Recipe Book

Cake/Pastry
Almond Cake
Ingredients for the mixture:
• 5 eggs
• 200 g sugar
• 100 g marzipan
• 200 ml olive oil
• 450 g flour
• 1 tablespoon cinnamon
• 1 packet baking powder (approximately 15 g)
• 50 g chopped pistachios
• 125 g ground almonds
• 300 ml milk
Ingredients for the topping:
• 200 g apricot jam
• 5 tablespoons icing sugar
• 1 teaspoon cinnamon
• 2 tablespoons hot water
• flaked almonds
Other:
• 28 cm springform baking tin
Method:
Cream together eggs, sugar and marzipan for 5
minutes, then slowly add the olive oil to the egg
mixture.
Sieve the flour, cinnamon and baking powder
together, then mix the chopped pistachios and
the ground almonds into the flour. Then
carefully fold into the egg mixture together with
the milk.
Put into the springform whose base has been
sprinkled with breadcrumbs.
• Time in the appliance: 70 minutes
• Shelf position: 2
After baking:
Heat up the apricot jam and then spread on the
cake using a brush. Then leave to cool. Mix
together icing sugar, cinnamon and hot water
and spread on the cake. Then sprinkle flaked
almonds immediately onto the glazed surface of
the cake.
Brownies
Ingredients:
• 250 g plain chocolate
• 250 g butter
• 375 g sugar
• 2 packet vanilla sugar (approximately 16 g)
• 1 pinch salt
• 5 tablespoons water
• 5 eggs
• 375 g walnuts
• 250 g flour
• 1 teaspoon baking powder
Method:
Break chocolate up into large pieces and melt in
a bain marie.
Cream together butter, sugar, vanilla sugar, salt
and water, add the eggs and the melted
chocolate.
Roughly chop the walnuts, mix with the flour
and baking powder and fold into the chocolate
mixture.
Line a deep baking tray with baking parchment,
put the mixture on top and smooth.
• Time in the appliance: 50 minutes
• Shelf position: 3
After baking:
Leave to cool, remove baking parchment and
cut into squares.
Cappuccino Cake
For the mixture:
• 100 g softened butter
Steam oven Recipe Book
18