Table of Contents
Advertisement
CONVECTION RECIPES
Moist Carrot Cake
(make 1 cake)
[ Ingredients ]
(A)
250ml oil
250g brown sugar
3 eggs (Medium)
(B)
210g self-raising flour
1 tsp. bicarbonate of soda
2 tsp. cinnamon
few salt
(C)
200g carrots (grated)
60g walnuts (chopped)
80g pineapple (crunch & drain)
[Cream Cheese Icing]
250g cream cheese
2 cups icing sugar
2 tsp. lemon juice
Blueberry Muffins
(make 12 muffins)
[ Ingredients ]
80g blueberries
(A)
180g all-purpose flour (sifted)
60g bran
3 tbsp. sugar
1
/
tsp. salt
2
1 tsp. baking powder
(B)
120ml milk
2 eggs (beaten)
90g butter (melted)
Downloaded from:
http://www.usersmanualguide.com/
[ Method ]
1. Preheat oven to 180˚C.
2. Beat ingredient (A) until well combined.
3. Add ingredient (B).
4. Fold in ingredient (C).
5. Pour into greased 20 cm round cake tin.
6. Place on Low Rack. Bake for 22-25 minutes on Convec
Mix Low 180˚C.
7. Cool before icing.
[ Icing ]
1. Beat cream cheese until smooth.
2. Add icing sugar and lemon juice, beat until smooth.
[ Method ]
1. Preheat oven to 200˚C.
2. Mix ingredient (A) together.
3. Make a well in the centre and mix in ingredient (B) until
combined.
4. Fold through blueberries.
5. Spoon into a greased muffin tin.
6. Place on Low Rack. Bake for 18-22 minutes on Convec
Mix Low 200˚C.
7. Serve warm with butter or jam.
Note: Can blueberries can be used, but the syrup must be
drained well.
E – 15
Advertisement
Table of Contents
