Panasonic NN-CD997S - Page 90

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Cooking Guide
Mocha Carrot Cake
Makes: 23 cm ring pan
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 pecans
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 pecans
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 seconds to 1 minute, stir halfway through
cooking. Preheat oven to Convection 170°C.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish. Place on Low Rack. Cook for 40 to
50 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.
To Cook by Auto Menu:
Prepare as above. Place on Low Rack.
Select
Cake/Dessert
, then press
Start
.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup icing sugar
1
/
4
cup cocoa
1 tablespoon instant coffee powder
60 g plain sweet biscuits, crushed
60 g copha
1 teaspoon vanilla essence
1
/
2
cup condensed milk
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Add
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 squares
Ingredients:
300 g dark chocolate pieces
400 g condensed milk
1 cup chopped nuts
2 teaspoons vanilla essence
Method:
Grease and line a 20 cm square dish. In a 2-litre
bowl, place chocolate pieces and condensed milk.
Cook on HIGH for 2 minutes. Stir. Mix in chopped
nuts and vanilla. Pour into prepared dish. Chill until
set cut in squares.
Rich Fruit Cake
C
Serves: 6 to 8
Ingredients:
1.5 kg mixed dried fruit
1
/
4
cup chopped glacé pineapple
1 cup slivered almonds
250 g butter
1 cup brown sugar
2 teaspoons cinnamon
2 teaspoons mixed spice
1
/
2
cup sherry
1
/
2
cup water
3 eggs lightly beaten
1 tablespoon golden syrup
2 teaspoons parisienne essence
1 teaspoon grated lemon rind
2 teaspoons grated orange rind
1
/
2
cup orange juice
1
3
/
4
cups plain flour
1
/
3
cup self-raising flour
1
/
2
teaspoon bicarbonate soda
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. Preheat
oven to Convection 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. Place on Low Rack and 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. Allow to cool slightly.
R
C
Cakes, Slices and Biscuits
A