Bedienungsanleitung Sharp r 871 (Seite 57 von 68) (Englisch)

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AKES & BISCUITS

150ml (

/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 (

tsp) salt

10ml (2tsp) cinnamon

2 large carrots, grated

100g (4oz) walnut halves, roughly chopped

icing:

225g (8oz) cream cheese (See Tip, page 47)

grated rind of 1 lemon

5ml (1tsp) lemon juice (See Tip, page 43)

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 for 17 minutes on

MEDIUM until 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.

If iced with cream cheese, keep cake refrigerated.

Eat within 2 days.

OIST CARROT CAKE

SERVES 6-8 PREPARATION TIME - 15 MINUTES

175g (6oz) margarine

175g (6oz) caster sugar

3 eggs (size 3), beaten

175g (6oz) self raising flour

45ml (3tbsp) strawberry jam

25g (1oz) icing sugar to dredge

1 Grease and line the base of two 17.8cm (7")

sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs. Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the low rack and the other on the

high rack. Bake in the preheated oven

CONVECTION 180°C for 25 minutes, after 15

minutes change the two cakes around and

continue cooking until evenly golden and firm to

the touch. Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

ICTORIA SANDWICH CAKE

SERVES 4-6 PREPARATION TIME - 8 MINUTES (2 LAYER)

Variation:

Butterfly buns: Place 10ml (2tsp) of cake mixture

into 20 bun cases in bun trays. Bake for 23-24 minutes

at 130

C, cook until firm, repeat for other trays. When

cool, scoop 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.

HOCOLATE BROWNIES

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 low rack, cook for 17 minutes at

180°C, MEDIUM.

SERVES 6-8 PREPARATION TIME -10 MINUTES

225g (8oz) margarine

225g (8oz) caster sugar

7.5ml (1

/2tsp) vanilla essence

4 eggs (size 3), beaten

100g (4oz) plain flour

50g (2oz) cocoa powder

2.5ml (

/2tsp) baking powder

75g (3oz) walnuts, roughly chopped

Untitled-13 16/7/99, 1:57 pm55

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