R-354M (serv.man7). Cook Book Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 28

46

Website: http://www.sharp.co.uk/support

Help Line: 08705 274277 (office hours)

Serves 4 - 6 
Preparation time 15 minutes
150ml (

1

/

4

pint) sunflower oil

225g (8oz) brown sugar
3 eggs (size 3)
225g (8oz) self raising flour
1.25ml (

1

/

4

tsp) salt

5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
125g (5oz) 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 20cm

(8”) soufflé dish. Cook on 50P for 22 minutes.
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. 

Variation:
Carrot & Courgette Cake: Replace 150g (5

1

/

2

oz) of

grated carrots with 150g (5

1

/

2

oz) of courgettes and

replace 100g (4oz) of walnuts with 100g (40z) of
chopped dates. Prepare and cook as Carrot Cake.

Serves 6 - 8
Preparation time 12 - 14 minutes
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, mix well.

4 Spoon the mixture into a greased 20cm (8”)

PYREX® dish and cook on 50P for 22 minutes.

5 Leave to stand for 5 minutes before serving.

Serves 6 - 8
Preparation time 12 - 14 minutes
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 20cm (8”)

PYREX® dish then sprinkle with the demerara
sugar.

5 Cook on 50P for 22 minutes.

Cut into slices to serve.

R-354M O/M & C/B  22/02/2001  12:02  Page 46