Bedienungsanleitung Panasonic NN-CS89 (Seite 136 von 154) (Englisch)

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Chocolate Cake

1. Place chocolate and butter in a bowl. Place on the base of the

oven and melt on High Microwave for 1-2 minutes. Cool slightly.

Whisk eggs and sugar until pale and uffy and then fold in the

chocolate mixture. Fold in the our and almonds. Spoon the

mixture into the tin.

2. Place tin on glass tray on wire shelf in lower position and cook on

Cake Auto Program (see page 80). Allow to cool.

3. To make the topping, place butter in a bowl on the base of the

oven and melt on High Microwave for 30-40 seconds. Stir in

the remaining ingredients and beat well until smooth. Spread the

topping over the top of the cake.

ingredients

Serves 8

100 g plain chocolate

100 g butter

4 eggs

100 g icing sugar

50 g self raising our

50 g ground almonds

Topping:

50 g butter

25 g cocoa powder

2 tbsp (30 ml) milk

225 g icing sugar

Dish: 2 x large bowls, 1 x round tin

23 cm (9”), greased and lined

Accessory: Glass tray, wire shelf

Gingerbread Cake

1. Sift the our, salt, ginger, baking powder and bicarbonate of soda

into a bowl. Place the sugar, butter, treacle and syrup in a bowl on

the base of the oven and cook on High Microwave for 1 minute.

2. Whisk the milk and egg together. Make a well in the centre of the

dry ingredients and pour in the liquid and syrup, mixing thoroughly.

3. Pour the mixture into the cake tin. Place tin on glass tray on wire

shelf in lower shelf position and cook on Cake Auto Program

(see page 80), or until just rm.

ingredients

Serves 6-8

225 g plain our

pinch salt

2 tsp ground ginger

2 tsp baking powder

¼ tsp bicarbonate of soda

100 g soft brown sugar

75 g butter or margarine

75 g treacle

75 g golden syrup

150 ml (¼ pt) milk

1 egg, beaten

Dish: 2 x bowls, 1 x square tin 18 cm

(7”) lined with 2 strips of greaseproof

paper to form a cross

Accessory: Glass tray, wire shelf

Carrot Cake

1. Place all the cake ingredients in a large Pyrex® bowl and mix well.

Spoon into tin. Place tin on glass tray on the wire shelf in the lower

shelf position and cook on the Cake Auto Program (see page

80). Allow to cool.

2. To make the topping, in a small bowl, cream the butter and cream

cheese until smooth. Stir in sieved icing sugar. Decorate the

cooled cake with the cream cheese topping and walnuts.

ingredients

Serves 8

150 ml (¼ pt) sunower oil

250 g wholemeal

self-raising our

2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

150 g light muscovado sugar

50 g walnuts, coarsely

chopped

125 g carrots, grated

2 ripe bananas, mashed

2 eggs, beaten

Cream Cheese Topping:

75 g butter

100 g cream cheese

225 g icing sugar

chopped walnuts to decorate

Dish: 1 x large Pyrex® bowl,

1 x square glass cake dish 20 cm

(8”), base lined, 1 x small bowl

Accessory: Glass tray, wire shelf

Desserts / Cakes

Note

The cake recipes on pages 136-138 are suitable for the Cake Auto program.

Please see page 80.

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