Panasonic NN-CT54JW Operating Instruction And Cook Book page 107

Chocolate and Almond Cake
ingredients
100 g (4 oz) butter
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self raising flour
50 g (2 oz) cocoa powder
50 g (2 oz) ground almonds
100 ml (3 ½ fl. oz) whole milk
60 ml (4 tbsp) golden syrup
Topping:
50 g (2 oz) butter
25 g (1 oz) cocoa powder, sifted
200 g (7 oz) icing sugar
5 ml (1 tsp) milk
Dish: 1 x 20 cm (8 inch) Pyrex
®
souffle dish, greased and lined
2 x large Pyrex mixing bowls
®
Accessory: none
Fruit Cake
ingredients
175 g (6 oz) butter
175 g (6 oz) dark brown sugar
1 lemon, grated
3 eggs, beaten
225 g (8 oz) plain flour
10 ml (2 tsp) ground spice
225 g (8 oz) raisins
225 g (8 oz) sultanas
50 g (2 oz) glace cherries
50 g (2 oz) chopped mixed nuts
15 ml (1 tbsp) treacle
45 ml (3 tbsp) brandy
Dish: 1 x Pyrex
mixing bowl
®
1 x 20 cm (8 inch) soufflé dish
greased and lined
Accessory: none
Pineapple, Cinnamon and Raisin Muffins
ingredients
Makes 12
100 g (4 oz) self raising flour
100 g (4 oz) wholemeal
self-raising flour
3.75 ml (¾ tsp) bicarbonate of soda
pinch salt
5 ml (1 tsp) ground cinnamon
150 ml (¼ pt) sunflower oil
2 eggs
75 g (3 oz) golden caster sugar
125 g (4 ½ oz) carrots, grated
225 g (8 oz) canned pineapple
chunks, crushed
100 g (4 oz) raisins
Dish: 2 x medium Pyrex bowls
®
2 x 6 hole muffin tin
12 muffin cases
Accessory: Enamel tray
1. Cream together butter and sugar. Gradually add egg. Add flour,
cocoa powder, ground almond, milk then syrup.
2. Pour into a Pyrex dish. Cook on Medium microwave for 8
®
minutes.
3. Cream butter until soft and gradually add cocoa powder and icing
sugar. Lastly adding milk as required.
1. Cream butter and sugar until light and fluffy. Mix in the lemon rind.
Beat in the eggs
2. Fold in the flour, spice and the rest of the ingredients. Spoon
mixture into souffle dish
Cook on Low microwave for 20 minutes.
3.
1. Preheat the oven on Convection 180 ºC with enamel tray.
2. Sieve the flours, bicarbonate of soda, salt and cinnamon into a
bowl.
3. In a separate bowl, beat together the oil, eggs and sugar. Add the
grated carrot, crushed pineapple and raisins.
4. Pour the oil mixture into the flour mixture and stir together until just
blended.
5. Put the mixture into the individual muffin tins lined with muffin
cases, cook on enamel tray in two separate batches on
Convection 180 ºC for 20-25 minutes per batch.
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