Panasonic Dimension4 NN-C988W Operating Manual And Cook Book page 83

Cakes, Muffins and Biscuits
Mocha Carrot Cake
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1
/ teaspoon bicarbonate of soda
2
1
/ cup caster sugar
2
1
/ cup crushed pineapple
2
1 cup grated carrot
3
/ cups chopped pecan nuts
4
60 g chocolate
2 eggs
1
/ cups oil
3
Icing:
60 g cream cheese
20 g butter
1
1 / cups icing sugar
2
1 tablespoon lemon juice
1
/ cup chopped pecan nuts
4
Method:
In a bowl place flour, bicarbonate of soda, sugar,
pineapple, carrot and pecan nuts. Place chocolate
into a small bowl and cook on MED HIGH for 40
to 60 seconds, stir halfway through cooking.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes.
Allow to stand covered for 5 minutes before turning
out to cool. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
Method:
Prepare as above. Place on the low rack. Cook on
Combination 4 for 25 to 35 minutes.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup icing sugar
4 tablespoons cocoa
1 tablespoon instant coffee powder
60 g plain sweet biscuits,
crushed
60 g copha
1 teaspoon vanilla essence
1
/ cup condensed milk
2
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Ass
biscuits and mix until well combined. Place copha in
a small bowl and cook on HIGH for 1
2 minutes. Cool copha slightly and add to dry
ingredients. Mix well. Add vanilla and condensed
milk, combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
Rich Fruit Cake
Serves: 6 to 8
Ingredients:
250 ml 1.5 kg
1
2 ml / cup
4
125 ml
125 ml 1cup
250 ml 250 g
190 ml 1 cup
60 g 2 teaspoons
2 2 teaspoons
1
85 ml / cup
2
1
/ cup
2
60 g 3
20 g 1 tablespoon
375 ml 2 teaspoons
15 ml 1 teaspoon
60 ml 2 teaspoons
1
/ cup
2
3
1 / cups
4
1
/ cup
3
1
/ teaspoon
2
Method:
Grease a deep 23 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 5 cm above the edge of
the pan. Combine fruit, almonds, butter, sugar,
spices, sherry and water in a large bowl. Cook on
HIGH for 15 minutes, stir half way through cooking.
Allow to cook slightly.
To Cook by Convection:
Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. Cook for 1
cooked. Cover cake with foil. Allow to cool in pan
about 1 hour, before turning onto a wire rack.
Chocolate Fudge
250 ml
60 ml
Makes: 25 slices
15 ml
Ingredients:
60 g
300 g
400 g can
60 g
1 cup
5 ml
125 ml
Method:
Grease and line a 20 cm square dish. In a 2 litre jug,
place chocolate pieces and condensed milk. Cook
on HIGH for 2 minutes. Stir. Mix in chopped nuts.
Pour into prepared dish. Chill until set cut in
aquares.
1
/ to
2
83
C
mixed dried fruit 1,5 kg
chopped glacé 60 ml
pineapple
slivered almonds 250 ml
butter 250 g
brown sugar 250 ml
cinnamon 10 ml
mixed spice 10 ml
sherry 125 ml
water 125 ml
eggs lightly beaten
golden syrup 15 ml
parisienne essence 10 ml
grated lemon rind
grated orange rind 10 ml
orange juice 125 ml
plain flour 440 ml
self-raising flour 85 ml
bicarbonate soda
1
/ to 2 hours or until cake is
2
R
chocolate pieces 300 g
condensed milk 400 g
chopped nuts 250 ml
3
5 ml
2 ml