool, cut in half horizontally and sandwich

together with cream and jam and dust with icing sugar or fill with
a filling of your choice.

20 Cm(8”) cake tin
Low Rack

Carrot cake

250g (9oz) plain flour
10ml (2tsp) bicarbonate of soda
10ml (2tsp) baking powder
10ml (2tsp) cinnamon
10ml (2tsp) nutmeg
250g (9oz) dark brown sugar
225ml (8fl.oz) vegetable oil
3 eggs, beaten
350g (12oz) carrots, grated
75g (3oz) sultanas
Cream Cheese Topping:
75g (3oz) butter
100g (4oz) cream cheese225g
(8oz) icing sugar

1. Sieve the flour, bicarbonate of soda and baking powder into a

bowl with the cinnamon and nutmeg.

2. Mix in the brown sugar and make a well in the center.
3. Add the oil and beaten eggs. Beat well until all the ingredients

are combined. Stir in the grated carrot and sultanas, spoon into
the prepared cake tin.

4. Cook on "CAKE".
5. Cream the butter and cream cheese until smooth. Stir in sieved

icing sugar.

6. Decorate the cooled cake with the cream cheese topping.

23 Cm(9”) round tin
Low Rack

Chocolate cake

50g (2oz) cocoa
175g (6 oz) caster sugar
10 ml (3fl.oz) water

90g (3

oz) butter

175g (6oz) caster sugar
2 eggs
15ml (1tbsp) golden syrup
5ml (1tbsp) vanilla essence
15ml (1tbsp) raspberry jam
275g (10oz) plain flour
Pinch of salt
10ml (2tsp) baking powder

150ml (

pt) milk

1. Mix cocoa , 175g (6oz) caster sugar and water together in a

small bowl.

2. Cream the butter and sugar together, gradually add the eggs.

Beat until the mixture is light and fluffy.

3. Beat in the cocoa mixture, golden syrup, vanilla essence and

raspberry jam.

4. Fold in the sieved flour, salt and baking powder. Add the milk to

give a smooth dropping consistency.

5. Place in prepared tin and cook on "CAKE".

20 Cm(8”) round cake tin
Low Rack

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