What has happened to the weather? This time last week we were basking in glorious sunshine and skipping through buttercups. Now it is cold again and I feel like putting the heating back on...In June! Grumble, grumble. Rant over.
Last weekend was beautiful in Devon. Perfect blue skies and a light breeze with bright sunshine. My lovely firend came down to Devon to visit her future in-laws with her new fiancee (hooray) and very sweetly popped over to see us for tea and cake on Sunday afternoon. I made my carrot cake which almost has the texture of a steamed pudding but tastes utterly perfect. It uses orange juice and zest, ground almonds and pecans as well as large quantities of grated carrots. If there is time, I like to make this the day before it is to be eaten so that all the juices and flavours can sink in and deepen. We had pots of tea and a slice (or two) each, then went to enjoy the yellow thing in the sky.
This is the best carrot cake you will ever eat. Yes, really. If I could give you a money back guarantee, I would. But I can't, so you'll just have to take my word for it and get baking.
For the cake you will need:
9 inch spring form cake tin, lined and greased
125g ground almonds
125g plain floor
375g caster sugar - preferable flavoured with vanilla pods
250g butter
150g chopped pecans
450g grated carrots
4 eggs
1 tsp vanilla extract or essence
2 tsp bicarb of sods
1 teaspoon cinnamon
zest of 2 oranges
juice of 1 orange
15 pecan halves to decorate
Pre-heat your oven to 180 degrees C for fan assissted and 200 for non-fan. Prepare all your ingredients before starting as it takes some time to grate the carrots and chop the nuts. In a large mixing bowl beat the butter, sugar and zest until fluffy. Slowly add the eggs, one at a time and beat well after each one.
Fold in the grated carrots and chopped nuts, then the vanilla and orange juice. Sift in the flour, bicarb and cinnamon and fold in with the ground almonds.
Tip into the prepared tin and bake for 50 minutes. Check with a wooden skewer or knife and pop bak in if it is still very wet. This cake will be extremely moist so don't fret if the skewer comes out a bit moist even after another 10 minutes cooking time. Leave to cool on a wire rack and turn out after 30 minutes to cool completely.
To make the frosting, cream the cheese and butter together then add the sugar and vanilla. Spread about 2 thirds onto the top of the cake and the rest aroung the edges. Make sure it is evenly spread. Now decorate the top with the peacn halves. Place 3 in the middle and the rest around the edge.
Enjoy with a cup of tea! x
Last weekend was beautiful in Devon. Perfect blue skies and a light breeze with bright sunshine. My lovely firend came down to Devon to visit her future in-laws with her new fiancee (hooray) and very sweetly popped over to see us for tea and cake on Sunday afternoon. I made my carrot cake which almost has the texture of a steamed pudding but tastes utterly perfect. It uses orange juice and zest, ground almonds and pecans as well as large quantities of grated carrots. If there is time, I like to make this the day before it is to be eaten so that all the juices and flavours can sink in and deepen. We had pots of tea and a slice (or two) each, then went to enjoy the yellow thing in the sky.
This is the best carrot cake you will ever eat. Yes, really. If I could give you a money back guarantee, I would. But I can't, so you'll just have to take my word for it and get baking.
For the cake you will need:
9 inch spring form cake tin, lined and greased
125g ground almonds
125g plain floor
375g caster sugar - preferable flavoured with vanilla pods
250g butter
150g chopped pecans
450g grated carrots
4 eggs
1 tsp vanilla extract or essence
2 tsp bicarb of sods
1 teaspoon cinnamon
zest of 2 oranges
juice of 1 orange
15 pecan halves to decorate
For the frosting you will need:
225g mascapone cheese
65g unsalted butter
1 tsp vanilla essence
400g icing sugar
Pre-heat your oven to 180 degrees C for fan assissted and 200 for non-fan. Prepare all your ingredients before starting as it takes some time to grate the carrots and chop the nuts. In a large mixing bowl beat the butter, sugar and zest until fluffy. Slowly add the eggs, one at a time and beat well after each one.
Fold in the grated carrots and chopped nuts, then the vanilla and orange juice. Sift in the flour, bicarb and cinnamon and fold in with the ground almonds.
Tip into the prepared tin and bake for 50 minutes. Check with a wooden skewer or knife and pop bak in if it is still very wet. This cake will be extremely moist so don't fret if the skewer comes out a bit moist even after another 10 minutes cooking time. Leave to cool on a wire rack and turn out after 30 minutes to cool completely.
To make the frosting, cream the cheese and butter together then add the sugar and vanilla. Spread about 2 thirds onto the top of the cake and the rest aroung the edges. Make sure it is evenly spread. Now decorate the top with the peacn halves. Place 3 in the middle and the rest around the edge.
Enjoy with a cup of tea! x
