63
RECIPES
Serves 6 - 8
150ml (
1
/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 (
1
/4 tsp) salt
10ml (2 tsp) cinnamon
300g (11oz) carrots, grated
100g (4oz) walnut halves, roughly chopped
ICING:
225g (8oz) cream cheese (see tip, page 57)
grated rind of 1 lemon
5ml (1 tsp) lemon juice
30ml (2 tbsp) icing sugar
25g (1oz) walnuts, finely chopped to sprinkle
1Combine the oil, sugar and eggs. Fold in the flour,
bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.
2Grease and line a 20.4cm (8") soufflé dish with
greaseproof paper, pour in the cake mixture.
3 Place on turntable, cook on DUAL - 1, 180°C, 30%
for 26 minutes. Allow to cool before decorating.
4To 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 CAKE
Serves 6 - 8
225g (8oz) margarine
225g (8oz) caster sugar
7.5ml (1
1
/2 tsp) vanilla essence
4 eggs (size 3), beaten
100g (4oz) plain flour
50g (2oz) cocoa powder
2.5ml (
1
/2 tsp) baking powder
150g (5oz) cooking chocolate, chunks
1 Combine the margarine, sugar, vanilla essence and
eggs together until smooth.
2 Stir in the remaining ingredients.
3Grease 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 turntable, cook on DUAL - 1, 180°C,
30% for 15 minutes.
CHOCOLATE
BROWNIES
Serves 8
250g (9oz) self raising flour
Large pinch of salt
175g (6oz) butter, cut into small pieces
100g (4oz) ground almonds
100g (4oz) caster sugar
2 eggs (size 3), beaten
60ml (4 tbsp) milk
10ml (2 tsp) almond essence
150g (5oz) white chocolate, chopped
300g (11oz) fresh raspberries
Icing sugar, for dusting
1Grease a 20.4cm (8”) 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 DUAL - 1, 180°C, 50% for
25 - 30 minutes. Allow the cake to cool. Dust with
icing sugar.
RASPBERRY & CHOCOLATE CAKE
Carrot & Courgette:
Substitute 150g (5
1
/
2oz) of the carrots with 150g
(5
1
/
2oz) grated courgettes. Add with the carrots and
walnuts in stage 1.
