Sharp R-259 Operation Manual With Cookbook page 37

GINGER CAKE
Serves 4 - 6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
2" piece, fresh stem ginger, grated
20ml (4 tsp) ground ginger
60ml (4 tbsp) orange juice
topping: 225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
5ml (1 tsp) almond essence
20ml (4 tsp) instant coffee
45ml (3 tbsp) hot water
topping: 100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
DOUBLE CHOC-CHIP CAKE
Serves 4-6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops
RECIPES
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
8" (21cm x 9.5cm) cake dish.
6 Cook on 50P for 18 minutes.
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 8" (21cm x
9.5cm) cake dish.
6 Cook on 50P for 18 minutes.
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 8" (21cm x
9.5cm) cake dish.
6 Cook on 50P for 18 minutes.
Leave to stand for 10 minutes.
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