Read Sharp R-556D (serv.man4) User Guide / Operation Manual online
46
RECIPES
DOUBLE CHOC-CHIP CAKE
Serves 4 - 6
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g plain or milk chocolate drops
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g 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
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
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.
COFFEE & ALMOND CAKE
Serves 4 - 6
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
topping:
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
topping:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
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
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
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.
Drizzle over the cake and sprinkle with the
nuts and cherries.
Keep refrigerated.
GINGER CAKE
Serves 6 - 8
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
2” piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
topping:
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
2” 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 (1tsp) orange juice
30ml (2 tbsp) icing sugar
grated rind of 1 orange
5ml (1tsp) 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
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
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.
sugar until smooth. Spread on top of the
cake.
Keep refrigerated.
UK R556D O/M,P32- 05.7.11 3:24 PM Page 48 (1,1)
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