83
Cooking Guide
Cakes, Muffins and Biscuits
Mocha Carrot Cake
Serves: 4 to 6
Ingredients:
1 cup self-raising flour 250 ml
1
/
2
teaspoon bicarbonate of soda 2 ml
1
/
2
cup caster sugar 125 ml
1
/
2
cup crushed pineapple 125 ml
1 cup grated carrot 250 ml
3
/
4
cups chopped pecan nuts 190 ml
60 g chocolate 60 g
2 eggs 2
1
/
3
cups oil 85 ml
Icing:
60 g cream cheese 60 g
20 g butter 20 g
1
1
/
2
cups icing sugar 375 ml
1 tablespoon lemon juice 15 ml
1
/
4
cup chopped pecan nuts 60 ml
Method:
In a bowl place flour, bicarbonate of soda, sugar,
pineapple, carrot and pecan nuts. Place chocolate
into a small bowl and cook on MED HIGH for 40
to 60 seconds, stir halfway through cooking.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes.
Allow to 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.
Method:
Prepare as above. Place on the low rack. Cook on
Combination 4 for 25 to 35 minutes.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup icing sugar 250 ml
4 tablespoons cocoa 60 ml
1 tablespoon instant coffee powder 15 ml
60 g plain sweet biscuits, 60 g
crushed
60 g copha 60 g
1 teaspoon vanilla essence 5 ml
1
/
2
cup condensed milk 125 ml
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Ass
biscuits and mix until well combined. Place copha in
a small bowl and cook on HIGH for 1
1
/
2
to
2 minutes. Cool copha slightly and add to dry
ingredients. Mix well. Add vanilla and condensed
milk, combine until mixture is thick. Chill for
30 minutes. Pinch off pieces to form balls slightly
smaller than a walnut shell. Roll in chocolate
sprinkles and chill.
Chocolate Fudge
Makes: 25 slices
Ingredients:
300 g chocolate pieces 300 g
400 g can condensed milk 400 g
1 cup chopped nuts 250 ml
Method:
Grease and line a 20 cm square dish. In a 2 litre jug,
place chocolate pieces and condensed milk. Cook
on HIGH for 2 minutes. Stir. Mix in chopped nuts.
Pour into prepared dish. Chill until set cut in
aquares.
Rich Fruit Cake
C
Serves: 6 to 8
Ingredients:
1.5 kg mixed dried fruit 1,5 kg
1
/
4
cup chopped glacé 60 ml
pineapple
1cup slivered almonds 250 ml
250 g butter 250 g
1 cup brown sugar 250 ml
2 teaspoons cinnamon 10 ml
2 teaspoons mixed spice 10 ml
1
/
2
cup sherry 125 ml
1
/
2
cup water 125 ml
3 eggs lightly beaten 3
1 tablespoon golden syrup 15 ml
2 teaspoons parisienne essence 10 ml
1 teaspoon grated lemon rind 5 ml
2 teaspoons grated orange rind 10 ml
1
/
2
cup orange juice 125 ml
1
3
/
4
cups plain flour 440 ml
1
/
3
cup self-raising flour 85 ml
1
/
2
teaspoon bicarbonate soda 2 ml
Method:
Grease a deep 23 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 5 cm above the edge of
the pan. Combine fruit, almonds, butter, sugar,
spices, sherry and water in a large bowl. Cook on
HIGH for 15 minutes, stir half way through cooking.
Allow to cook slightly.
To Cook by Convection:
Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. Cook for 1
1
/
2
to 2 hours or until cake is
cooked. Cover cake with foil. Allow to cool in pan
about 1 hour, before turning onto a wire rack.
R
To Next Page
Loading...
