IKEA FINSMAOVSB Recipe Book download pdf (Page 38)

together. Then add the eggs one at a time

and cream together again.

Add the flour and cornflour mixed with the

baking powder to the creamed mixture and

fold in.

Put the mixture into the greased and

breadcrumbed baking tin, smooth out and

put in the appliance.

After baking, mix lemon juice and icing

sugar. Turn the cake out onto a piece of

aluminium foil.

Fold up the aluminium foil against the sides

of the cake so that the glaze cannot run out.

Pierce the cake with a wooden chopstick

and brush on the glaze. Then leave the

cake for a while to soak up the glaze.

• Time in the appliance: 75 minutes

• Shelf position: 1

Muffins

Ingredients:

• 150 g butter

• 150 g sugar

• 1 packet vanilla sugar (approximately 8

g)

• 1 pinch salt

• zest of one unwaxed lemon

• 2 eggs

• 50 ml milk

• 25 g cornflour

• 225 g flour

• 10 g baking powder

• 1 jar of sour cherries (375 g)

• 225 g chocolate chips

Other:

• Paper cases, approximately 7 cm

diameter

Method:

Cream together butter, sugar, vanilla sugar,

salt and the zest of one unwaxed lemon.

Add eggs and cream together again.

Mix the cornflour, flour and baking powder

and fold into the mixture with the milk.

Drain sour cherries and fold into the mixture

with the chocolate chips.

Put the mixture into the paper cases, put

cases onto a baking tray and put in the

appliance. Use muffin tray if available.

• Time in the appliance: 40 minutes

• Shelf position: 3

Ring Cake

Ingredients for the base:

• 500 g flour

• 1 small packet dried yeast (8 g dry yeast

or 42 g fresh yeast)

• 80 g icing sugar

• 150 g butter

• 3 eggs

• 2 level teaspoons salt

• 150 ml milk

• 70 g raisins (soak in 20 ml of kirsch for 1

hour beforehand)

Ingredients for the finish:

• 50 g whole peeled almonds

Method:

Put flour, dried yeast, icing sugar, butter,

eggs, salt and milk into a mixing bowl and

knead to a smooth yeast dough. Cover the

dough in the bowl and leave to rise for 1

hour.

Knead the soaked raisins into the dough by

hand.

Place the almonds individually into each

hollow in a greased and floured gugelhupf

tin.

Then shape the dough into a sausage

shape, place in the gugelhupf tin. Cover

and leave to rise again for 45 minutes.

• Time in the appliance: 60 minutes

• Shelf position: 1

ENGLISH

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