Microwaved Fruit Cake Recipe
Summary
Ingredients
| Orange marmalade | 7 Ounce | |
| Honey | 3 Ounce | |
| 3 oz soft dark brown sugar | ||
| Butter | 2 Ounce | |
| All purpose flour | 5 Ounce | |
| Active dry yeast | 3 Tablespoon | |
| Egg | 1 | |
| Nutmeg | 1/2 Teaspoon, grated | |
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Golden Raisins | 31/2 Ounce | |
| Slivered almonds | 2 Ounce | |
| Oil | 1 Teaspoon | |
| Superfine sugar | 5 Ounce | |
| Egg | 7 , separated | |
| Egg yolk | 1 | |
| Milk | 1 1/4 Cup (16 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
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
Chef
