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Recipes for glass tray & convection
Banana loaf
Ingredients
120 g
butter
170 g
caster suger
1 tsp
coffee essence
2
ripe bananas
225 g
flour
1 tsp
bicarbonate of soda
1
/
tsp
baking powder
4
1
medium egg
100 ml
milk
Apricot & pecan loaf
Ingredients
pinch of salt
1
1
/
tsp baking powder
2
2 tsp
cinnamon
110 g
plain flour
110 g
wholemeal flour
110 g
butter
175 g
soft brown sugar
2
beaten eggs
3 tbsp
milk
175 g
ready to eat apricots, chopped
175 g
toasted pecans, chopped
Baked cheesecake
Ingredients
Base:
100 g
butter
4 tsp
brown sugar
200 g
plain flour
110 g
crushed disgestive biscuits
Filling:
450 g
soft cheese
150 g
double cream
100 g
caster sugar
2
egg yolk
1
juice and zest of lemon
Preheat the oven.
1. Grease and line loaf tin.
2. Cream butter and sugar together.
3. Add egg and coffee essence and beat again.
4. Peel and mash bananas and add to the mix, beat well.
5. Mix in the flour, bicarbonate of soda baking powder
and milk until smooth.
6. Place in tin and smooth the surface.
7. Place loaf tin in glass tray, lower position.
60 min.
180 ˚C
8. Stand for 5 mins in tin before turning onto a cooling
rack.
Preheat the oven.
1. Grease and line loaf tin.
2. Mix the salt, baking powder, cinnamon and flour.
3. Add the rest of the ingredients, except the fruit and
nuts, mix well.
4. Fold in the fruit and nuts.
5. Place in tin and smooth the surface.
6. Place loaf tin in glass tray, lower position.
35 min.
90 W / 180 ˚C
1. Line the base of the springform tin with greaseproof
paper.
2. Melt the butter, add the sugar and crushed biscuits.
3. Push into base of the tin, then chill until set.
4. Put all the filling ingredients in a bowl and whisk until
smooth.
5. Pour the filling onto the chilled base.
6. Place tin in glass tray, lower position.
54 min.
160 ˚C
7. Allow to cool, decorate with fruit to serve.
UK
21
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