Panasonic NN-CF874B

– 91 –
Cakes, Slices and Biscuits
M
OCHA
C
ARROT
C
AKE
C
Makes: 23 cm ring pan
Ingredients:
1 cup self-raising fl our
½ teaspoon bicarbonate of soda
½ cup caster sugar
½ cup crushed pineapple
1 cup grated carrot
¾ cup chopped pecans
60
g
chocolate
2 eggs
⅓ cup oil
Icing:
60
g
cream cheese
20
g
butter
1½ cups icing sugar
1 tablespoon lemon juice
¼ cup chopped pecans
Method:
Grease a 23 cm ring pan. In a large bowl place fl our,
bicarbonate of soda, sugar, pineapple, carrot and
pecan nuts. Place chocolate into a small bowl and
cook on 800 W for 1 to 1½ minutes, stir halfway
through cooking.
Add chocolate, eggs, and oil to fl our mixture and mix
until well combined. Pour into prepared pan. Preheat
oven to CONVECTION 180 °C. Afther preheated,
put enamel shelf in lower shelf position, cook for 40
minutes. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
C
HOCOLATE AND
C
OFFEE
T
RUFFLES
Makes: Approximately 24
Ingredients:
1 cup icing sugar
4 tablespoons cocoa
1 tablespoon instant coffee powder
60
g
plain sweet biscuits, crushed
60
g
copha
1 teaspoon vanilla essence
½ 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 1000 W for 1½ 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.
S
WISS
R
OLL
C
Serves: 8
Ingredients:
3 medium eggs, beaten
125
g
caster sugar
125
g
plain fl our
Filling:
jam or cream
icing sugar to dredge
Method:
Whisk eggs and sugar together in a heatproof bowl
until pale and creamy, and mixture leaves a trail on
the surface when the whisk is lifted. Carefully fold in
half of the sifted fl our, and then fold in the other half.
Fold in 15 ml of hot water. Tip the tin to allow mixture
to run into corners. Preheat oven on Convection
200 °C with wire shelf in lower shelf position. Place
tin on wire shelf and cook on Convection 200 °C
for 10 mins. Place sheet of greaseproof paper on a
damp tea towel and dredge paper with caster sugar.
Quickly turn the Swiss roll out onto the greaseproof
and carefully remove the baking parchment. Spread
with jam or desired fi lling. Roll up from short side with
the aid of the greaseproof paper. Dredge with icing
sugar.
C
HOCOLATE
F
UDGE
P
UDDING
Serves: 4
Ingredients:
100
g
self-raising fl our
100
g
caster sugar
pinch of salt
25
g
cocoa or drinking chocolate
50
g
margarine
1 egg, beaten
5 ml vanilla essence
60 ml milk
Sauce:
100
g
soft brown sugar
25
g
cocoa or drinking chocolate
150 ml hot water
Method:
Place fl our, sugar, salt and cocoa into a mixing bowl.
Melt margarine in a small dish on 600 W for 40 secs
- 1 minute or until melted. Add melted margarine to
fl our, along with egg, vanilla essence and milk. Beat
well. Pour mixture into souffl e dish. Mix together
brown sugar and cocoa and sprinkle over mixture.
Pour over hot water and cook on 1000 W for 5 - 6
minutes or until set on top. The pudding will separate
on cooking, giving a chocolate fudge sauce at the
bottom.
MP_F0003BH20QP_00.indb 91MP_F0003BH20QP_00.indb 91 2013/12/9 11:40:252013/12/9 11:40:25