R-354M (serv.man7). Cook Book Part 2 - Sharp Home Appliance User Guide / Operation Manual. Page 29

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Serves 6 - 8
Preparation time 12 - 14 minutes
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
175g (6oz) self raising flour
2” piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
topping: 225g (8oz) cream cheese

grated rind of 1 orange
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 a

dropping consistency.

5 Spoon the mixture into a greased and lined

18cm (7”) 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, orange rind, orange juice and icing
sugar until smooth. Spread on top of the cake.

Keep refrigerated. 

Serves 4 - 6
Preparation time 12 - 14 minutes         
175g (6oz) caster sugar
175g (6oz) margarine
3 eggs (size 3)
225g (8oz) self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
topping: 100g (4oz) icing sugar

15ml (1 tbsp) water
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

the mixture along with the almond essence.

5 Spoon into a greased and lined 18cm (7”)

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

paste.
Drizzle over the cake and sprinkle with the nuts
and cherries.

Keep refrigerated. 

Serves 4 - 6  
Preparation time 12 - 14 minutes         
200g (7oz) caster sugar
200g (7oz) margarine
4 eggs (size 3)
100g (4oz) self raising flour
50g (2oz) cocoa powder
100g (4oz) 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 into the mixture.

4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm

(8”) PYREX® cake dish.

6 Cook on 50P for 15 minutes.

Leave to stand for 5 minutes before serving. 

R-354M O/M & C/B  22/02/2001  12:02  Page 47