Sharp R-252M Operation Manual With Cookbook page 40

RECIPES
GINGER CAKE
Serves 4-6
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2" piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping:
225g (8oz) cream cheese
Grated rind of one orange
5ml (1tsp) orange juice
30ml (2 tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves 4-6
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping:
100g (4oz) icing sugar
1 tbsp (15ml) water
25g (1oz) almonds
25g (1oz) glace cherries
CHOCOLATE & ORANGE CAKE
Serves 4-6
Preparation time: 12 - 14 minutes
175g (6oz) dark brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and mix to a
dropping consistency.
5 Spoon the mixture into a greased and lined 7"
PYREX cake dish.
6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,
orange juice and icing sugar until smooth. Spread
on top of the cake.
Keep refrigerated.
1 Cream the sugar and margarine until light and
fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and add to
the mixture.
5 Spoon into a greased and lined 7" PYREX cake
dish.
6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a
smooth paste.
Drizzle over the cake and sprinkle with the nuts
and cherries.
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in
the orange rind.
5 Heat the chocolate on 100P (HIGH) for 2
minutes, stir every 30 seconds until melted.
6 Stir the chocolate into the remaining mixture.
7 Place alternate spoonfuls of the two mixtures
into a greased and lined 7" PYREX cake dish.
8 Cook on 50P (MEDIUM) for 16 minutes.
Leave to stand for 5 minutes.
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