R-209 (serv.man2). With cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 28

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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

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated fresh ginger, ground ginger and

orange juice then mix to a dropping consistency.

5 Spoon the mixture into a greased and lined 

8” (21cm x 9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 To prepare the topping, combine the cream

cheese, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated. 

Serves 4-6  (800g)          
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

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and fold into

the mixture, together with the almond essence.

5 Spoon into a greased and lined 8” (21cm x

9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.
7 Leave to stand for 10 minutes.
8 Mix the icing sugar and water to make a

smooth paste.
Drizzle over the cake and sprinkle with the
almonds and cherries.
Keep refrigerated. 

Serves 4-6   (800g) 
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
75g plain or milk chocolate drops

1 Cream the sugar and margarine until light and

fluffy.

2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder then fold into

the mixture.

4 Add chocolate drops and stir well.
5 Spoon into a greased and lined 8” (21cm x

9.5cm) cake dish.

6 Cook on MEDIUM (50%) for 16 minutes.

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