R-27STMA (serv.man15) - Sharp Home Appliance User Guide / Operation Manual. Page 36

34

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 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 50P for 18 minutes.
  Leave to stand for 10 minutes.

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 50P for 18 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. 

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 50P for 18 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

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

R-27STM-A.indd   34

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7/3/09   5:31:08 PM

7/3/09   5:31:08 PM