Sharp R-86STM manual Recipes, If iced with cream cheese, keep cake refrigerated. Eat within 2 days

RECIPES

Serves 6 - 8

150ml (1/4 pint) vegetable oil 225g soft brown sugar

3 eggs (medium), beaten

175g self raising flour

5ml (1 tsp) bicarbonate of soda

1.25ml (1/4 tsp) salt 10ml (2 tsp) cinnamon 1 tbsp mixed spice

300g carrots, grated

100g walnut halves, roughly chopped

ICING:

200g cream cheese (see tip, page 56) grated rind of 1 lemon

5ml (1 tsp) lemon juice 30ml (2 tbsp) icing sugar

25g walnuts, finely chopped to sprinkle

Serves 6 - 8

225g margarine

225g caster sugar

7.5ml (11/2 tsp) vanilla essence 4 eggs (medium), beaten 100g plain flour

50g cocoa powder

2.5ml (1/2 tsp) baking powder 75g walnuts, roughly chopped

Serves 8

250g self raising flour Large pinch of salt

175g butter, cut into small pieces

100g ground almonds

100g caster sugar

2 eggs (medium), beaten 60ml (4 tbsp) milk

10ml (2 tsp) almond essence 150g white chocolate, chopped 300g fresh raspberries

Icing sugar, for dusting

MOIST CARROT CAKE

1Combine the oil, sugar and eggs. Fold in the flour, bicarbonate of soda, salt, cinnamon and mixed spice. Add the carrots and walnuts, mix well.

2Grease and line a 20cm soufflé dish with greaseproof paper, pour in the cake mixture.

3Place on turntable, cook on COMBI - 1 (CONVECTION & MICROWAVE), 180°C, 30% for 25 minutes. Allow to cool before decorating.

4To 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.

CHOCOLATE BROWNIES

1Grease a 20cm square dish.

2Combine margarine, sugar, vanilla essence and eggs, until smooth.

3Stir in remaining ingredients.

4Cook on COMBI - 1 (CONVECTION & MICROWAVE), 180°C, 10% for 30 minutes until firm to the touch.

RASPBERRY & CHOCOLATE CAKE

1Grease a 20cm round cake tin and line the base with greaseproof paper.

2Sift 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.

3Beat the eggs, milk and almond essence together and mix into the flour mixture. Add the chocolate and raspberries and mix in gently.

4Spread the mixture into the cake tin, place on the low rack and cook on COMBI - 1 (CONVECTION & MICROWAVE), 180°C, 30% for 35 minutes. Allow the cake to cool. Dust with icing sugar.

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2/19/08 4:50:59 PM