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bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.Step 2Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Step 3Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.Step 4Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or until a skewer inserted into the centre comes out clean.Step 5Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.Standard Recipe CardName of dish:gluten-free chocolate browniesportion nos:Reference source:taste.com.auportion size:6Portion cost:$1.09Sale price at: $10(% food cost)CommoditiesItemspecificationWeight kg/l/unitCost per kg/l/unitActual costCaster sugar2 cups0.502.50Potato starch½ cup0.304.29Chopped walnuts½ cup1.757cocoaNESTLÉ BAKERS' CHOICE½ cup0.753oilRice bran1 cup0.309
eggs41.685Vanilla extract1 cup0.7515Cocoa powderTo dust0.203Total Cost$48.79Portion Cost$6.23Method:Step 1 Preheat oven to 195°C/175°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper. Step 2 Place sugar, flour, walnuts, cocoa powder, oil, eggs and vanilla in a large bowl. Stir to combine. Pour into prepared pan. Bake for 30 minutes or untila skewer inserted in the centre comes out with moist crumbs clinging. Cool in pan. Cut into 12 pieces. Serve dusted with cocoa. Standard Recipe CardName of dish:gluten-free summer puddingportion nos:Reference source:taste.com.auportion size:7
Portion cost:$1.7Sale price at: $15(% food cost)CommoditiesItemspecificationWeight kg/l/unitCost per kg/l/unitActual costMixed summer berriesfresh500g to serve3.57Caster sugar60g0.152.50breadGluten-free18 slices77yoghurtTo serve1.206Total Cost22.5Portion Cost11.85Method:Step 1 Place half the berries in a bowl, sprinkle with half the sugar and set aside. Step 2
Place remaining berries in a processor with remaining sugar and process until smooth. Sieve puree, discarding seeds.