R-246 (serv.man4) - Sharp Home Appliance User Guide / Operation Manual. Page 34

TINSEA945WRRZ-K32 UK R246

A39887,R246 O/M

32

Serves 4-6   (700g) 
Preparation time 12 - 14 minutes

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
2” piece, fresh stem ginger, grated
15ml (1tbsp) ground ginger
30ml (2tbsp) orange juice
topping:

225g (8oz) cream cheese
grated rind of 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) 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 7”

PYREX cake dish.

6 Cook using Express Cook EC-8 “Cake”.
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   (700g) 
Preparation time 12 - 14 minutes         

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) almond essence
15ml (1tbsp) instant coffee
30ml (2 tbsp) hot water
topping:

100g (4oz) icing sugar
15ml (1tbsp) water
25g (1oz) almonds
25g (1oz) 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 7” PYREX

cake dish.

6 Cook using Express Cook EC-8 “Cake”.
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   (700g) 
Preparation time 12 - 14 minutes         

175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
75g (3oz) self raising flour
50g (2oz) cocoa powder
30ml (2tbsp) milk
75g (3oz) 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 milk and chocolate drops and stir well.
5 Spoon into a greased and lined 7” PYREX

cake dish.

6 Cook using Express Cook EC-8 “Cake”.

Leave to stand for 10 minutes. 

UK R-246 O/M,P25  03.6.18 10:00 AM  Page 32