Sharp R-555 Operation Manual With Cookbook page 52

GINGER CAKE
Serves 6 - 8
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
2" piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
topping: 225g cream cheese
grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2 tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves 4 - 6
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
topping: 100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
DOUBLE CHOC-CHIP CAKE
Serves 4 - 6
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g 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 and ground ginger and mix to
a dropping consistency.
5 Spoon the mixture into a greased and lined
18cm (7") PYREX® cake dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
cheese, orange rind, 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 add
to the mixture along with the almond essence.
5 Spoon into a greased and lined 18cm (7")
PYREX® cake dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a
smooth paste.
Drizzle over the cake and sprinkle with the
nuts 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 together
then fold into the mixture.
4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm
(8") PYREX® cake dish.
6 Cook on 50P for 15 minutes.
Leave to stand for 5 minutes before serving.
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