Philips HR1865, User Manual

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layer of cream. Cool the cake in refrigerator for three hours and then remove it from the
cake tin.
Make caramel by boiling sugar and water. Decorate the cake with pineapple slices, maraschino
cherries and caramel threads.
Carrot, apple & pineapple cake
200g carrot
200g pineapple
200g apple
1 cup coconut (grated)
3 cups flour
1 tbsp baking soda
1 tbsp cinnamon
1 cup sugar
1 cup honey
4 eggs
1 cup oil
1 packet vanilla sugar
1 cup chopped nuts
1 Juice the carrot, pineapple and apple pieces. Use the pulp collected in the pulp container.
Mix carrot, pineapple and apple pulp. Add honey, sugar, oil and vanilla sugar and blend well. Sift
in the dry ingredients until just blended in.
Stir in coconut and nuts. Pour into a greased cake tin. Bake at 160°C for approximately
5-55 minutes.
Note: This mixture also makes great muffins. Fill muffin tins 3/4 full and bake for 40 minutes.
Fruit and vegetables facts
Fruit/vegetable Vitamins/minerals Kilojoule/calorie
count
Juicing speed
Apples Vitamin C 200g=150kJ (72 cals) high
Apricots High in dietary fibre, contains
potassium
30g=85kJ (20 cals) low
Beetroot Good source of folate, dietary
fibre, vitamin C and potassium
160g=190kJ (45 cals) high
Blueberries Vitamin C 125g=295kJ (70 cals) low
Brussels sprouts Vitamin C, B, B6, E, folate and
dietary fibre
100g=110kJ (26 cals) low
Cabbage Vitamin C, folate, potassium, B6
and dietary fibre
100g=110kJ (26 cals) high
Carrots Vitamin A, C, B6 and dietary fibre 120g=125kJ (30 cals) high
Celery Vitamin C and potassium 80g=55kJ (7 cals) high
Cucumber Vitamin C 280g=120kJ (29 cals) low
Fennel Vitamin C and dietary fibre 300g=145kJ (35 cals) low
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