RECIPES
RECIPES
44
MOIST CARROT CAKE
Serves 4-6 (1000g)
150ml (1/4 pint) sunflower oil
225g (8oz) brown sugar
3 eggs (size 3)
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
10ml (2tsp) cinnamon
175g (6oz) carrot, grated
100g (4oz) walnut halves, chopped
topping: 225g (8oz) low fat cream cheese
grated rind of 1 lemon
5ml (1tsp) lemon juice
30ml (2tbsp) icing sugar
25g (1oz) walnuts, chopped to sprinkle
1 Beat together the oil, sugar and eggs, until well
mixed. Fold in flour, bicarbonate of soda, and
cinnamon. Add carrots, walnuts and mix well.
2 Pour cake mixture into a greased, lined 20.4cm
(8”) soufflé dish. Cook on 50P (MEDIUM) for 22
minutes. Allow to cool before decorating.
3 To prepare the topping, combine the cream
cheese, lemon rind, lemon juice and icing sugar
until smooth. Spread evenly over the top of the
cake and sprinkle with the walnuts.
Keep refrigerated.
BANANA & CHOCOLATE CAKE
Serves 6-8 (1000g)
175g (6oz) margarine
175g (6oz) caster sugar
3 eggs (size 3)
200g (7oz) bananas
175g wholemeal self raising flour
100g (4oz) chocolate drops, plain
15ml (1tbsp) milk
1 Cream the margarine and sugar until light and
fluffy. Beat in the eggs one at a time.
2 Mash the bananas and mix into the cake mixture.
3 Sift the flour and fold into the cake mixture. Add
the chocolate drops and milk and mix.
4 Spoon the mixture into a greased 20.4cm (8”)
PYREX® dish and cook on 50P (MEDIUM) for 22
minutes.
5 Leave to stand for 5 minutes before serving.
APPLE & WALNUT CAKE
Serves 6-8 (1000g)
200g wholemeal self raising flour
2.5ml (1/2 tsp) mixed spice
150g (5oz) margarine
150g (5oz) light brown soft sugar
3 eggs (size 3), beaten
250g (9oz) cooking apples, peeled and grated
100g (4oz) walnuts, chopped
45ml (3tbsp) milk
25g (1oz) demerara sugar
1 Place the flour and spice in a bowl, mix together
and set aside.
2 Beat the margarine and brown sugar until
creamy, then add the egg, beating well.
3 Fold in the flour mixture, then the apple and
walnuts. Stir in the milk.
4 Pour the mixture into a greased 20.4cm (8”)
PYREX® dish then sprinkle with the demerara
sugar.
5 Cook on 50P (MEDIUM) for 22 minutes.
Cut into slices to serve.
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