User Manual

56
Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.
150ml (
1
/4 pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
225g (8oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1
/
4
tsp) salt
10ml (2tsp) cinnamon
175g (6oz) large carrots, grated
125g (5oz) walnut halves, roughly chopped
icing:
225g (8oz) cream cheese (See Tip below)
grated rind of 1 lemon
5ml (1tsp) lemon juice (See Tip, page 53)
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2 Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on low rack, bake on DUAL COOK 200°C,
MEDIUM LOW for 30 minutes until firm to the
touch and a skewer comes out cleanly. Allow to
cool before decorating.
4 To prepare icing, combine cream cheese, lemon
rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
OIST CARROT CAKE
SERVES 6-8 PREPARATION TIME - 15 MINUTES
M
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
45ml (3tbsp) strawberry jam
25g (1oz) icing sugar to dredge
1 Preheat oven to CONVECTION 180°C. Grease
and line the base of two 17.8cm (7") sandwich tins
with greaseproof paper.
2 Cream the margarine and sugar until light and
fluffy, beat in the eggs. Fold in the flour.
3 Spoon equal amounts of the cake mixture into the
prepared tins.
4 Place one tin on the low rack and the other on the
high rack. Bake in the preheated oven
CONVECTION 180°C for 25 minutes, after 15
minutes change the two cakes around and
continue cooking until evenly golden and firm to
the touch. Allow to cool before turning out.
5 Sandwich with jam and dredge with icing sugar.
V
ICTORIA SANDWICH CAKE
SERVES 4-6 PREPARATION TIME - 8 MINUTES
Variation:
Butterfly buns: Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake in preheated oven
CONVECTION 180
° C for 23-24 minutes, after 15
minutes change the two trays around and continue
cooking until firm. When cool, scoop a teaspoon of
sponge from the centre of each bun, fill the hollow with
buttercream. Cut each teaspoonful of sponge in half
and position the “wings” in the buttercream.
1 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper.
2
Preheat the oven to 180 °C.
3 Cream butter and sugar until light and fluffy, beat
in eggs and lemon rind, fold in flour and milk.
Spoon mixture into dish, smooth surface.
4
Place on low rack, preheat oven to CONVECTION
180°C, bake for 40 minutes.
5 Allow to cool before tuning out and glazing. To
prepare glaze, mix lemon juice and icing sugar,
heat on HIGH for 2 minutes until icing sugar has
dissolved. Brush all over cake.
C
AKES & BISCUITS
100g (4oz) butter
125g (5oz) caster sugar
2 eggs (size 3), beaten
grated rind of 2 large lemons
175g (6oz) self raising flour
30ml (2tbsp) milk
glaze:
juice of 1 medium lemon
50g (2oz) icing sugar
SERVES 6-8 PREPARATION TIME - 25 MINUTES
EMON SYRUP CAKE
L