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Microwaved Fruit Cake

aparna.priya's picture
Ingredients
  Orange marmalade 7 Ounce
  Honey 3 Ounce
  Soft dark brown sugar 3 Ounce
  Butter 2 Ounce
  All purpose flour 5 Ounce (Plain)
  Active dry yeast 3 Tablespoon
  Egg 1
  Grated nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Golden raisins 3 1⁄2 Ounce (Sultanas)
  Slivered almonds 2 Ounce
  Oil 1 Teaspoon
  Superfine caster sugar 5 Ounce
  Egg 7 , separated
  Egg yolk 1
  Milk 1 1⁄4 Cup (20 tbs)
Directions

Put the marmalade, honey, brown sugar and butter in a bowl.
Melt in the microwave oven for 3 minutes on HIGH.
Stir well.
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

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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