R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 93

91

100g margarine
100g caster sugar
3 eggs (medium), beaten
100g plain flour
75g ground almond
175g mixed dried fruit
DECORATE:
50g marzipan (see tip below)
25g glacé cherry, halved
25g walnut halves

1  Cream the margarine and sugar until light and fluffy, beat in 

the eggs. Fold in the flour, ground almond and fruit until well 
combined.

2  Spoon the cake mixture into a greased and lined 18cm (7") 

cake dish, smooth the surface.

3  Roll out the marzipan into an 18cm (7”) circle and cut into 

8 equal strips, place 4 strips 2cm (

3

/

4

") apart on top of the 

cake and place the remaining strips on top in the opposite 
direction to create a lattice effect.

4  Place cherry and walnut halves alternately in each of the 

empty squares created by the pattern.

5  Place on the low rack and cook using sequence programming, 

DUAL CONVECTION, 180ºC, 30% for 16 minutes then 
CONVECTION 180ºC for 3 minutes 45 seconds until 
golden and firm.

225g medium oatmeal
225g self raising flour
10ml (2 tsp) ground ginger
225g margarine
225g brown sugar
100g golden syrup
125g black treacle
300ml (

1

/

2

 pint) milk

1  Place oatmeal, flour and ginger in a bowl, mix well.
2  Place the margarine, sugar, syrup, treacle and milk in a large 

bowl, heat on 100% for 5 minutes, stir every minute. Stir in 
flour mixture, mix well.

3  Grease and line the base of a deep, square 20cm (8") dish 

with greaseproof paper, pour in parkin mixture.

4  Place on low rack and bake on DUAL CONVECTION, 

180ºC, 30% for 27 minutes until well risen and a skewer 
comes out clean.

Microwave Tip: Melting chocolate
Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

Microwave Tip: 
Softening hard marzipan
Remove marzipan from packaging, place on 
turntable and heat on 100% for 30 seconds.

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2/13/13   2:50:21 PM

2/13/13   2:50:21 PM