R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 50

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150ml (

1

/

4

pint) sunflower oil

225g brown sugar
3 eggs (medium)
175g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
175g carrot, grated
100g 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 using the Instant Cook “Cake” 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. 

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

200g wholemeal self raising flour
2.5ml (

1

/

2

tsp) mixed spice

150g margarine
150g light brown soft sugar
3 eggs (medium), beaten
250g cooking apples, peeled and grated
100g walnuts, chopped
45ml (3 tbsp) milk
25g 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 PYREX® dish

then sprinkle with the demerara sugar.

5 Cook using the Instant Cook “Cake” key.

Cut into slices to serve.

175g margarine
175g caster sugar
3 eggs (medium)
200g bananas
175g wholemeal self raising flour
100g chocolate drops, plain
15ml (1 tbsp) 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 PYREX®

dish and cook using the Instant Cook “Cake” key.

5 Leave to stand for 5 minutes before serving.

R-35STM Cookbook  1/14/05  9:54 AM  Page 48