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60
RECIPES
Serves 6 - 8
150ml (
1
/4 pint) vegetable oil
225g soft brown sugar
3 eggs (medium), beaten
175g self raising flour
5ml (1 tsp) bicarbonate of soda
1.25 ml (
1
/4 tsp) salt
10ml (2 tsp) cinnamon
1 tbsp mixed spice
300g carrots, grated
100g walnut halves, roughly chopped
ICING:
200g cream cheese (see tip, page 54)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
1 Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt, cinnamon and mixed spice.
Add the carrots and walnuts, mix well.
2 Grease and line a 20cm soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on COMBI - 1 (CONVECTION &
MICROWAVE), 180°C, 30% for 25 minutes. 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.
MOIST CARROT CAKEMOIST CARROT CAKE
Serves 6 - 8
225g margarine
225g caster sugar
7.5ml (1
1
/2 tsp) vanilla essence
4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (
1
/2 tsp) baking powder
75g walnuts, roughly chopped
1 Grease a 20cm square dish.
2 Combine margarine, sugar, vanilla essence and
eggs, until smooth.
3 Stir in remaining ingredients.
4 Cook on COMBI - 1 (CONVECTION & MICROWAVE),
180°C, 10% for 30 minutes until firm to the touch.
CHOCOLATE BROWNIESCHOCOLATE BROWNIES
Serves 8
250g self raising flour
Large pinch of salt
175g butter, cut into small pieces
100g ground almonds
100g caster sugar
2 eggs (medium), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
150g white chocolate, chopped
300g fresh raspberries
Icing sugar, for dusting
1 Grease a 20cm round cake tin and line the base
with greaseproof paper.
2 Sift the flour and salt into a large bowl. Rub the
butter into the flour until the mixture resembles
breadcrumbs. Stir in the ground almonds and sugar.
3 Beat the eggs, milk and almond essence together
and mix into the flour mixture. Add the chocolate
and raspberries and mix in gently.
4 Spread the mixture into the cake tin, place on the
low rack and cook on COMBI - 1 (CONVECTION &
MICROWAVE), 180°C, 30% for 35 minutes. Allow
the cake to cool. Dust with icing sugar.
RASPBERRY & CHOCOLATE CAKE
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