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Recipes for glass tray & convection
Cherry almond cake
Ingredients
175 g
margarine
175 g
caster sugar
3
medium eggs
175 g
plain flour
1 tsp
baking powder
100 g
glace cherries
75 g
ground almonds
1 tsp
almond essence
1 tbsp
milk
Red onion quiche
Ingredients
500 g
shotcrust pastry
45 g
butter
300 g
red onions, sliced
3
eggs
150 ml double cream
50 ml
milk
100 g
grated gouda
1
/
tsp
dijon mustard
4
black pepper
1
/
tsp
salt
4
22
1. Grease and line the springform.
2. Cream the margarine and sugar until light and fluffy.
3. Beat in the eggs one at a time.
4. Fold in the flour and baking powder, stir in the cherries,
ground almonds, almond essence and milk.
5. Spoon in the mixture and smooth the surface.
6. Place tin in glass tray, lower position.
40 min.
90 W / 180 ˚C
Preheat the oven.
1. Roll out the pastry and line the square dish.
2. Prick the pastry all over with a fork.
3. Line the pastry with baking paper.
4. Bake in lower position
15 min.
200 ˚C
5. Remove from the over and allow to cool.
6. Cook the onions in the butter for
5 min.
900 W
drain off the butter then cool.
7. Beat the eggs, cream, milk, mustard, salt and pepper
together.
8. Add the onions and cheese, mix well.
9. Pour mixture into the pastry case and cook.
1. 20 min.
200 ˚C, rotate, then
2. 12 min.
200 ˚C
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