45
RECIPES
Serves 6 - 8
175g caster sugar
175g margarine
3 eggs (medium)
175g self raising flour
5cm piece, stem fresh ginger, grated
15ml (1 tbsp) ground ginger
45ml (3 tbsp) orange juice
TOPPING:
225g cream cheese
grated rind of 1 orange
5ml (1 tsp) orange juice
30ml (2 tbsp) icing sugar
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Add the grated and ground ginger and mix to a
dropping consistency.
5 Spoon the mixture into a greased and lined 18cm
PYREX® cake dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 To prepare the topping, combine the cream cheese,
orange rind, orange juice and icing sugar until
smooth. Spread on top of the cake.
Keep refrigerated.
G
INGER CAKE
Serves 4 - 6
175g caster sugar
175g margarine
3 eggs (medium)
225g self raising flour
5ml (1 tsp) almond essence
15ml (1 tbsp) instant coffee
30ml (2 tbsp) hot water
TOPPING:
100g icing sugar
15ml (1 tbsp) water
25g almonds
25g glace cherries
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and fold into the mixture.
4 Dissolve the coffee in the hot water and add to the
mixture along with the almond essence.
5 Spoon into a greased and lined 18cm PYREX® cake
dish.
6 Cook on 50P for 15 minutes.
7 Leave to stand for 5 minutes.
8 Mix the icing sugar and water to make a smooth
paste. Drizzle over the cake and sprinkle with the
nuts and cherries.
Keep refrigerated.
C
OFFEE
&
ALMOND CAKE
Serves 4 - 6
200g caster sugar
200g margarine
4 eggs (medium)
100g self raising flour
50g cocoa powder
100g plain or milk chocolate drops
1 Cream the sugar and margarine until light and fluffy.
2 Beat in the eggs one at a time.
3 Sift the flour and cocoa powder together then fold
into the mixture.
4 Add chocolate drops and stir well.
5 Spoon mixture into a greased and lined 20cm
PYREX® cake dish.
6 Cook on 50P for 15 minutes.
Leave to stand for 5 minutes before serving.
D
OUBLE CHOC
-
CHIP CAKE
R-32FBSTM Cookbook 24/06/2004 09:02 Page 45