R-358M (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 51

49

175g dark, soft brown 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

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,

orange rind, orange juice and icing sugar until
smooth. Spread on top of the cake.

Keep refrigerated.

150g dark, soft brown sugar
150g margarine
3 eggs (medium)
225g self raising flour
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
5ml (1 tsp) almond essence
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

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 paste.

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

Keep refrigerated.

150ml (

1

/

4

pint) sunflower oil

225g brown sugar
3 eggs (medium)
225g self raising flour
1.25ml (

1

/

2

tsp) salt

5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g carrot, grated
125g walnut halves, chopped
TOPPING:
225g low fat cream cheese
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g 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 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. 

If iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

R-358M Cookbook  03/05/2005  15:23  Page 49