Operation Manual

3 Make caramel by boiling sugar and water. Decorate the cake with pineapple slices, maraschino
cherries and caramel threads.
Carrot, apple & pineapple cake
200g carrot
200g pineapple
200g apple
1 cup coconut (grated)
3 cups our
1 tbsp baking soda
1 tbsp cinnamon
1 cup sugar
1 cup honey
4 eggs
1 cup oil
1 packet vanilla sugar
1 cup chopped nuts
1 Juice the carrot, pineapple and apple pieces. Use the pulp collected in the pulp container.
2 Mix carrot, pineapple and apple pulp. Add honey, sugar, oil and vanilla sugar and blend well. Sift
in the dry ingredients until just blended in.
3 Stir in coconut and nuts. Pour into a greased cake tin tin. Bake at 160°C for approximately
45-55 minutes.
Note: This mixture also makes great mufns. Fill mufn tins 3/4 full and bake for 40 minutes.
Fruit and vegetables facts
Fruit/vegetable Vitamins/minerals Kilojoule/calorie
count
Juicing speed
Apples Vitamin C 200g=150kJ (72
cals)
high
Apricots High in dietary bre, contains
potassium
30g=85kJ (20
cals)
low
Beetroot Good source of folate, dietary bre,
vitamin C and potassium
160g=190kJ (45
cals)
high
Blueberries Vitamin C 125g=295kJ (70
cals)
low
Brussels sprouts Vitamin C, B, B6, E, folate and dietary
bre
100g=110kJ (26
cals)
low
Cabbage Vitamin C, folate, potassium, B6 and
dietary bre
100g=110kJ (26
cals)
high
Carrots Vitamin A, C, B6 and dietary bre 120g=125kJ (30
cals)
high
Celery Vitamin C and potassium 80g=55kJ (7 cals) high
Cucumber Vitamin C 280g=120kJ (29
cals)
low
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ENGLISH 11