Read Sharp R-32STM (serv.man2) User Guide / Operation Manual online
49
GINGER CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
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
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 1 orange
5ml (1tsp) orange juice
30ml (2tbsp) icing sugar
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 and ground ginger and mix to
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 using the Instant Cook Key.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream
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.
Keep refrigerated.
smooth. Spread on top of the cake.
Keep refrigerated.
COFFEE & ALMOND CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
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 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
1 tsp (5ml) almond essence
topping: 100g (4oz) icing sugar
150g (5oz) margarine
3 eggs (size 3), beaten
225g (8oz) self raising flour
1 tbsp (15ml) instant coffee
2 tbsp (30ml) hot water
1 tsp (5ml) almond essence
topping: 100g (4oz) icing sugar
1 tbsp (15ml) water
25g (1oz) almonds
25g (1oz) glace cherries
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
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and add to
the mixture, together with the almond essence.
5 Spoon into a greased and lined 7” PYREX cake
dish.
6 Cook using the Instant Cook Key.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a
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.
Keep refrigerated.
Drizzle over the cake and sprinkle with the nuts
and cherries.
Keep refrigerated.
CHOCOLATE & ORANGE CAKE
Serves 4-6 (700g)
Preparation time 12 - 14 minutes
Preparation time 12 - 14 minutes
175g (6oz) dark soft brown sugar
175g (6oz) margarine
3 eggs (size 3), beaten
175g (6oz) plain flour
Grated rind of one orange
50g (2oz) plain chocolate drops
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
3 Sift the flour and fold into the mixture.
4 Place half the mixture in a separate bowl, stir in
the orange rind.
5 Spoon into a greased and lined 7” PYREX cake
dish.
6 Heat the chocolate on 100% (HIGH) for 2
minutes, stir every 30 seconds until melted.
7 Stir the chocolate into the remaining mixture.
8 Place alternate spoonfuls of the two mixtures
8 Place alternate spoonfuls of the two mixtures
into a greased and lined 7” PYREX cake dish.
9 Cook using the Instant Cook Key.
Leave to stand for 5 minutes.
RECIPES
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