Sharp R-393M Operation Manual With Cookbook page 60

R-393M O/M & C/B 08/06/2000
RECIPES
GINGER CAKE
Serves 4-6
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2" piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) 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
Preparation time 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping: 100g (4oz) icing sugar
1 tbsp (15ml) water
25g (1oz) whole almonds
25g (1oz) glace cherries
CHOCOLATE & ORANGE CAKE
Serves 4-6
Preparation time 12 - 14 minutes
175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
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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 and ground ginger and orange
5 Spoon the mixture into a greased and lined 7"
6 Cook on 50% for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
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 both
5 Spoon into a greased and lined 7" PYREX® cake dish.
6 Cook on 50% for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth paste.
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 Place half the mixture in a separate bowl, stir in
5 Spoon into a greased and lined 7" PYREX® cake dish.
6 Heat the chocolate on 100% for 2 minutes, stir
7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures into
9 Cook on 50% for 15 minutes.
58
juice and mix to a dropping consistency.
PYREX® cake dish.
cheese, orange rind, orange juice and icing
sugar until smooth. Spread on top of the cake.
Keep refrigerated.
the coffee and almond essence into the mixture.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated.
the orange rind.
every 30 seconds until melted.
a greased and lined 7" PYREX® cake dish.
Leave to stand for 5 minutes.