Sharp R-82STM manual P Lain Microwave Cake, Chocolate Chip Cookies, Cherry And Almond Cake

CAKES & BISCUITS

P LAIN MICROWAVE CAKE

SERVES 4-6

100g (4oz) margarine

100g (4oz) caster sugar

2 eggs (size 3), beaten

100g (4oz) self raising flour

30-45ml (2-3tbsp) water

PREPARATION TIME - 8 MINUTES

1 Cream margarine and sugar, beat in the eggs. Fold in the flour and water. Grease and line the base of a 17.8cm (7") cake dish with kitchen paper. Spoon mixture into dish and smooth.

2Cook on HIGH for 4-5 minutes until firm. Allow to cool slightly before turning out.

CHOCOLATE CHIP COOKIES

SERVES 6-8

175g (6oz) margarine

100g (4oz) caster sugar

225g (8oz) self raising flour

50g (2oz) milk chocolate, finely chopped

25g (1oz) walnuts, finely chopped

The biscuits will be soft when hot but will harden as they cool.

PREPARATION TIME - 10 MINUTES

1Cream margarine and sugar until light and fluffy. Stir in the flour, chocolate and walnuts to make a soft but firm dough.

2Divide mixture into 8 even sized balls, place apart in two large flan dishes and flatten slightly.

3Place one flan dish on the low rack, cook for 27 minutes, at 130oC until evenly brown. Repeat for remaining biscuits.

4Allow to cool before removing from the dish.

CHERRY AND ALMOND CAKE

SERVES 6

175g (6oz) butter

175g (6 oz) caster sugar

3 eggs (size 3)

175g (6oz) plain flour 5ml (1tsp) baking powder

100g (4oz) glacé cherries, quartered

75g (3oz) ground almonds

5ml (1tsp) almond essence

15ml (1tbsp) milk

PREPARATION TIME - 12 MINUTES

1 Cream the butter and sugar together until light and fluffy, beat in the eggs.

2Fold in flour and baking powder, stir in the cher- ries, ground almonds, almond essence and milk.

3Grease and line the base of a 17.8cm (7”) cake dish with greaseproof paper. Spoon in the cake mixture and smooth the surface.

4Place on the low rack, bake on DUAL CONVEC- TION, 200°C, MEDIUM LOW for 17 minutes until golden and a skewer comes out cleanly.

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