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Cakes, Desserts and Slices
QUICK MIX CHOCOLATE CAKE
Serves: 4 to 6
Ingredients:
1 cup self-raising flour
1 cup caster sugar
2 tablespoons cocoa
3 tablespoons butter, softened
2 eggs
1
⁄3 cup milk
Method:
Sift all dry ingredients into a bowl. Add butter, eggs
and milk. Beat with wire whisk for 1 to 2 minutes.
Grease 2-litre plastic ring mould and line with paper
towel. Pour mixture into mould and cook on P7 for
5 to 7 minutes. Stand, covered, for 5 minutes before
turning out. Cool on wire rack.
Tip: To soften butter cook on P5 for 10 to 20 seconds.
SULTANA CAKE
Serves: 4 to 6
Ingredients:
100 g butter
1 cup sultanas
1 cup brown sugar
1 cup milk
1 egg, beaten
2 cups self-raising flour
Method:
Place butter, sultanas, brown sugar and milk in heat
resistant mixing bowl. Cook on P10 for 3 to 4 minutes.
Stir halfway through cooking. Allow to cool. Add egg
and flour. Pour batter into base of lined 20 cm round
dish. Cook on P6 for 9 to 11 minutes. Let cool, loosely
covered, with plastic wrap on wire rack.
BANANA LOAF
Serves: 4 to 6
Ingredients:
90 g butter
3
⁄4 cup brown sugar
1 egg
2 ripe bananas, mashed well
3
⁄4 cup grated carrot
1
1
⁄2 cups self-raising flour
1
⁄3 cup milk
Method:
Cream butter and sugar until light and fluffy. Add egg and
beat well. Add banana and carrot. Add sifted flour and milk
to mixture alternately. Mix until well combined. Grease and
line with grease proof paper, 20 cm x 10 cm loaf dish. Pour
batter into dish and cook on P6 for 15 to 18 minutes. Stand,
covered, with plastic wrap on wire rack to cool.
Tip: To prevent corners from overcooking, cover
ends carefully with foil.
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:
Place flour, bicarbonate of soda, sugar, pineapple,
carrot and pecan nuts in bowl. Place chocolate into a
small bowl and cook on P5 for 40 to 60 seconds. Stir
halfway through. Add melted chocolate, eggs and oil to
flour mixture. Mix until well combined. Grease a
microwave safe ring dish. Pour cake mixture into dish
and cook on P7 for 6 to 8 minutes. Let 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.
BOILED FRUIT CAKE
Serves: 6 to 8
Ingredients:
1 can (435 g) crushed pineapple and juice
500 g mixed dried fruit
1 tablespoon sherry
1 cup brown sugar
125 g butter
1 cup plain flour
1 cup self-raising flour
1 teaspoon mixed spice
1 teaspoon baking soda
2 eggs, lightly beaten
1
⁄4 cup extra sherry or brandy
Method:
Combine pineapple, fruit, sherry, sugar and butter
in 2-litre casserole dish. Cook on P10 for 4 to 6
minutes. Stand until cool. Fold in flours, spice,
baking soda and beaten eggs. Place batter in a
base lined 20 cm souffle dish. Cook on P6 for 16 to
18 minutes. Turn out and sprinkle with extra sherry
or brandy. Cover loosely with plastic wrap and
allow to cool.
Cooking Guide