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Cooking Guide
Cakes, Muffins and Biscuits
Mocha Carrot Cake
Serves: 4 to 6
Ingredients:
1 cup
self-raising flour
250 ml
1
/
2
teaspoon
bicarbonate of soda
2 ml
1
/
2
cup
caster sugar
125 ml
1
/
2
cup
crushed pineapple
125 ml
1 cup
grated carrot
250 ml
3
/
4
cups
chopped pecan nuts
190 ml
60 g
chocolate
60 g
2
eggs
2
1
/
3
cups
oil
85 ml
Icing:
60 g
cream cheese
60 g
20 g
butter
20 g
1
1
/
2
cups
icing sugar
375 ml
1 tablespoon
lemon juice
15 ml
1
/
4
cup
chopped pecan nuts
60 ml
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
to 60 seconds, stir halfway through cooking.
Add chocolate, eggs, and oil to flour mixture and mix
until well combined. Grease a microwave safe ring
dish and cook on MED HIGH for 6 to 8 minutes.
Allow to stand covered for 5 minutes before turning
out to cool. Beat together all icing ingredients except
pecan nuts. Spread icing over cooled cake and
sprinkle with pecan nuts.
Method:
Prepare as above. Place on the low rack. Cook on
Combination 4 for 25 to 35 minutes.
Chocolate and Coffee Truffles
Makes: Approximately 24
Ingredients:
1 cup
icing sugar
250 ml
4 tablespoons
cocoa
60 ml
1 tablespoon
instant coffee powder
15 ml
60 g
plain sweet biscuits,
60 g
crushed
60 g
copha
60 g
1 teaspoon
vanilla essence
5 ml
1
/
2
cup
condensed milk
125 ml
chocolate sprinkles
Method:
Sift icing sugar, cocoa and coffee into a bowl. Ass
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: 25 slices
Ingredients:
300 g
chocolate pieces
300 g
400 g can
condensed milk
400 g
1 cup
chopped nuts
250 ml
Method:
Grease and line a 20 cm square dish. In a 2 litre jug,
place chocolate pieces and condensed milk. Cook
on HIGH for 2 minutes. Stir. Mix in chopped nuts.
Pour into prepared dish. Chill until set cut in
aquares.
Rich Fruit Cake
C
Serves: 6 to 8
Ingredients:
1.5 kg
mixed dried fruit
1,5 kg
1
/
4
cup
chopped glacé
60 ml
pineapple
1cup
slivered almonds
250 ml
250 g
butter
250 g
1 cup
brown sugar
250 ml
2 teaspoons
cinnamon
10 ml
2 teaspoons
mixed spice
10 ml
1
/
2
cup
sherry
125 ml
1
/
2
cup
water
125 ml
3
eggs lightly beaten
3
1 tablespoon
golden syrup
15 ml
2 teaspoons
parisienne essence
10 ml
1 teaspoon
grated lemon rind
5 ml
2 teaspoons
grated orange rind
10 ml
1
/
2
cup
orange juice
125 ml
1
3
/
4
cups
plain flour
440 ml
1
/
3
cup
self-raising flour
85 ml
1
/
2
teaspoon
bicarbonate soda
2 ml
Method:
Grease a deep 23 cm round cake pan. Line the
base and sides with two thicknesses of greaseproof
paper, bring the paper 5 cm above the edge of
the pan. Combine fruit, almonds, butter, sugar,
spices, sherry and water in a large bowl. Cook on
HIGH for 15 minutes, stir half way through cooking.
Allow to cook slightly.
To Cook by Convection:
Preheat oven to 150°C. Add eggs, golden syrup,
parisienne essence, rinds and juice to fruit mixture.
Stir in remaining ingredients. Spread mixture evenly
into the pan. 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.
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