R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 91

89

150ml (

1

/

4

 pint) sunflower oil

225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 88)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

1  Combine the oil, sugar and eggs. Stir in the flour, bicarbonate 

of soda and cinnamon.

  Add the carrot and walnut, mix well.
2  Grease and line a 20cm (8") cake dish with greaseproof 

paper, pour in the cake mixture.

3  Place on the low rack and cook, using sequence programming, 

on DUAL CONVECTION, 180ºC, 30% for 21 minutes 
40 seconds then CONVECTION 180ºC for 1 minute 30 
seconds until firm to the touch and a skewer comes out 
clean. 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.

Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

OURGETTE CAKE:  Substitute 150g of the carrot with 150g of grated courgette.

 

Add with the carrot and walnut in stage 1.

Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

UTTERFLYBUNS:  Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.

 

Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.

 

Rotate the trays 180º after half the cooking time and continue cooking until firm.

 

When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow 
with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the 
buttercream.

R-959(SL)M-AA.indb   89

R-959(SL)M-AA.indb   89

2/13/13   2:50:21 PM

2/13/13   2:50:21 PM