R-874 (serv.man12). Part 4 (Page 32-70) Cook Book - Sharp Home Appliance User Guide / Operation Manual. Page 26

Serves 6 - 8
150ml (

1

/

4

pint) sunflower oil

225g (8oz) soft brown sugar
3 eggs (size 3), beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
1.25 ml (

1

/

4 

tsp) salt

10ml (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (See Tip, page 53)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Fold in the

flour, bicarbonate of soda, salt and cinnamon.
Add the carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook on DUAL - 1, 180°C,

30%, for 26 minutes.  Allow to cool before
decorating.

4 To prepare icing, combine cream cheese, lemon

rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.

Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1

1

/

2 

tsp) vanilla essence

4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (

1

/

2 

tsp) baking powder

75g (3oz) walnuts, roughly chopped

1 Combine the margarine, sugar, vanilla essence and

eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon in
the brownie mixture and smooth the surface.

4 Place on the turntable, cook on DUAL - 1, 180°C,

30%, for 15 minutes.

Serves 8
250g (9oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
100g (4oz) ground almonds
100g (4oz) caster sugar
2 eggs (size 3), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
100g (4oz) white chocolate, chopped
300g (11oz) fresh raspberries
Icing sugar, for dusting

1 Grease a 20.4cm (8”) round cake tin and line the

base with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the

butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.

3 Beat the eggs, milk and almond essence together

and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin, place on the

low rack and cook on DUAL - 1, 180°C, 50%, for
30 minutes. Allow the cake to cool. Dust with
icing sugar.

57

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R-874M/R-84STM Op Man/Ck Bk  28/3/01  8:41 am  Page 57