R-959SLMAA (serv.man4). Including Cookbook - Sharp Home Appliance User Guide / Operation Manual. Page 94

92

125g margarine
50g set honey
50g soft brown sugar
1 egg (medium)
grated rind and juice of 1 lemon (see tip, page 88)
175g self raising flour
30ml (2 tbsp) milk
TOPPING:
15ml (1 tbsp) lemon juice (see tip, page 88)
15ml (1 tbsp) clear honey (see tip, page 94)
demerara sugar to sprinkle

1  Grease and line the base of a square 23cm (9") dish with 

greaseproof paper.

2  Cream the margarine, honey and sugar until light and fluffy. 

Beat in egg and lemon rind, stir in lemon juice, flour and milk.

3  Spoon mixture into the prepared dish.
  Place on the low rack and bake on DUAL CONVECTION, 

200ºC, 50% for 10 minutes until firm to the touch. Cool 
before turning out.

4  To prepare topping, place lemon juice and honey in a bowl, 

mix well. Heat on 100% for 1 minute.

  Brush over the cake, sprinkle with sugar and cut into 9 

squares.

175g margarine
175g caster sugar
3 eggs (medium)
175g self raising flour
grated rind of 1 orange
50g plain or milk chocolate, broken into 
pieces

1  Grease and line the base of a 20cm (8") cake dish with 

greaseproof paper.

2  Cream margarine and sugar, beat in eggs. Fold in flour.
  Place half the mixture in a separate bowl, stir the orange rind 

into one bowl. Heat chocolate on 100% for 2 minutes, stir 
every 30 seconds until melted. Stir chocolate into the other 
bowl. Place alternate spoonfuls of the two mixtures into 
prepared dish.

3  Use a skewer to swirl mixture creating a marbled effect, 

smooth the surface.

4  Cook on 100% for 6 minutes until a skewer comes out clean. 

Allow to cool before turning out.

225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
25g plain flour
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped

1  Combine all the loaf ingredients in a large bowl.
  Spoon the mixture into a greased and lined 1.5 litre (2

1

/

2 

pint) glass loaf dish.

2  To prepare the topping, mix the flour and sugars together in 

a small bowl.

3  Cut in the margarine with a knife until the mixture resembles 

coarse crumbs. Stir in the walnut.

4  Sprinkle the topping over the loaf mixture.
5  Place on the low rack and cook on DUAL CONVECTION, 

200ºC, 30% for 30 minutes.

R-959(SL)M-AA.indb   92

R-959(SL)M-AA.indb   92

2/13/13   2:50:21 PM

2/13/13   2:50:21 PM