Sharp R-959M-A Operation Manual With Cookbook page 85

p82_cre 8/28/06 1:58:17 PM
Serv
150ml ( / pint) sunflower oil
1
4
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 82)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
C &
ARROT COURGETTE CAKE
Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.
Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.
Serves
175g margarine
175g caster sugar
3 eggs (medium), beaten
175g self raising flour
45ml (3 tbsp) strawberry jam
25g icing sugar to dredge
V :
ARIATION
B B : Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.
UTTERFLY UNS
Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow
with buttercream. Cut each teaspoonful of sponge in half and position the "wings" in
the buttercream.
RECIPES
M
OIST CARROT CAKE
1 Combine the oil, sugar and eggs. Stir in the flour,
bicarbonate of soda and cinnamon.
Add the carrot and walnut, mix well.
2 Grease and line a 20cm (8") cake dish with greaseproof
paper, pour in the cake mixture.
3 Place on the low rack and cook, using sequence
programming, on DUAL CONVECTION, 180ºC, 30%
for 21 minutes 40 seconds then CONVECTION 180ºC
for 1 minute 30 seconds until firm to the touch and a
skewer comes out clean. Allow to cool before
decorating.
4 To prepare icing, combine cream cheese, lemon rind,
lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
: Substitute 150g of the carrot with 150g of grated courgette.
Add with the carrot and walnut in stage 1.
V
ICTORIA SANDWICH CAKE
1 Grease and line the base of two 20cm (8") sandwich tins
with greaseproof paper.
2 Preheat the oven to CONVECTION 180ºC.
3 Cream the margarine and sugar until light and fluffy, beat
in the eggs. Fold in the flour.
4 Spoon equal amounts of the cake mixture into the
prepared tins.
5 Place one tin on the upper shelf and the other on the
lower shelf. Bake on CONVECTION 180ºC for 25
minutes, rotating the tins 180º after half the cooking time.
Cook until golden and firm to the touch.
Allow to cool before turning out.
6 Sandwich with jam and dredge with icing sugar.
83