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106
106
Carrot Cake
Baking Guidelines
ingredients
2 eggs, beaten
150 ml (¼ pt) vegetable oil
150 g (5 oz) self raising
wholemeal our
100 g (4 oz) soft light brown sugar
10 ml (2 tsp) cinnamon
75 g (3 oz) raisins
100 g (4 oz) carrots, grated
Icing:
50 g (2 oz) cream cheese
50 g (2 oz) butter
100 g (4 oz) icing sugar
10 ml (2 tsp) lemon, juiced
50 g (2 oz) walnuts, chopped
Dish: 1 x large mixing bowl
1 x 18 cm (7 inch) soue dish lined
with greaseproof paper
1 x medium mixing bowl
Accessory: Enamel tray
1. Mix eggs and oil together.
2. Combine our, sugar, cinnamon, raisins and carrots in a mixing
bowl and pour egg mix into our and stir well.
3. Pour into dish and cook on the enamel tray on Combination:
Grill 3 + Low microwave for 8 minutes.
4. For the icing: beat cream cheese and butter together and
gradually add icing sugar and lemon juice. Decorate the cake with
icing and sprinkle with walnuts.
Ginger Cake
ingredients
100 g (4 oz) butter
100 g (4 oz) golden syrup
100 g (4 oz) black treacle
75 g (3 oz) soft brown sugar
100 g (4 oz) self raising our
100 g (4 oz) plain our
5 ml (1 tsp) mixed spice
10 ml (2 tsp) ground ginger
5 ml (1 tsp) bicarbonate of soda
pinch salt
150 ml (¼ pt) milk
2 eggs, beaten
Dish: 1 x small Pyrex
®
bowl
1 x large mixing bowl
1 x 20 cm (8 inch) square
Pyrex
®
dish
Accessory: none
1. Place butter, syrup, treacle and sugar in a bowl and heat on High
microwave for 1-2 minutes or until fat has melted
2. Place our, spices, bicarbonate of soda and salt in a large bowl.
Stir in treacle mixture and mix well. Stir in milk and eggs and beat
until smooth.
3. Pour into square dish and cook on Medium microwave for
8-9 minutes or until set around the edges. The cake will appear
slightly wet in the centre, but will continue cooking as it cools.
Covering
For traditional cakes, with long cooking
times, baked on convection mode only, it is
necessary to cover the top of the tin with foil
10-15 mins. after the start of baking. This is
not applicable to any of the recipes in this
section.
Dish Size/Shape
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Mixing/Beating
Cakes cooked by microwave need to be
well mixed, but not over beaten. Generally it
is unnecessary to cream butter and sugar
or beat eggs in an electric mixer or food
processor. Do not attempt to cook whisked/
fatless sponges, or any cakes containing
whisked egg white.
Eggs
The following recipes have been tested
using medium eggs. Using a different size of
egg may affect cooking times.
Combination Cooking
Do not use spring form tins, use smooth,
and preferably seamless metal cake tins.
Baking
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