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Cakes, Desserts and Slices
– 38 –
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 a 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.
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 6 to 8 minutes. Stand, covered, with
plastic wrap on wire rack to cool.
Tip: To prevent corners from overcooking, cover
ends carefully with foil.
TIRAMISU
Serves 4 to 6
Ingredients:
1 tablespoon ground coffee beans
2 tablespoons rum
500 g pkt sponge finger biscuits
3 eggs, separated
2 tablespoons sugar
100 g dark chocolate
500 g marscapone cheese
2 tablespoons cocoa
Method:
Prepare 2 cups of slightly sweetened espresso
coffee using ground coffee beans. Place coffee and
rum into a wide bowl and quickly dip sponge biscuits
into the mixture, making sure they are wet but not
dripping. Set aside. Melt chocolate on P5 for 1 to 1
1
⁄2
minutes. Allow to cool slightly. Beat together egg
yolks and sugar and add the marscapone cheese,
stir until smooth.Beat the egg whites until they hold
stiff peaks and fold into the cheese mixture. Swirl
chocolate through the cheese mixture. Arrange
1
⁄3 of
the sponge biscuits into the base of a dish top with
1
⁄2 the cheese mixture, repeat layers ending with
biscuits.Cover and refrigerate for at least 5 hours.
Dust liberally with cocoa before slicing to serve.
CHOCOLATE MOUSSE
Serves: 4
Ingredients:
125 g dark chocolate
1 tablespoon brandy
2 eggs, separated
300 ml cream, whipped
Method:
Break chocolate into small pieces. Place in a
microwave safe bowl and cook on P5 for 1 to 1
1
⁄2
minutes. Add brandy and egg yolks. Beat until
smooth. Fold cream into chocolate mixture. Beat egg
whites until stiff peaks form. Gently fold into
chocolate mixture and spoon into one large or 4
individual serving dishes. Refrigerate until set.
BAKED APPLES
Serves: 4
Ingredients:
4 large cooking apples
3 tablespoons butter
4 tablespoons brown sugar
100 g chopped raisins
2 tablespoons chopped pecans
4 tablespoons golden syrup
Method:
Score the skin around the middle of the apple.
Cream butter and sugar until soft. Add raisins and
pecans. Fill the centre of apples with stuffing. Place
into shallow casserole dish. Pour one tablespoon of
golden syrup over each apple. Cook on P10 for 7 to
9 minutes or until soft. Let stand, 2 to 3 minutes,
before serving.