baking & roasting

Cherry and almond torteServes 12Ingredients:Base:150 g flour1 tsp baking powder100 g butter or margarine50 g sugar40 g ground almondsFilling:2 jars of sour cherries(each approx. 680 g)Topping:1 egg70 g sugar2 tsp vanilla sugar4 tbsp double cream3 tbsp corn flour3 drops almond essence100 g flaked almondsMethod:1. Mix together the flour, baking powder, butter ormargarine and sugar, and knead to a smooth dough.Spread evenly over the base of a greased springformtin (Ø 26 cm), and create a 2 cm high rim aroundthe sides.2. Prick all over with a fork, and scatter with almonds.Drain the cherries well, and arrange over the pastry.3. Combine all the ingredients for the topping, pourover the cherries, and bake until golden.Setting: Fan plus ConventionalTemperature: 150–170°C 170–190°CShelf level: 1 1Duration: 50–60 minutes 50–60 minutesBlueberry cheesecakeServes 20Ingredients:Base:300 g flour2 tsp baking powder160 g butter or margarine150 g sugar1 eggFilling:1500 g frozen blueberries,thawed30 g corn flour150 g sugarTopping:250 ml double cream200 g crème fraîche3 eggs3 tbsp corn flour4 tsp vanilla sugar50 g sugarMethod:1. Mix together the flour, baking powder, butter ormargarine, sugar and egg, and knead to a smoothdough. Roll out evenly in the grill pan.2. Mix the corn flour and sugar into the blueberries,and spoon over the dough.3. Combine all the ingredients for the topping, pourover the blueberries and bake until golden.Setting: Fan plus ConventionalTemperature: 150–170°C 170–190°CShelf level: 1 1Duration: 50–60 minutes 50–60 minutesSetting: Intensive bakeTemperature: 150–170°CShelf level: 1Duration: 40–50 minutes62