Panasonic NN-SD786S manual Icing

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Cakes, Desserts and Slices

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MOCHA CARROT CAKE

Serves: 4 to 6

Ingredients:
1 cup	self-raising flour
1⁄2 teaspoon	bicarbonate of soda
1⁄2 cup	caster sugar
1⁄2 cup	crushed pineapple
1 cup	grated carrot
3⁄4 cup	chopped pecan nuts
60 g	chocolate
2	eggs
1⁄3 cup	oil
Icing
60 g	cream cheese
20 g	butter
11⁄2 cups	icing sugar
1 tablespoon	lemon juice
1⁄4 cup	chopped pecan nuts

Method:

Place flour, bicarbonate of soda, sugar, pineapple, carrot and pecan nuts in a bowl. Place chocolate into a small bowl and cook on P5 for 40 to 60 seconds. Stir halfway through. Add melted chocolate, eggs and oil to flour mixture. Mix until well combined. Grease a microwave safe ring dish. Pour cake mixture into dish and cook on P7 for 6 to 8 minutes. Let stand, covered, for 5 minutes before turning out to cool. Beat together all icing ingredients except pecan nuts. Spread icing over cooled cake and sprinkle with pecan nuts.

BANANA LOAF

Serves: 4 to 6

Ingredients:
90 g	butter
3⁄4 cup	brown sugar
1	egg
2	ripe bananas, mashed well
3⁄4 cup	grated carrot
11⁄2 cups	self-raising flour
1⁄3 cup	milk

Method:

Cream butter and sugar until light and fluffy. Add egg and beat well. Add banana and carrot. Add sifted flour and milk to mixture alternately. Mix until well combined. Grease and line with grease proof paper, 20 cm x 10 cm loaf dish. Pour batter into dish and cook on P6 for 6 to 8 minutes. Stand, covered, with plastic wrap on wire rack to cool.

Tip: To prevent corners from overcooking, cover ends carefully with foil.

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TIRAMISU

Serves 4 to 6

Ingredients:
1 tablespoon	ground coffee beans
2 tablespoons	rum
500 g	pkt sponge finger biscuits
3	eggs, separated
2 tablespoons	sugar
100 g	dark chocolate
500 g	marscapone cheese
2 tablespoons	cocoa

Method:

Prepare 2 cups of slightly sweetened espresso coffee using ground coffee beans. Place coffee and rum into a wide bowl and quickly dip sponge biscuits into the mixture, making sure they are wet but not dripping. Set aside. Melt chocolate on P5 for 1 to 11⁄2 minutes. Allow to cool slightly. Beat together egg yolks and sugar and add the marscapone cheese, stir until smooth.Beat the egg whites until they hold stiff peaks and fold into the cheese mixture. Swirl chocolate through the cheese mixture. Arrange 1⁄3 of the sponge biscuits into the base of a dish top with 1⁄2 the cheese mixture, repeat layers ending with biscuits.Cover and refrigerate for at least 5 hours. Dust liberally with cocoa before slicing to serve.

CHOCOLATE MOUSSE

Serves: 4

Ingredients:
125 g	dark chocolate
1 tablespoon	brandy
2	eggs, separated
300 ml	cream, whipped

Method:

Break chocolate into small pieces. Place in a microwave safe bowl and cook on P5 for 1 to 11⁄2 minutes. Add brandy and egg yolks. Beat until smooth. Fold cream into chocolate mixture. Beat egg whites until stiff peaks form. Gently fold into chocolate mixture and spoon into one large or 4 individual serving dishes. Refrigerate until set.

BAKED APPLES

Serves: 4

Ingredients:
4	large cooking apples
3 tablespoons	butter
4 tablespoons	brown sugar
100 g	chopped raisins
2 tablespoons	chopped pecans
4 tablespoons	golden syrup

Method:

Score the skin around the middle of the apple. Cream butter and sugar until soft. Add raisins and pecans. Fill the centre of apples with stuffing. Place into shallow casserole dish. Pour one tablespoon of golden syrup over each apple. Cook on P10 for 7 to 9 minutes or until soft. Let stand, 2 to 3 minutes, before serving.