R-33STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 50

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Serves 4-6   (1000g) 

150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese

grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle

1 Beat together the oil, sugar and eggs, until well

mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.

2 Pour cake mixture into a greased, lined 20.4cm

(8”) soufflé dish. Cook using the Instant Cook
Key. Allow  to  cool  before decorating.  

3 To prepare the topping, combine the cream

cheese, lemon rind, lemon juice and icing sugar
until smooth.  Spread evenly over the top of the
cake and sprinkle with the walnuts. 

Keep refrigerated. 

Serves 6-8    (1000g)

175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk

1 Cream the margarine and sugar until light and

fluffy. Beat in the eggs one at a time.

2 Mash the bananas and mix into the cake

mixture.

3 Sift the flour and fold into the cake mixture. Add

the chocolate drops and milk and mix.

4 Spoon the mixture into a greased 20.4cm (8”)

PYREX dish and cook using the Instant Cook
Key.

5 Leave to stand for 5 minutes before serving.

Serves 6-8    (1000g)

200g wholemeal self raising flour
2.5ml (1/2 tsp) mixed spice
150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar

1 Place the flour and spice in a bowl, mix

together and set aside.

2 Beat the margarine and brown sugar until

creamy, then add the egg, beating well.

3 Fold in the flour mixture, then the apple and

walnuts. Stir in the milk.

4 Pour the mixture into a greased 20.4cm (8”)

PYREX dish then sprinkle with the demerara
sugar.

5 Cook using the Instant Cook Key.

Cut into slices to serve.

2. R-33STM  COOK BOOK  12/1/2000  11:19  Page 48