September
24
2006
24
2006
CAPPUCCINO SLICE
[FC SUPERB SLICES P42]
1/3 CUP [40g] SELF RAISING FLOUR
¼ CUP [30g] PLAIN FLOUR
1 TABLESPOON COCOA POWDER
¼ CUP [60g] CASTER SUGAR
1 EGG [lightly beaten]
1 TEASPOON VANILLA ESSENCE
65g BUTTER [melted]
¼ CUP [60ml] MILK
CAPPUCCINO FILLING
350g CREAM CHEESE
100g MASCARPONE CHEESE
1/3 CUP SOUR CREAM
1/3 CUP [90g] CASTER SUGAR
3 EGGS [lightly beaten]
1 TABLESPOON COFFEE POWDER
50g DARK CHOCOLATE [grated]
PREHEAT OVEN TO MODERATE [180C]. LINE A LIGHTLY GREASED, 19cm [8 inch] SQUARE CAKE TIN WITH BAKING PAPER, OVERHANGING TWO OPPOSITE SIDES.
SIFT THE FLOURS & COCOA INTO A BOWL, STIR IN THE SUGAR & MAKE A WELL IN THE CENTRE. COMBINE THE EGG, VANILLA, BUTTER & MILK & STIR INTO THE WELL UNTIL JUST COMBINED. SPOON INTO THE TIN & BAKE FOR 10 TO 15 MINUTES THEN COOL COMPLETELY. REDUCE THE OVEN TO 160C.
BEAT THE CREAM CHEESE, MASCARPONE & SOUR CREAM WITH ELECTRIC BEATERS FOR 3 MINUTES, OR UNTIL SMOOTH. ADD THE SUGAR GRADUALLY & BEAT FOR 3 MINUTES MORE. ADD THE EGGS GRADUALLY BEATING WELL AFTER EACH ADDITION.
DISSOLVE THE COFFEE IN A LITTLE WARM WATER, BEAT INTO THE FILLING & POUR OVER THE BASE. BAKE FOR 30 TO 35 MINUTES, OR UNTIL SET. LEAVE IN THE TIN TO COOL COMPLETELY. DECORATE WITH GRATED CHOCOLATE TO SERVE.
Damian 
Slices
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September
24
2006
24
2006
BRANDIED FRUIT SLICE
[ BEST RECIPES P90 ] 1 ½ cups PLAIN FLOUR
½ cap BROWN SUGAR [ firmly packed ]
125g BUTTER
TOPPING
30g BUTTER
2 tablespoons BROWN SUGAR
1 tablespoon GOLDEN SYRUP
¼ cup SELF RAISING FLOUR
90g GLACE CHERRIES
90g SULTANAS
90g DRIED APRICOTS
90g SLIVERES ALMONDS
¼ cup BRANDY
COMBINE SIFTED FLOUR & BROWN SUGAR IN BOWL, RUB IN BUTTER. PRESS FIRMLY INTO LIGHTLY GREASED LAMINGTON TIN [ 16x26cm ]. SPOON TOPPING EVENLY OVER BASE & BAKE IN MODERATE OVEN [180C ] FOR 30 MINUTES. COOL IN TIN & CUT WHEN COLD.
TOPPING
BEAT TOGETHER BUTTER, BROWN SUGAR, GOLDEN SYRUP, SIFTED FLOUR & BRANDY. ADD HALVED CHERRIES & CHOPPED DRIED APRICOTS, STIR IN SULTANAS & ALMONDS.
Damian Slices
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