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Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on low rack, bake on DUAL COOK 200

°

C,

MEDIUM LOW for 30 minutes until firm to the
touch and a skewer comes out cleanly. 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.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Preheat oven to CONVECTION 180

°

C. Grease

and line the base of two 17.8cm (7") sandwich tins
with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs.  Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the low rack and the other on the

high rack. Bake in the preheated oven
CONVECTION 180

°

C for 25 minutes, after 15

minutes change the two cakes around and
continue cooking until evenly golden and firm to
the touch. Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

Variation:
Butterfly buns:  Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake in preheated oven
CONVECTION 180

°

C for 23-24 minutes, after 15

minutes change the two trays around and continue
cooking until firm. When cool, scoop a teaspoon of
sponge from the centre of each bun, fill the hollow with
buttercream. Cut each teaspoonful of sponge in half
and position the “wings” in the buttercream.

1 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper.

2 Preheat the oven to 180

°

C.

3 Cream butter and sugar until light and fluffy, beat

in eggs and lemon rind, fold in flour and milk.
Spoon mixture into dish, smooth surface.

4 Place on low rack, preheat oven to CONVECTION

180

°

C, bake for 40 minutes.

5 Allow to cool before tuning out and glazing. To

prepare glaze, mix lemon juice and icing sugar,
heat on HIGH for 2 minutes until icing sugar has
dissolved. Brush all over cake.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 25 

MINUTES

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56

Microwave Tip: Softening hard marzipan
Remove marzipan from packaging, place on
turntable and heat on HIGH for 30 seconds.

1 Place flours, baking powder, sugar, walnuts,

raisins and cinnamon in a large bowl, mix well.

2 Add the eggs, orange juice and rind, oil and

grated carrot, mix well.

3 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper

4 Place on low rack, bake on DUAL COOK 200

°

C,

MEDIUM LOW for 30 minutes until golden and a
skewer comes out cleanly. Allow to cool slightly
before turning out.

5 To prepare the filling, place butter, icing sugar,

orange juice and rind in a bowl, mix until smooth.
Slice the cake in half and fill with the buttercream,
dredge with icing sugar.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Cream the butter and sugar until light and fluffy,

beat in the eggs. Fold in the flour, ground almonds
and fruit until well combined.

2 Spoon the cake mixture into a greased, lined

17.8cm (7") dish, smooth the surface.

3 Roll out the marzipan thinly and cut into 8 equal

strips, place 4 strips 2cm (1

1

/

2

") apart on top of the

cake and place remaining strips on top in the
opposite direction to create a lattice effect.

4 Place cherry and walnut halves alternately in

each of the empty squares created by the pattern.

5 Place on low rack, bake on DUAL COOK 200

°

C,

LOW for 22-24 minutes until golden and firm.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Cream the butter and sugar together until light

and fluffy, beat in the eggs.

2 Fold in flour and baking powder, stir in  cherries,

ground almonds, almond essence and milk.

3 Grease and line the base of a 17.8cm (7") cake

dish with greaseproof paper. Spoon in the cake
mixture and smooth the surface.

4 Place on low rack, bake on DUAL BAKE 200

°

C,

MEDIUM LOW for 20 minutes until golden and a
skewer comes out cleanly.

S

ERVES

 

6

P

REPARATION

 

TIME

  -12 

MINUTES

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57

Microwave Tip: Melting chocolate
Break 50g (2oz) chocolate into small pieces
and place in a  bowl. Heat on HIGH for 2
minutes, stir every 30 seconds until evenly
melted.

1 Cream margarine and sugar, beat in the eggs.

Fold in the flour and water. Grease and line the
base of a 17.8cm (7") cake dish with greaseproof
paper. Spoon mixture into dish and smooth.

2 Cook on HIGH for 4-5 minutes until firm. Allow to

cool slightly before turning out.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Grease and line the base of a square 20.4cm (8")

dish with kitchen paper.

2 Cream the butter, honey and sugar until light and

fluffy. Beat in egg and lemon rind, stir in lemon
juice, flour and milk.

3 Spoon mixture into the prepared dish. Cook on

MEDIUM for 8 minutes until firm to the touch.
Cool before turning out.

4 Topping, place lemon juice and honey in a bowl,

mix well. Heat on HIGH for 1 minute. Brush over
the cake, sprinkle with sugar, cut into squares.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 8-10 

MINUTES

1 Combine all ingredients in a large bowl. Spoon

the mixture into a greased 1.5 litre (2 

1

/

2

 pint) loaf

dish. Sprinkle the surface with toasted almonds.

2 Cook on MEDIUM for 15 minutes, until firm to the

touch and a skewer comes out cleanly. Leave to
cool before turning out.

To serve slice and spread with butter.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 

6

P

REPARATION

 

TIME

  - 8 

MINUTES

1 Grease and line the base of a 1.2 litre (2 pint) loaf

dish with greaseproof paper.

2 Cream butter and sugar, beat in eggs. Fold in

flour. Place half the mixture in separate bowl, stir
in orange rind. Heat chocolate on HIGH for 2
minutes, stir every 30 seconds until melted. Stir
chocolate into remaining mixture. Place alternate
spoonfuls of the two mixtures into prepared dish.

3 Use a skewer to swirl mixture creating  a marbled

effect, smooth the surface.

4 Cook on HIGH for 6 minutes until a skewer comes

out clean. Allow to cool before turning out.

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15/6/99, 12:20 pm

58

Shortbread (page 59); Honey & Lemon Squares (page 58); Chocolate Brownies (page 60); Rich Flapjack (page 60); Banana & Orange
Teabread (page 58); Christmas Cake (page 55), Marbled Chocolate Loaf (page 58); Parkin (page 60); Moist Carrot Cake (page 56).

S

ERVES

 6-8

P

REPARATION

 

TIME

  -15 

MINUTES

1 To prepare the shortbread, cream the butter and

sugar until light and fluffy, gradually add the flour
and ground rice to make a firm dough.

2 Press the dough evenly into a greased 17.8cm

(7") flan dish, cook on MEDIUM for 6 minutes.

3 Press the hot shortbread firmly down with the

back of a spoon, allow to cool.

4 To prepare the caramel, place all ingredients in a

bowl, mix well. Cook on HIGH for 5 minutes, stir
every minute until toffee coloured.

5 Pour caramel onto the shortbread, chill to set.
6 When caramel is cold, place the chocolate in a

small bowl and heat on HIGH for 3 minutes, stir
every minute until evenly melted. Spread on to
the caramel, chill to set the chocolate before
cutting into slices.

Variation:
Shortbread: Omit caramel and chocolate. Make as to
Stage 3. Before cooling, dredge with sugar, prick all
over with a skewer and cut into wedges.

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59