Sharp R-959(SL)M-AA manual Recipes, Serves 8 - 12 1.1kg, Moist Carrot Cake, Variation

RECIPES

Serves 8 - 12 (1.1kg)

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

3 eggs (medium), beaten

225g self raising flour

5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon

300g carrot, grated

125g walnut, roughly chopped

ICING:

225g cream cheese (see tip below) grated rind of 1 lemon

5ml (1 tsp) lemon juice (see tip, page 88) 30ml (2 tbsp) icing sugar

25g walnuts, finely chopped to sprinkle

MOIST CARROT CAKE

1Combine the oil, sugar and eggs. Stir in the flour, bicarbonate of soda and cinnamon.

Add the carrot and walnut, mix well.

2 Grease and line a 20cm (8") cake dish with greaseproof paper, pour in the cake mixture.

3Place on the low rack and cook, using sequence programming, on DUAL CONVECTION, 180ºC, 30% for 21 minutes 40 seconds then CONVECTION 180ºC for 1 minute 30 seconds until firm to the touch and a skewer comes out clean.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.

CARROT & COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette. Add with the carrot and walnut in stage 1.

Microwave Tip: Softening cream cheese

Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Softening hard sugar

Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

VARIATION:

BUTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.

Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.

Rotate the trays 180º after half the cooking time and continue cooking until firm.

When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the buttercream.

R-959(SL)M-AA.indb 89

89

2/13/13 2:50:21 PM