Microwaved Fruit Cake
|Orange marmalade||7 Ounce|
|Soft dark brown sugar||3 Ounce|
|All purpose flour||5 Ounce (Plain)|
|Active dry yeast||3 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Golden raisins||3 1⁄2 Ounce (Sultanas)|
|Slivered almonds||2 Ounce|
|Superfine caster sugar||5 Ounce|
|Egg||7 , separated|
|Milk||1 1⁄4 Cup (20 tbs)|
Put the marmalade, honey, brown sugar and butter in a bowl.
Melt in the microwave oven for 3 minutes on HIGH.
Sift the flour and yeast over the bowl, beating constantly.
Add 1 whole egg and 1/3 cup (41/2 tablespoons) of water, still beating.
Add the grated nutmeg, cinnamon and salt.
Work the dough until smooth.
Add the raisins (sultanas) and almonds.
Oil a Pyrex cake mold (mould) and cover the base with a piece of oiled non-stick parchment (greaseproof paper).
Spoon the dough into the mold (mould) and microwave for 12 minutes on MEDIUM-HIGH.
Leave the cake to cool in the container.
To prepare the sauce, put 31/2 oz (100 g/31/2 oz) of superfine (caster) sugar and 1/4 cup (3 tablespoons) of water in a bowl and microwave, uncovered, for 51/2 minutes on HIGH.
Whisk the 2 egg yolks together, beating in the remaining sugar.
When the caramel is a deep golden color, remove from the oven and add 1/4 cup (4 tablespoons) of hot water, taking care to avoid splashing.
Dissolve the caramel by shaking the bowl.
Pour in the milk and stir.
Heat for 2 minutes on HIGH.
Pour the caramel mixture over the egg yolks and sugar, whisking constantly.
Microwave, uncovered, for a further 2 minutes on HIGH.
Whisk again and leave to cool.
Whisk the egg white to soft peaks and fold carefully into the caramel sauce