IKEA KULINACSX Recipe Book download pdf (Page 39)

Method:

Cream together sunflower oil, brown sugar,

eggs and syrup. Fold in the rest of the

ingredients for the mixture.

Put the mixture into the greased baking tin.

• Time in the appliance: 55 minutes

• Shelf position: 2

After baking:

Mix butter, cream cheese and sugar crystals

(if necessary, add a little milk to make it

spreadable).

Spread over the cake once it has cooled

down and sprinkle ground hazelnuts over

the top.

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: 1

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.

Fruit Tart

Ingredients for the pastry:

• 200 g flour

• 1 pinch salt

• 125 g butter

• 1 egg

• 50 g sugar

• 50 ml cold water

Ingredients for the filling:

• Fruit according to the season (400 g

apples, peaches, sour cherries, etc.)

• 90 g ground almonds

• 2 eggs

• 100 g sugar

• 90 g softened butter

Other:

• Quiche tin with 28 cm diameter, greased

Method:

Sieve flour into a mixing bowl, mix salt and

butter cut into small pieces into the flour.

Then add egg, sugar and cold water and

knead into a pastry.

Cool the pastry for 2 hours in the fridge. Roll

out the refrigerated pastry and place in the

greased quiche tin and prick with a fork.

ENGLISH

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