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45
RECIPES
Serves 6 - 8
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
5cm piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
TOPPING:
225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
175g margarine
3 eggs (medium)
175g self raising flour
5cm piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 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 and ground ginger and mix to a
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 18cm
PYREX® cake dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,
orange rind, orange juice and icing sugar until
smooth. Spread on top of the cake.
smooth. Spread on top of the cake.
Keep refrigerated.
G
INGER CAKE
Serves 4 - 6
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
TOPPING:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 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 add to the
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 along with the almond essence.
5 Spoon into a greased and lined 18cm PYREX® cake
dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth
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.
nuts and cherries.
Keep refrigerated.
C
OFFEE
&
ALMOND CAKE
Serves 4 - 6
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g plain or milk chocolate drops
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g 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 together then fold
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder together then fold
into the mixture.
4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm
5 Spoon mixture into a greased and lined 20cm
PYREX® cake dish.
6 Cook on 50P for 15 minutes.
Leave to stand for 5 minutes before serving.
D
OUBLE CHOC
-
CHIP CAKE
R-32FBSTM Cookbook 24/06/2004 09:02 Page 45
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