baking & roasting

Apple and poppy seed cakeServes 12Ingredients:5 eggs, separated200 g icing sugar2 tsp vanilla sugar200 g ground almonds100 g poppy seedsJuice of 1 lemon1 tbsp rum1/2 tsp cinnamon400 g sharp apples, peeled andgrated50 g flour50 g corn flour1 tsp baking powderTopping:Icing sugarMethod:1. Beat together the egg yolk with approx. 2 /3 of theicing sugar and the vanilla sugar until creamy. Mixthe apples with the almonds, poppy seeds, lemonjuice, rum and cinnamon, and stir into the eggmixture. Mix together the flour, baking powder andcorn flour, and fold into the egg mixture2. Whip the egg whites until stiff, adding the rest ofthe icing sugar a little at a time. Fold into theapple/egg mixture.3. Pour into a greased 26 cm Ø springform tin, smooththe top and bake until golden.4. Dust with icing sugar.Setting: Intensive bake ConventionalTemperature: 150–170°C 170–190°CShelf level: 1 1Duration: 45–55 minutes 60–70 minutesPear tartletsServes 9Ingredients:500 g puff pastry1 x 480 g can of pearsJuice of 1 lemon1 tbsp sugar150 ml whipping or double cream2 tsp vanilla sugar2 tbsp pear liqueurMethod:1. Defrost the pastry if necessary, and roll out on afloured surface. Cut 13–15 cm Ø circles, arrange ona baking tray that has been rinsed in cold water, andprick several times.2. Drain the pears, and slice. Drizzle with lemon juiceand pear liqueur, and arrange on the pastry. Sprinklethe tablespoon of sugar over the top and bakeimmediately.3. When cool whip the cream with the vanilla sugar andserve with the tartlets.Setting: Fan plus ConventionalTemperature: 170–190°C 190–210°CShelf level: 1 and 3 2Duration: 20–25 minutes 15–20 minutes+ pre-heating33