MOST CARROT CAKE
Serves 6 - 8
150ml (
1
/
4
pint) sunflower oil
225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (
1
/
4
tsp) salt
10ml (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (See Tip, page 53)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
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 turntable, cook on DUAL - 1, 180°C,
30%, for 26 minutes. 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.
If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.
Variation:
Carrot & Courgette:
Substitute 150g (5
1
/
2
oz) of the
carrots with 150g (5
1
/
2
oz) grated courgettes. Add with
the carrots and walnuts in stage 1.
CHOCOLATE BROWNIES
Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1
1
/
2
tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (
1
/
2
tsp) baking powder
75g (3oz) walnuts, roughly chopped
1 Combine the margarine, sugar, vanilla essence and
eggs together until smooth.
2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square
20.4cm ( 8") dish with greaseproof paper, spoon in
the brownie mixture and smooth the surface.
4 Place on the turntable, cook on DUAL - 1, 180°C,
30%, for 15 minutes.
RASPBERRY AND CHOCOLATE CAKE
Serves 8
250g (9oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
100g (4oz) ground almonds
100g (4oz) caster sugar
2 eggs (size 3), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
100g (4oz) white chocolate, chopped
300g (11oz) fresh raspberries
Icing sugar, for dusting
1 Grease a 20.4cm (8”) round cake tin and line the
base with greaseproof paper.
2 Sift the flour and salt into a large bowl. Rub the
butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.
3 Beat the eggs, milk and almond essence together
and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.
4 Spread the mixture into the cake tin, place on the
low rack and cook on DUAL - 1, 180°C, 50%, for
30 minutes. Allow the cake to cool. Dust with
icing sugar.
57
RECIPES
Website:
http://www.sharp.co.uk/support
Help Line:
08705 274277 (office hours)
R-874M/R-84STM Op Man/Ck Bk 30/3/01 9:11 am Page 57