R-35STM (serv.man2) - Sharp Home Appliance User Guide / Operation Manual. Page 51

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150g dark, soft brown sugar
150g margarine
3 eggs (medium)
225g self raising flour
5cm piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
30ml (2 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 using the Instant Cook “Cake” key.
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 using the Instant Cook “Cake” key.
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.

175g dark, soft brown sugar
175g margarine
3 eggs (medium)
175g plain flour
Grated rind of one orange
50g plain 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 fold into the mixture.
4 Place half the mixture in a separate bowl and stir in

the orange rind.

5 Heat the chocolate on 100% for 2 minutes, stir every

30 seconds until melted.

6 Stir the chocolate into the remaining mixture.
7 Place alternate spoonfuls of the mixtures into a

greased and lined 18cm PYREX® cake dish.

8 Cook using the Instant Cook “Cake” key.

Leave to stand for 5 minutes before serving. 

R-35STM Cookbook  1/14/05  9:54 AM  Page 49