Read Sharp R-953 Handy Guide online
57
Microwave Tip: Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on HIGH for 30 seconds.
Remove marzipan from packaging, place on
turntable and heat on HIGH for 30 seconds.
1 Place flours, baking powder, sugar, walnuts,
raisins and cinnamon in a large bowl, mix well.
2 Add the eggs, orange juice and rind, oil and
grated carrot, mix well.
3 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper
4 Place on low rack, bake on DUAL COOK 200
°
C,
MEDIUM LOW for 30 minutes until golden and a
skewer comes out cleanly. Allow to cool slightly
before turning out.
skewer comes out cleanly. Allow to cool slightly
before turning out.
5 To prepare the filling, place butter, icing sugar,
orange juice and rind in a bowl, mix until smooth.
Slice the cake in half and fill with the buttercream,
dredge with icing sugar.
Slice the cake in half and fill with the buttercream,
dredge with icing sugar.
ASSION CAKE
125g (5oz) wholemeal self raising flour
100g (4oz) self-raising flour
10ml (2tsp) baking powder
125g (5oz) caster sugar
75g (3oz) walnuts, finely chopped
100g (4oz) raisins
10ml (2tsp) cinnamon
3 eggs (size 3), beaten
juice and grated rind of 1 orange (Tip, page 53)
150ml (
100g (4oz) self-raising flour
10ml (2tsp) baking powder
125g (5oz) caster sugar
75g (3oz) walnuts, finely chopped
100g (4oz) raisins
10ml (2tsp) cinnamon
3 eggs (size 3), beaten
juice and grated rind of 1 orange (Tip, page 53)
150ml (
1
/
4
pint) sunflower oil
175g (6oz) carrots, grated
filling:
50g (2oz) butter
100g (4oz) icing sugar
grated rind of half a medium orange
15ml (1tbsp) orange juice (see Tip, page 53)
filling:
50g (2oz) butter
100g (4oz) icing sugar
grated rind of half a medium orange
15ml (1tbsp) orange juice (see Tip, page 53)
S
ERVES
6-8
P
REPARATION
TIME
- 20
MINUTES
P
L
100g (4oz) butter
100g (4oz) caster sugar
3 eggs (size 3), beaten
100g (4oz) plain flour
75g (3oz) ground almonds
175g (6oz) mixed dried fruit
decorate:
50g (2oz) marzipan (see Tip, page 57)
25g (1oz) glacé cherries, halved
25g (1oz) walnut halves
100g (4oz) caster sugar
3 eggs (size 3), beaten
100g (4oz) plain flour
75g (3oz) ground almonds
175g (6oz) mixed dried fruit
decorate:
50g (2oz) marzipan (see Tip, page 57)
25g (1oz) glacé cherries, halved
25g (1oz) walnut halves
1 Cream the butter and sugar until light and fluffy,
beat in the eggs. Fold in the flour, ground almonds
and fruit until well combined.
and fruit until well combined.
2 Spoon the cake mixture into a greased, lined
17.8cm (7") dish, smooth the surface.
3 Roll out the marzipan thinly and cut into 8 equal
strips, place 4 strips 2cm (1
1
/
2
") apart on top of the
cake and place remaining strips on top in the
opposite direction to create a lattice effect.
opposite direction to create a lattice effect.
4 Place cherry and walnut halves alternately in
each of the empty squares created by the pattern.
5 Place on low rack, bake on DUAL COOK 200
°
C,
LOW for 22-24 minutes until golden and firm.
S
ERVES
6-8
P
REPARATION
TIME
- 20
MINUTES
C
AKES & BISCUITS
1 Cream the butter and sugar together until light
and fluffy, beat in the eggs.
2 Fold in flour and baking powder, stir in cherries,
ground almonds, almond essence and milk.
3 Grease and line the base of a 17.8cm (7") cake
dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.
mixture and smooth the surface.
4 Place on low rack, bake on DUAL BAKE 200
°
C,
MEDIUM LOW for 20 minutes until golden and a
skewer comes out cleanly.
skewer comes out cleanly.
HERRY & ALMOND CAKE
S
ERVES
6
P
REPARATION
TIME
-12
MINUTES
175g (6oz) butter
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
175g (6oz) caster sugar
3 eggs (size 3)
175g (6oz) plain flour
5ml (1tsp) baking powder
100g (4oz) glacé cherries, quartered
75g (3oz) ground almonds
5ml (1tsp) almond essence
15ml (1tbsp) milk
C
ATTICE CAKE
RJC 11-68
15/6/99, 12:20 pm
57
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