175g/6 oz self-raising flour
1 tsp baking powder
2 medium eggs
60g/2 ¼ oz ground almonds
125g/4 ½ oz golden caster sugar
125g/4 ½ oz soft butter
100g/3 ½ oz icing sugar
Here’s a delicious halogen oven recipe from Norma Miller.
Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link down the page to the right in our sidebar.
A well-known traditional cake to which I’ve added ground almonds. Bite into a slice and taste the intense citrus flavours of the sweet glaze which is poured over the hot cake. You will need a greased and base-lined 18cm/7 inch deep cake tin (square or round) which fits in your oven.
1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the oven to 180°C (356°F).
2.Finely grate the rind from half the orange and half the lemon, cut both in half and squeeze the juice from the whole fruits (you will need about 6 tbsp). Mix the juices together in a small basin.
3.Sift the flour and baking powder into a large bowl. Break the eggs into the flour and add the ground almonds, sugar, butter, orange and lemon rinds and 3 tbsp fruit juice.
4.With a wooden spoon or mixer, lightly beat the ingredients together until thoroughly mixed, light and fluffy. Spoon into the prepared tin and level the surface.
5.Put into the hot oven and cook for 20-25 minutes until risen, firm to the touch and cooked through.
6.Whilst the cake is cooking, make the drizzle mixture. Sieve the icing sugar into a bowl, pour in the remaining 3 tbsp fruit juices and mix to a smooth paste.
7.Turn the cake onto a wire rack and whilst still hot use a fine skewer to make several holes in the top of the cake. Spoon the drizzle mixture over the top of the cake and leave to cool.
Source: “The Halogen Oven Secret”, Norma Miller