Sharp R-244M Operation Manual With Cookbook page 32

R-244M O/MAN & C/BK 1/30/01
Website: http://www.sharp.co.uk/support
RECIPES
GINGER CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
2" piece, fresh stem ginger, grated
15ml (1tbsp) ground ginger
45ml (3tbsp) orange juice
topping: 225g (8oz) cream cheese
grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) almond essence
15ml (1tbsp) instant coffee
30ml (2 tbsp) hot water
topping: 100g (4oz) icing sugar
15ml (1tbsp) water
25g (1oz) almonds
25g (1oz) glace cherries
DOUBLE CHOC-CHIP CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
75g (3oz) plain or milk chocolate drops
4:14 PM Page 30
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 fresh ginger, ground ginger and
orange juice then mix to a dropping consistency.
5 Spoon the mixture into a greased and lined 7"
PYREX cake dish.
6 Cook using Express Cook EC-8 "Cake".
7 Leave to stand for 10 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 fold into
the mixture, together with the almond essence.
5 Spoon into a greased and lined 7" PYREX cake
dish.
6 Cook using Express Cook EC-8 "Cake".
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a smooth
paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
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 cocoa powder then fold into the
mixture.
4 Add chocolate drops and stir well.
5 Spoon into a greased and lined 7" PYREX cake
dish.
6 Cook using Express Cook EC-8 "Cake".
Leave to stand for 10 minutes.
30
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