What’s On At Wharf: Recipes from the Live Cooking Demo!

1. Preheat your Neff oven to 175°C Circotherm Intensive. Other ovens 180°C (160°C fan).
2. Line a 30x20cm fluted baking tin with the ready-rolled pastry. Trim any excess.
Spread the base of the pastry evenly with jam.
3. Cream together the butter and sugar. Slowly add the egg.
4. Add the ground almonds and almond extract and mix well to combine.
5. Spoon the filling into the prepared tin and level.
6. Scatter over the flaked almonds.
7. Place the wire shelf on shelf level 1 in the oven. Bake on shelf level 1 for 35-40 mins. (other conventional oven times may vary)

        Ingredients

• 175g margarine
• 175g caster sugar
• 3 eggs
• 175g self-raising flour
• 1 tsp. ground ginger
• 1 x 225g jar of chopped stem ginger

Here’s how to make it:
1. Line 2lb loaf tin with baking paper.
2. Place the margarine, sugar, flour, eggs, ground ginger and half of the stem ginger into a bowl.
Mix well using an electric mixer.
3. Pour into the prepared tin.
4. Bake using Microwave Combination 180°C and 180W* for 15-18 minutes.
5. Allow to cool completely and slice as a cake.

NB This recipe can be adapted. Omit the stem ginger and use the zest of one lemon in the cake mix.
Mix the juice of one lemon with 80g caster sugar.

Once baked, make holes in the cake with a skewer and pour over.

Method: Makes 24
Cooks CircoTherm 180°C in 15 mins
Prep 15 mins.

1. Slice brioche rolls into 1cm slices, butter one side.
2. Chop mushrooms into roughly 1 cm chunks. Melt butter and add garlic; cook for 2-3 mins.
3. Add mushrooms and fry for 4-5 mins, gently stirring. 
Now turn up the heat to 7 to drive off the moisture.
4. Season and stir in creme fraiche and parsley.
5. Pile onto the brioche and bake in CircoTherm for 12-15 mins.