Filter
Top Products
83
Cooking Guide
Cakes, Muffins and Biscuits
Mocha Carrot Cake
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1
/
2
teaspoon bicarbonate of soda
1
/
2
cup caster sugar
1
/
2
cup crushed pineapple
1 cup grated carrot
3
/
4
cup chopped pecan nuts
60 g chocolate
2 eggs
1
/
3
cup oil
Icing:
60 g cream cheese
20 g butter
1
1
/
2
cups icing sugar
1 tablespoon lemon juice
1
/
4
cup chopped pecan nuts
Method:
In a bowl place flour, bicarbonate of soda, sugar,
pineapple, carrot and pecan nuts. Place chocolate
into a small bowl and cook on MED HIGH for 40
to 60 seconds, stir halfway through cooking.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes.
Allow to stand covered for 5 minutes before turning
out to cool. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
To Cook by Combination:
Prepare as above. Place on Low Rack. Cook on
Combination 4 for 25 to 35 minutes.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup icing sugar
4 tablespoons cocoa
1 tablespoon instant coffee powder
60 g plain sweet biscuits, crushed
60 g copha
1 teaspoon vanilla essence
1
/
2
cup condensed milk
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Ass
biscuits and mix until well combined. Place copha in
a small bowl and cook on HIGH for 1
1
/
2
to
2 minutes. Cool copha slightly and add to dry
ingredients. Mix well. Add vanilla and condensed
milk, combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
Chocolate Fudge
Makes: 25 squares
Ingredients:
300 g dark chocolate pieces
1 can (400 g) condensed milk
1 cup chopped nuts
Method:
Grease and line a 20 cm square dish. In a 2-litre
jug, place chocolate pieces and condensed milk.
Cook on HIGH for 2 minutes. Stir. Mix in chopped
nuts. Pour into prepared dish. Chill until set cut in
aquares.
Rich Fruit Cake
C
Serves: 6 to 8
Ingredients:
1.5 kg mixed dried fruit
1
/
4
cup chopped glacé pineapple
1 cup slivered almonds
250 g butter
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons mixed spice
1
/
2
cup sherry
1
/
2
cup water
3 eggs lightly beaten
1 tablespoon golden syrup
2 teaspoons parisienne essence
1 teaspoon grated lemon rind
2 teaspoons grated orange rind
1
/
2
cup orange juice
1
3
/
4
cups plain flour
1
/
3
cup self-raising flour
1
/
2
teaspoon bicarbonate soda
Method:
Grease a deep 23 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 5 cm above the edge of
the pan. Combine fruit, almonds, butter, sugar,
spices, sherry and water in a large bowl. Cook on
HIGH for 15 minutes, stir half way through cooking.
Allow to cook slightly.
To Cook by Convection:
Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. Place on Low Rack and cook for 1
1
/
2
to
2 hours or until cake is cooked. Cover cake with foil.
Allow to cool in pan about 1 hour, before turning
onto a wire rack.
R
MC