Plum and Apricot Cake

Serves: 6-12

Ingredients:

4 1/2 ounces (140 g) dried apricots, chopped
1 cup water
4-5 plums, stoned and chopped
1/2 cup thick yogurt
1 tablespoon honey
1/2 cup unsweetened orange juice
1 egg, lightly beaten
2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1 teaspoon nutmeg

Microwave Method:

1. Microwave the apricots in a dish with the water on HIGH for 5 minutes, uncovered. Mix with the plums and stir well to mash the apricots a little. Add the yogurt, honey, juice and egg and stir well.
2. Mix the dry ingredients, then lightly fold into the fruit mixture. Turn into a greased ring pan, elevate in the oven and microwave on HIGH for 8-10 minutes. Cool at least 5-10 minutes before turning out.

Apple and Ginger Cake

Serves: 6-12

Ingredients:

2 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
2 ounces (55 g) sultanas
2 eggs
1/4 cup unsweetened apple juice concentrate
1/4 cup honey
1/4 cup canola oil
2 medium green apples, cored and grated
4 ounces (125 g) preserved ginger, chopped
Passion Fruit Icing:
4 ounces (120 g) icing sugar mixture
1 small passion fruit

Microwave Method:

1. Mix the dry ingredients and sultanas. Whisk together the eggs, juice, honey and oil, then stir in the ginger and apple. Fold in the dry ingredients and pour into a greased ring pan. Microwave on HIGH for 8-10 minutes before turning out. Drizzle microwave icing over, if desired.
2. To make the passion fruit icing: Scoop the flesh from the passion fruit and mix to a thick paste with the icing sugar mixture. Microwave 20-30 seconds until liquid. While still hot, drizzle off a spoon over the cooled cake.

Moist Christmas Pudding

Makes: 1

Ingredients:

8 ounces (250 g) butter or margarine
1 1/4 cups brown sugar
4 eggs
2 pound (1 kg) mixed fruit
1 cup pie apple
1 cup all-purpose (plain) flour
1 1/2 cups breadcrumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ginger
1 tablespoon golden syrup
2 tablespoons Parisienne essence
1/2 cup sweet sherry

Microwave Method:

1. Cream butter and sugar together. Beat in eggs.
2. Add fruit alternately with combined flour, breadcrumbs and spices. Fold in remaining ingredients.
3. Pour mixture into a microwave 1.5-quart (litre) pudding bowl. Cook for 30 minutes on MEDIUM LOW/DEFROST.
4. Cover outside edge of pudding bowl with 3/4 inch (2 cm)-wide foil collar. Continue cooking 10-15 minutes on MEDIUM LOW/DEFROST. Allow to stand 10 minutes before turning out.

Pumpkin Muffins

Makes: 12

Ingredients:

1 cup all-purpose (plain) flour
2/3 cup caster sugar
1 1/2 teaspoons mixed spice
1 teaspoon baking powder
1/2 cup pecans, chopped
1/2 cup sultanas
1/2 cup cooked pumpkin
1/4 cup milk
1 egg, beaten
3 tablespoons oil

Microwave Method:

1. Combine the first 6 ingredients. Mix well.
2. Add remaining ingredients and stir until dry ingredients are moistened.
3. Divide the batter evenly into a greased muffin tray.
4. Cook for 4-6 minutes on MEDIUM HIGH.
5. Allow to stand 1-2 minutes before turning out.
6. Serve hot with butter.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine the first 6 ingredients. Mix well.
3. Add remaining ingredients and stir until dry ingredients are moistened.
4. Divide the batter evenly into a greased muffin tin.
5. Place on Low Rack. Bake for 12-14 minutes on LOW MIX/BAKE.
6. Serve hot with butter.

Sponge Cake

Ingredients:

5 eggs
3/4 cup caster sugar
1 1/4 cups self-rising (raising) flour, sifted
Salt
1 tablespoon butter
1/3 cup boiling hot water
1/2 cup coconut (for microwave method only)

Microwave Method:

1. Toast half cup coconut in an oven bag for 3-4 minutes on HIGH until golden brown. Toss every minute.*
2. Lightly grease a 2-quart (litre) pudding dish. Coat base and sides with toasted coconut.
3. Beat eggs and caster sugar until thick and creamy.
4. Fold in flour and salt.
5. Combine butter and water, fold into sponge mixture.
6. Pour into prepared dish.
7. Place on a rack, cook for 5-6 minutes on MEDIUM HIGH.
8. Allow to stand, covered with foil, for 10-15 minutes, before turning out.
9. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

* Coconut assists the rising of the cake when cooking in microwave mode.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat eggs and caster sugar until thick and creamy.
3. Fold in flour and salt.
4. Combine butter and water, fold into sponge mixture.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack, cook for 18-19 minutes on LOW MIX/BAKE. Allow to cool.
7. For serving, cut in half and fill with cream and strawberries, dust with icing sugar.

Diabetic Fruit Cake

Ingredients:

2 1/2 cups fruit medley
1 cup orange juice
1/4 cup apple juice
3/4 cup grated raw pumpkin
1/4 cup grated carrots
3/4 cup grated apple
1 tablespoon cocoa powder
1 teaspoon mixed spice
2 egg whites, lightly beaten
1 1/4 cups wholemeal self-rising (raising) flour
1 teaspoon baking powder
1/4 cup skim milk powder

Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Stir in remaining ingredients. Mix well.
3. Spoon into a 8 inch (20 cm) ring container.
4. Cook 8-10 minutes on MEDIUM HIGH.
5. Stand, covered with foil, for 5 minutes before turning out.

Convection Microwave Method:

1. Combine fruit with orange juice and apple juice. Cook for 10 minutes on HIGH. Cool.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Stir in remaining ingredients. Mix well.
4. Spoon into a greased 8 inch (20 cm) ring tin.
5. Place on Low Rack. Bake for 22-26 minutes on LOW MIX/BAKE.

Note: Makes approximately 24 portions of diabetic food.

Chocolate Cake

Ingredients:

6 ounces (175 g) Nestle Milk Choc Melts
3 1/2 ounces (100 g) butter
1/2 cup sour cream
1 1/4 cups warm water
1 egg, lightly beaten
2 1/2 cups self-rising (raising) flour, sifted
1 cup brown sugar
1/2 teaspoon baking powder

Microwave Method:

1. Place chocolate and butter in a large bowl. Melt for 2-3 minutes on HIGH, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on HIGH. Mix well.
3. Stir in egg, flour, sugar and baking powder.
4. Mix well, pour into a greased 9 inch (23 cm) ring dish.
5. Cook for 8-10 minutes on HIGH. Allow to stand 10 minutes before turning out.

Apricot and Almond Upside-Down Cake

Ingredients:

3 1/2 ounces (100 g) dried apricots
1 cup water
2 ounces (60 g) butter
1/2 cup brown sugar
Whole blanched almonds
3 1/2 ounces (100 g) butter, extra
1/2 cup caster sugar
2 eggs, beaten
1/4 cup ground almonds
1 1/4 cups self-rising (raising) flour, sifted

Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) loaf dish.
3. Drain apricots, reserving 1/2 to 2/3 cup liquid.
4. Arrange apricots and almonds in the base of the dish.
5. Cream butter and sugar until fluffy.
6. Gradually add beaten eggs and ground almonds.
7. Add flour and reserved juice alternately, mix thoroughly.
8. Spoon over brown sugar and apricots.
9. Place cake on a rack, cook for 7-8 minutes on HIGH.

Convection Microwave Method:

1. Place apricots and water in a bowl. Cook for 2-3 minutes on HIGH or until soft. Cool.
2. Melt butter for 45 seconds on HIGH. Stir in brown sugar and spread evenly over bottom of 9 x 5 inch (24 x 13 cm) bar tin.
3. Preheat oven to 325 degrees F (160 degrees C).
4. Drain apricots, reserving 1/2 to 2/3 cup liquid.
5. Arrange apricots and almonds in the base of the tin.
6. Cream butter and sugar until fluffy.
7. Gradually add beaten eggs and ground almonds.
8. Add flour and reserved juice alternately, mix thoroughly.
9. Spoon over brown sugar and apricots.
10. Place on Low Rack. Bake for 22 minutes on LOW MIX/BAKE. Allow to stand before turning out. Serve warm or cold with whipped cream.

Orange Walnut Bread

Makes: 24-36 slices

Ingredients:

3 egg whites
1/2 cup caster sugar
Grated rind of 1 orange
1 cup all-purpose (plain) flour
1 cup walnut pieces

Microwave Method:

1. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
2. Fold in orange rind, flour and walnuts.
3. Spoon mixture into 9 x 4 inch (22 x 11 cm) loaf dish.
4. Cook for 5-7 minutes on HIGH.
5. Cool. Wrap in foil and refrigerate overnight.
6. Next day, cut into thin slices and place on turntable.
7. Cook 6-8 slices for 1 minute on HIGH.
8. When cool, slices will become crisp.

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Beat egg whites until soft peaks form. Gradually add sugar, beating well.
3. Fold in orange rind, flour and walnuts.
4. Spoon mixture into 9 x 4 inch (22 x 11 cm) bar tin.
5. Place on Low Rack. Bake for 16 minutes on LOW MIX/BAKE.
6. Cool. Wrap in foil and refrigerate overnight.
7. Next day, cut into thin slices and place on carousel.
8. Cook 6-8 slices for 1 minute on HIGH.
9. When cool, slices will become crisp.

Blueberry Muffins

Makes: 18 (top right in photo)

Ingredients:

2 cups self-rising (raising) flour, sifted
1/2 teaspoon bicarbonate of soda
1/2 cup bran
2 tablespoons sugar
1/2 cup milk
1/4 cup sour cream
2 eggs, lightly beaten
3 ounces (90 g) butter, melted
8 ounces (250 g/punnet) blueberries

Microwave Method:

1. Mix flour, bicarbonate of soda, bran and sugar together.
2. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
3. Fold through blueberries.
4. Spoon into a greased muffin tray.
5. Cook for 3 1/2-4 minutes on MEDIUM HIGH.
6. Allow to stand 1-2 minutes before turning out.
7. Serve hot with whipped cream.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix flour, bicarbonate of soda, bran and sugar together.
3. Make a well in the center, and mix in milk, sour cream, eggs and butter until combined.
4. Fold through blueberries.
5. Spoon into a greased muffin tin.
6. Place on Low Rack. Bake for 10-12 minutes on LOW MIX/BAKE.
7. Serve warm with whipped cream.

Butter Cake

Makes: 1 cake

Ingredients:

4 ounces (125 g) butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
2/3 cup self-rising (raising) flour
1/2 cup all-purpose (plain) flour
2 tablespoons milk

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Grease and line a 8 inch (20 cm) round cake tin.
3. Cream butter, vanilla and sugar until light and fluffy.
4. Add eggs one at a time and beat well.
5. Stir in half the sifted flour with half the milk. Mix well. Stir in remaining flour and milk.
6. Spread mixture in prepared tin. Place on Low Rack. Bake for 17 minutes on LOW MIX/BAKE.

Variations:

Cinnamon Nut Cake: Sprinkle top of the cake with 1/4 cup slivered almonds and 2 teaspoons of cinnamon before baking.

Chocolate Cake: Stir 2 tablespoons of cocoa powder in with sifted flour.

Coconut Crunch Cake: Swirl the top of the cake with 3/4 cup of shredded coconut before baking.

Chocolate Fudge Cake

Makes: 1 cake

Ingredients:

8 ounces (250 g) butter
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla essence
1/2 pint (300 ml) sour cream
6 1/2 ounces (200 g) chocolate, melted
1 1/2 cups all-purpose (plain) flour
1/2 cup self-rising (raising) flour
1 teaspoon bicarbonate of soda

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and caster sugar until light and fluffy. Beat in eggs one at a time.
3. Beat in vanilla and sour cream. Stir in chocolate.
4. Fold through sifted flours and bicarbonate of soda.
5. Pour into a lightly greased 9 inch (24 cm) ring pan.
6. Place on Low Rack. Bake for 25-30 minutes on LOW MIX/BAKE.

Cakes, Biscuits and Slices

Busy people today have less time for cooking but still crave the flavors and textures of old-fashioned cakes, cookies and other Baking Day delights. However, with modern microwave methods, these nostalgic favorites can be produced in minutes instead of hours. Cakes are higher and more tender; and cookies and slices are flakier and crisper than ever before. Coffee mornings, afternoon teas and family gatherings are enhanced when you can set a pretty table with a selection of treats from this treasury of recipes, such as Chocolate Fudge Cake and Blueberry Muffins - with no trouble at all!

Apple and Ginger Cake
Apricot and Almond Upside-Down Cake
Berry Cakes
Blueberry Muffins
Blueberry and Pineapple Muffins
Butter Cake
Caramel Oat Slice
Chocolate Cake
Chocolate Fudge Cake
Coconut Lemon Slice
Crunchy Cheese Biscuits
Diabetic Fruit Cake
Fruit Loaf Cake
Greek Shortbread
Lemon Honey Snaps
Moist Christmas Pudding
Muesli Slice
New-Style Christmas Cake
Orange Walnut Bread
Peanut Butter Dream Bars
Plum and Apricot Cake
Pumpkin Muffins
Rum Baba
Sesame Cheese Biscuits
Sponge Cake
Streusel Pecan Gingerbread
Zucchini Hazelnut Cake

Return to Recipe Collections Index

Blueberry and Pineapple Muffins

Makes: 12

Ingredients:

1 cup wholemeal self-rising (raising) flour
1 cup self-rising (raising) flour
1 cup oat bran cereal
2 teaspoons cinnamon
1 egg, lightly beaten
3 ounces (80 g) polyunsaturated margarine, melted
3 tablespoons honey
1 cup skim milk
1/2 cup frozen blueberries
14 ounce (440 g) can pineapple pieces, drained
Glaze:
1 teaspoon honey
1 tablespoon milk

Microwave Method:

1. Combine flour, oat bran and cinnamon in a bowl.
2. Stir in egg, margarine, honey and milk. Mix well.
3. Fold through blueberries and pineapple.
4. Spoon into a lightly greased muffin pan.
5. Combine honey and milk together for glaze. Brush over muffins.
6. Cook for 5-6 minutes on MEDIUM HIGH.
7. Allow to cool slightly before turning out.
8. Repeat with remaining mixture.
9. Serve warm with low-fat yogurt.

Convection Microwave Method:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine flour, oat bran and cinnamon in a bowl.
3. Stir in egg, margarine, honey and milk. Mix well.
4. Fold through blueberries and pineapple.
5. Spoon into a lightly greased muffin tins.
6. Combine honey and milk together for glaze. Brush over muffins.
7. Place 1 tray on turntable and 1 tray on High Rack. Cook for 14-16 minutes on LOW MIX/BAKE.
8. Allow to cool slightly before turning out.
9. Serve warm with low-fat yogurt.

1 muffin = 6 g fat, 1 g saturated fat.

Zucchini Hazelnut Cake

Ingredients:

1 cup oil
1 cup brown sugar
3 eggs
1 1/2 cups self-rising (raising) flour
1 teaspoon bicarbonate of soda
2 teaspoons cinnamon
8 ounces (250 g) zucchini, grated
3 1/2 ounces (100 g) roasted hazelnuts, chopped

Microwave Method:

1. Beat oil, brown sugar and eggs until well combined.
2. Add flour, bicarbonate of soda and cinnamon.
3. Fold in zucchini and hazelnuts.
4. Pour into a 8 inch (20 cm) greased cake dish.
5. Place on a rack, cook 12-14 minutes on MEDIUM HIGH.
6. Allow to stand 5 minutes before turning out.
7. Dust with icing sugar before serving.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Beat oil, brown sugar and eggs until well combined.
3. Add flour, bicarbonate of soda and cinnamon.
4. Fold in zucchini and hazelnuts.
5. Pour into a greased 8 inch (20 cm) round cake tin.
6. Place on Low Rack. Bake for 22-24 minutes on LOW MIX/BAKE.
7. Dust with icing sugar before serving.

Streusel Pecan Gingerbread

Ingredients:

4 ounces (125 g) butter
3/4 cup golden syrup
1 egg, lightly beaten
1 1/4 cups milk
1 1/2 cups self-rising (raising) flour
1 tablespoon ground ginger
1/4 cup brown sugar
1/4 cup pecans, chopped coarsely
1 teaspoon ground cinnamon

Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
3. Pour mixture into a greased 10 x 4 inch (25 x 11 cm) loaf dish.
4. Top with brown sugar, pecans and cinnamon.
5. Place on a roasting rack and cook for 10-12 minutes on MEDIUM HIGH.
6. Allow to cool in dish overnight. Serve sliced with butter.

Convection Microwave Method:

1. Melt butter for 1 minute on HIGH, or until melted. Stir in golden syrup.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Gradually beat golden syrup, egg and milk into flour and ginger. Beat until well combined.
4. Pour mixture into a greased and lined base of a 10 x 5 inch (24 x 14 cm) loaf tin.
5. Top with brown sugar, pecans and cinnamon.
6. Place on Low Rack and cook for 35-36 minutes on LOW MIX/BAKE.
7. Allow to cool in tin overnight. Serve sliced with butter.

Berry Cakes

Makes: 6

Ingredients:

2 ounces (60 g) butter
1/2 teaspoon vanilla essence
1/4 cup caster sugar
1 egg
1/3 cup self-rising (raising) flour
1/4 cup all-purpose (plain) flour
2 tablespoons milk
1/3 cup blueberries
2 tablespoons coconut

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream butter, vanilla essence and sugar until light and fluffy.
3. Add egg, mix well.
4. Fold in flour and milk alternately.
5. Fold in blueberries.
6. Spoon into greased muffin tins.
7. Sprinkle with coconut. Cook for 17-18 minutes on LOW MIX/BAKE.
8. Serve warm with whipped cream.

New-Style Christmas Cake

Ingredients:

3 x 1.5 ounce (75 g) packets (1 1/2 cups) whole Brazil nuts
8 ounces (250 g) pitted dates
2 x 1.5 ounce (75 g) packets (1 1/4 cups) crushed walnuts
2/3 cups chopped candied peel
3.5 ounce (100 g) packet (1/2 cup) red glace cherries
3.5 ounce (100 g) packet (1/2 cup) green glace cherries
1/2 cup seeded raisins
1/4 cup brandy
3/4 cup all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar
3 eggs, lightly beaten
1 teaspoon vanilla essence
2 tablespoons brandy, extra

Microwave Method:

1. Place un-chopped nuts and fruit in a large bowl. Pour over brandy, cover and leave overnight.
2. Stir flour, baking powder, salt and brown sugar into fruit.
3. Stir in eggs and vanilla essence until a stiff mixture is formed.
4. Spoon into a greased 10 x 4 inch (26 x 11 cm) microwave plastic loaf dish.
5. Cook for 14-16 minutes on MEDIUM HIGH. Allow to cool in loaf dish. Pour over extra brandy while warm.

Convection Microwave Method:

1. Place un-chopped nuts and fruit in a large bowl. Pour over brandy, cover and leave overnight.
2. Stir flour, baking powder, salt and brown sugar into fruit.
3. Stir in eggs and vanilla essence until a stiff mixture is formed.
4. Spoon into a greased 9 X 5 inch (24 x 13 cm) loaf tin.
5. Place on Low Rack, cook for 30-34 minutes on LOW MIX/BAKE (300 degrees F/150 degrees C).
6. Allow to cool in tin. Pour over extra brandy while warm.

Rum Baba

Ingredients:

2 x sachets (7 g) dried yeast
2 cups all-purpose (plain) flour
2 tablespoons caster sugar
1/2 teaspoon salt
1 cup currants
4 fl ounces (125 ml) warm milk
4 eggs, lightly beaten
4 ounces (125 g) soft butter
Rum Syrup:
1/2 cup honey
1/4 cup water

Convection Microwave Method:

1. Combine yeast, flour, sugar and salt together in a large bowl. Stir in currants.
2. Stir in milk, eggs and soft butter. Mix well.
3. Cover with plastic wrap. Place on Low Rack, prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C).
4. Pour into a greased 8 inch (20 cm) ring tin. Cover with plastic wrap.
5. Place on Low Rack and prove for 10 minutes on CONVECTION 160 degrees F (70 degrees C), then 10 minutes on CONVECTION 100 degrees F (40 degrees C). Remove from oven and remove plastic wrap.
6. Preheat oven to 400 degrees F (200 degrees C).
7. Place on Low Rack, cook for 12-14 minutes on LOW MIX/BAKE.
8. Mix honey and water together. Heat for 1 minute on HIGH.
9. Pour over cake while still hot.
10. Serve warm or cold with whipped cream.

Fruit Loaf Cake

Ingredients:

1 1/2 cups sultanas
3/4 cup chopped raisins
3/4 cup chopped dried apricots
1/4 cup water
1 cup quick-cooking rolled oats
1 1/4 cups milk
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 1/2 cups wholemeal self-rising (raising) flour
2 egg whites

Microwave Method:

1. Mix first four ingredients together. Cover and cook 3-4 minutes on HIGH.
2. Stir oats and milk together. Allow to stand for 15 minutes.
3. Combine dried fruits, oat mixture, ginger, cinnamon and flour together.
4. Beat egg whites until stiff peaks form. Fold into fruit mixture.
5. Spoon into a greased 9 1/2 x 5 inch (24 x 13 cm) loaf dish.
6. Place on a rack, cook for 8-12 minutes on MEDIUM HIGH.
7. Allow to stand for 10 minutes before turning out. Cool on rack.

Convection Microwave Method:

1. Mix first four ingredients together. Cover and cook 3-4 minutes on HIGH.
2. Stir oats and milk together. Allow to stand for 15 minutes.
3. Preheat oven to 350 degrees F (180 degrees C).
4. Combine dried fruits, oat mixture, ginger, cinnamon and flour together.
5. Beat egg whites until stiff peaks form. Fold into fruit mixture.
6. Spoon into a greased 9 1/2 x 5 inch (24 x 13 cm) loaf dish.
7. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
8. Allow to stand for 10 minutes before turning out. Cool on rack.