R-252M (serv.man4). For R252M Microwave. - Sharp Home Appliance User Guide / Operation Manual. Page 40

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Serves 4-6              
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar 
150g (5oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
2” piece, stem fresh ginger, grated
1 tbsp (15ml) ground ginger
2 tbsp (30ml) orange juice
topping:
225g (8oz) cream cheese
Grated rind of one orange
5ml (1tsp) 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 and ground ginger and mix to a

dropping consistency.

5 Spoon the mixture into a greased and lined 7”

PYREX cake dish.

6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,

orange juice and icing sugar until smooth. Spread
on top of the cake.

Serves 4-6             
Preparation time: 12 - 14 minutes
150g (5oz) dark soft brown sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tsp (5ml) almond essence
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
topping:
100g (4oz) icing sugar
1 tbsp (15ml) 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 add to

the mixture.

5 Spoon into a greased and lined 7” PYREX cake

dish.

6 Cook on 50P (MEDIUM) for 16 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a

smooth paste.
Drizzle over the cake and sprinkle with the nuts
and cherries.

Serves 4-6       
Preparation time: 12 - 14 minutes
175g (6oz) dark brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain 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 fold into the mixture.
4 Place half the mixture in a separate bowl, stir in

the orange rind. 

5 Heat the chocolate on 100P (HIGH) for 2

minutes, stir every 30 seconds until melted.

6 Stir the chocolate into the remaining mixture.
7 Place alternate spoonfuls of the two mixtures

into a greased and lined 7” PYREX cake dish.

8 Cook on 50P (MEDIUM) for 16 minutes.

Leave to stand for 5 minutes.