Panasonic NN-T791, NN-S761, NN-S781 manual Cakes, Desserts and Slices, Cooking Guide, Arrot

Cakes, Desserts and Slices

Q UICK M IX		C HOCOLATE	C AKE
Serves: 4 to 6
Ingredients:
1	cup	self-raising flour
1	cup	caster sugar
2 tablespoons		cocoa
3	tablespoons	butter, softened
2		eggs
1⁄3 cup		milk

Method:

Sift all dry ingredients into a bowl. Add butter, eggs and milk. Beat with wire whisk for 1 to 2 minutes. Grease 2-litre plastic ring mould and line with paper towel. Pour mixture into mould and cook on P7 for

5 to 7 minutes. Stand, covered, for 5 minutes before turning out. Cool on wire rack.

Tip: To soften butter cook on P5 for 10 to 20 seconds.

S	ULTANA	C	AKE
Serves: 4 to 6
Ingredients:
100 g			butter
1	cup		sultanas
1	cup		brown sugar
1	cup		milk
1			egg, beaten
2 cups			self-raising flour

Method:

Place butter, sultanas, brown sugar and milk in heat resistant mixing bowl. Cook on P10 for 3 to 4 minutes. Stir halfway through cooking. Allow to cool. Add egg and flour. Pour batter into base of lined 20 cm round dish. Cook on P6 for 9 to 11 minutes. Let cool, loosely covered, with plastic wrap on wire rack.

B ANANA	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 alter nately. M ix 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 15 to 18 minutes. Stand, covered, with plastic wrap on wire rack to cool.

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

M OCHA	C	ARROT	C AKE
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 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.

B	OILED		F RUIT C AKE
Serves: 6 to 8
Ingredients:
1	can	(435 g)		crushed pineapple and juice
500		g		mixed dried fruit
1	tablespoon			sherry
1	cup			brown sugar
125 g				butter
1	cup			plain flour
1	cup			self-raising flour
1	teaspoon			mixed spice
1	teaspoon			baking soda
2				eggs, lightly beaten
1⁄4 cup				extra sherry or brandy

Method:

Combine pineapple, fruit, sherry, sugar and butter in 2-litre casserole dish. Cook on P10 for 4 to 6 minutes. Stand until cool. Fold in flours, spice, baking soda and beaten eggs. Place batter in a

base lined 20 cm souffle dish. Cook on P6 for 16 to 18 minutes. Turn out and sprinkle with extra sherry or brandy. Cover loosely with plastic wrap and

allow to cool.

Cooking Guide

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