4
Cooking
Guide
Mocha Carrot Cake
Makes: 3 cm ring pan
Ingredients:
1 cup
self-raising flour
1
/
teaspoon
bicarbonate of soda
1
/
cup
caster sugar
1
/
cup
crushed pineapple
1 cup
grated carrot
3
/
4
cup
chopped pecans
60 g
chocolate
eggs
1
/
3
cup
oil
Icing:
60 g
cream cheese
0 g
butter
1
1
/
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 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 4
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
/
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: squares
Ingredients:
300 g
dark chocolate pieces
400 g
condensed milk
1 cup
chopped nuts
teaspoons
vanilla essence
Method:
Grease and line a 0 cm square dish. In a -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
Ingredients:
1. kg
mixed dried fruit
1
/
4
cup
chopped glacé pineapple
1 cup
slivered almonds
0 g
butter
1 cup
brown sugar
teaspoons
cinnamon
teaspoons
mixed spice
1
/
cup
sherry
1
/
cup
water
3
eggs lightly beaten
1 tablespoon
golden syrup
teaspoons
parisienne essence
1 teaspoon
grated lemon rind
teaspoons
grated orange rind
1
/
cup
orange juice
1
3
/
4
cups
plain flour
1
/
3
cup
self-raising flour
1
/
teaspoon
bicarbonate soda
Method:
Grease a deep 3 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 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
