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Ingredients
150 g (5 oz) self-raising
wholemeal flour
100 g (4 oz) soft light brown
sugar
10 ml (2 tsp) cinnamon
100 g (4 oz) carrots, grated
75 g (3 oz) raisins
150 ml (
1/
4
pt) vegetable or corn
oil
2 eggs, beaten
Icing:
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
15 ml (1 tbsp) lemon juice
50 g (2 oz) walnuts, chopped
Carrot Cake
Dish: 18 cm (7”) souffle dish
Oven Accessory: glass tray
1. Mix the eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots
in a mixing bowl. Pour egg mixture into flour and
stir until well combined.
3. Pour into dish and cook on 600 W for 7-8 mins.
or until firm.
Stand for 5 mins. before turning out.
4. Beat cream cheese and butter until smooth.
Gradually beat in icing sugar and lemon juice.
Spread over sides and top of cake and sprinkle
with walnuts.
Ingredients
40g (1
1/
2
oz) butter
50g (2 oz) sugar
5ml (1 tsp) cinnamon, ground
1kg (2lb 2oz) apples
50g (2 oz) almonds, flaked
100g (4 oz) butter
150g (5 oz) sugar
2 eggs
30ml (2 tbsp) lemon juice
125g (4
1/
2
oz) wholewheat flour
75g (3 oz) cornflour
10ml (2 tsp) baking powder
Preheat:
Metal plate on low wire
rack.
Apple Cake
Dish: 23 cm (9”) tin
Oven Accessory: glass tray then low wire rack on
metal tray on glass tray
1. Preheat the oven to 250°C with the metal tray
and low wire rack.
2. Put butter, sugar and cinnamon in a bowl and heat
at 440W for two minutes, stirring halfway
through.
3. Line the bottom of the metal baking tin with
aluminium foil and pour in the above mixture,
distributing it evenly. Peel, core and slice apples.
Place the apples and almonds on top of the
butter-sugar mixture.
4. Combine remaining ingredients and add to apples.
5. Place the tin on the low wire rack on the metal
tray in the preheated oven. Bake the cake on
Combination: 160°C + 100 W for 40
minutes. Leave to cool for 15 minutes.
6. Turn the apple cake out (upside down) onto a wire
cooling rack, remove the baking tin and carefully
remove the aluminium foil.
Cakes and Biscuits