564582
91
Zoom out
Zoom in
Previous page
1/103
Next page
89
RECIPES
Serves 8 - 12 (1.1kg)
150ml (
1
/4 pint) sunflower oil
225g soft brown sugar
3 eggs (medium), beaten
225g self raising flour
5ml (1 tsp) bicarbonate of soda
10ml (2 tsp) cinnamon
300g carrot, grated
125g walnut, roughly chopped
ICING:
225g cream cheese (see tip below)
grated rind of 1 lemon
5ml (1 tsp) lemon juice (see tip, page 88)
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle
MOIST CARROT CAKE
1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate
of soda and cinnamon.
Add the carrot and walnut, mix well.
2 Grease and line a 20cm (8") cake dish with greaseproof
paper, pour in the cake mixture.
3 Place on the low rack and cook, using sequence programming,
on DUAL CONVECTION, 180ºC, 30% for 21 minutes
40 seconds then CONVECTION 180ºC for 1 minute 30
seconds until firm to the touch and a skewer comes out
clean. Allow to cool before decorating.
4 To prepare icing, combine cream cheese, lemon rind, lemon
juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.
Microwave Tip: Softening cream cheese
Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.
CARROT & COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.
Add with the carrot and walnut in stage 1.
Microwave Tip: Softening hard sugar
Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.
VARIATION:
BUTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.
Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow
with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the
buttercream.
R-959(SL)M-AA.indb 89R-959(SL)M-AA.indb 89 2/13/13 2:50:21 PM2/13/13 2:50:21 PM
91


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Sharp R-959 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Sharp R-959 in the language / languages: English as an attachment in your email.

The manual is 4,4 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Sharp R-959

Sharp R-959 Quick start guide - English - 1 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info