Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
Welcome To The World Of Neff - Sampford IXL
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Simple to Make<br />
Cooking time:<br />
30 minutes<br />
Method<br />
Cakes and Biscuits<br />
Coffee Cream Cake<br />
Make a standard Victoria Sponge Cake –<br />
if using 110g (4oz) mixture<br />
with 2 eggs use the quantities below.<br />
If making a larger cake 225g (8oz)<br />
with 4 eggs, double the quantity of syrup and cream used.<br />
Ingredients<br />
55g (2oz) granulated sugar<br />
60ml (4tbsps) water<br />
15ml (1tbsp) instant coffee powder<br />
30ml (2tbsps) brandy or rum<br />
125ml ( 1/ 4 pint) double cream<br />
few drops of vanilla essence<br />
walnut halves/or chocolate coffee beans<br />
1. Combine the water and the sugar.<br />
2. Heat until all the sugar is dissolved and boil for 2 minutes.<br />
3. Remove from the heat and add the coffee and brandy or rum.<br />
4. Allow the mixture to cool a little.<br />
5. Pierce the cake with a skewer all over the surface.<br />
6. Spoon the syrup on the cake so that it is absorbed evenly.<br />
Keep adding a little at a time until all used.<br />
7. Cool the cake thoroughly (the cake can be placed in the fridge overnight).<br />
8. Whip the cream lightly and add the vanilla.<br />
9. Cover the top and sides of the cake.<br />
10. Decorate with walnut halves or chocolate coffee beans.<br />
78<br />
Cakes and Biscuits<br />
Old Fashioned Ginger Nut Biscuits<br />
Simple to Make<br />
Cooking time:<br />
18 minutes<br />
Method<br />
Ingredients<br />
285g (10oz) plain flour<br />
200g (7oz) sugar, 1/ 2 caster sugar, 1/ 2soft brown<br />
5ml (1tsp) bicarbonate of soda<br />
10ml (2tsps) ground ginger<br />
7.5ml (1 1/ 2 tsps) baking powder<br />
170g (6oz) butter or margarine<br />
15ml (1tbsp) golden syrup or clear honey<br />
30ml (2tbsps) milk<br />
1. Pre-heat the oven to 160°C. Place all the dry ingredients in mixing bowl.<br />
2. Melt the butter and syrup over a gentle heat, making sure it does not boil. (This can be done in<br />
the microwave at 360 watts for 1 - 2 minutes). Pour this mixture into the dry ingredients, add<br />
the milk and mix thoroughly.<br />
3. Shape into about 36 small balls and place on greased baking sheets (or a non-stick baking<br />
liner), spaced well apart and flatten slightly. <strong>The</strong> biscuits spread to about 5cm (2”) across.<br />
4. Bake for 16 - 18 minutes until browned. Leave to cool on the tray.<br />
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