RECIPES
GINGER CAKE
Serves 4 - 6 (800g)
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
2” piece, fresh stem ginger, grated 20ml (4 tsp) ground ginger 60ml (4 tbsp) orange juice topping: 225g cream cheese
grated rind of 1 orange 5ml (1 tsp) orange juice 30ml (2 tbsp) icing sugar
COFFEE & ALMOND CAKE
Serves
200g caster sugar
200g margarine
4 eggs (medium)
200g self raising flour
5ml (1 tsp) almond essence 20ml (4 tsp) instant coffee 45ml (3 tbsp) hot water topping: 100g icing sugar
15ml (1 tbsp) water 25g almonds
25g glace cherries
DOUBLE CHOC-CHIP CAKE
Serves
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops
1Cream the sugar and margarine until light and fluffy.
2Beat in the eggs one at a time.
3Sift the flour and fold into the mixture.
4Add the grated fresh ginger, ground ginger and orange juice then mix to a dropping consistency.
5Spoon the mixture into a greased and lined 8” (21cm x 9.5cm) cake dish.
6Cook on 50P for 18 minutes.
7Leave to stand for 10 minutes.
8To prepare the topping, combine the cream cheese, orange juice and icing sugar until smooth. Spread on top of the cake.
Keep refrigerated.
1Cream the sugar and margarine until light and fluffy.
2Beat in the eggs one at a time.
3Sift the flour and fold into the mixture.
4Dissolve the coffee in the hot water and fold into the mixture, together with the almond essence.
5Spoon into a greased and lined 8” (21cm x 9.5cm) cake dish.
6Cook on 50P for 18 minutes.
7Leave to stand for 10 minutes.
8Mix the icing sugar and water to make a smooth paste.
Drizzle over the cake and sprinkle with the almonds and cherries.
Keep refrigerated.
1Cream the sugar and margarine until light and fluffy.
2Beat in the eggs one at a time.
3Sift the flour and cocoa powder then fold into the mixture.
4Add chocolate drops and stir well.
5Spoon into a greased and lined 8” (21cm x 9.5cm) cake dish.
6Cook on 50P for 18 minutes. Leave to stand for 10 minutes.
35
