Carrot Cake

This is based on a Jamie Oliver recipe. I reduced the size by 60% and it still provides enough for a reasonable (but not greedy) eight portions. I also cut down the butter and sugar by 20%, used wholemeal instead of white flour, and added some raisins:CarrotCakeTile

  • 80g butter (softened)
  • 80g soft brown sugar
  • 70g plain wholemeal flour
  • 2 heaped tsp baking powder
  • 2 large eggs (separated)
  • Zest and juice of 1/2 an orange
  • 40g ground almonds
  • 1 tsp mixed spice
  • 100g coarsely grated  carrots
  • A small handful of raisins
  • Mascarpone icing (half this quantity with lime juice and zest)

Preheat the oven to (180C or gas mark 4).

Line a small loaf tin (mine was 20×10 cms) with silicone paper. Beat the butter and sugar together with an electric whisk until pale and fluffy.

Sift together the flour, the baking powder and the mixed spice.

Beat the egg whites until stiff, using the electric whisk.

Beat in the egg yolks one at a time, with a little flour and add the orange zest and juice. Then mix in the remaining flour, ground almonds, walnuts, grated carrot and the raisins, making sure all the ingredients are well combined. Then gently fold the egg whites into the cake mix.

Spoon the mixture into the prepared tin and bake in the oven for about 40 minutes, longer if necessary.

When cooked, remove from the oven and allow to stand for about 10 minutes, and turn out (so the cake is upside-down) onto a cooling rack. When thoroughly cool, ice the ‘top’ of the cake. ENJOY!

 

 

 

Lemon polenta cake

Lemon_Polenta_Cake

This is based on a Nigella Lawson recipe. As Nigella says, this is an Anglo-Italian crossover recipe. It’s basically an iced lemon drizzle cake made with polenta and ground almonds instead of wheat flour. I made it for my Art Class yesterday, and it seemed to be pretty popular. It’s also gluten-free provided you use gluten-free baking powder. This made 12 quite generous portions:

The cake:

  • olive oil for greasing the cake tin lining
  • 200g softened butter
  • 200g caster sugar
  • 200g ground almonds
  • 100g fine polenta (or cornmeal)
  • 1½ tsp baking powder (gluten-free if required)
  • 3 large eggs
  • finely grated zest from 2 unwaxed lemons (reserve the juice (see below))

The syrup:

  • juice of 2 lemons (see above)
  • 125g icing sugar

The icing:

  • 250g mascarpone
  • 70g reduced fat cream cheese (eg Philadelphia or similar)
  • 90g icing sugar
  • zest from another unwaxed lemon
  • lemon juice to taste
  • a few lemon segments (for decoration)

Line the bottom and sides of a cake tin with baking parchment (I used a rectangular tin about 18cm x 27cm), which I also brushed with olive oil.

Preheat the oven to 180C (Gas Mark 4).

Beat the butter, and when creamed, add the caster sugar (I used a hand held electric whisk).

Sift together the ground almonds, polenta and baking powder. Beat some of this into the butter/sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating with every addition.

Beat in the lemon zest and spoon the mixture (which should be quite stiff) into the prepared tin. Bake in the oven for about 40 minutes, or until browned and cooked through (test with a fine skewer, if it comes out clean, then the cake is cooked). Remove from the oven to a wire cooling rack, leaving the cake in its tin.

Meanwhile, make the syrup by boiling together the lemon juice and icing sugar in a small saucepan, stirring until all the sugar has dissolved.

Prick the top of the cake all over with a large needle, pour the warm syrup over the cake, and leave to cool before removing from the tin.

Make the icing by whisking together the mascarpone, the cream cheese and the icing sugar. Add a little lemon juice (to taste).

Turn out the cake. Spread the icing on top, and use a fork to make a close, lined pattern. Grate a little lemon zest over the icing, and cut the cake into squares.Decorate each square with a small piece of a lemon segment (use two or three segments in total).

I put each square in a muffin case, which I had ‘reshaped’ by folding around a suitably sized square plastic box (you could use a child’s wooden brick (clean it first!)).

 

 

Cranachan

Cranachan

We ate this on Burns Night (25 January) along with blinis, sour cream and smoked salmon; and haggis, neeps and tatties. Makes 2 very large portions:

  • 2 tbsp honey
  • 2 tbsp whisky
  • 250g raspberries (fresh or defrosted frozen raspberries)
  • 3 tbsp porridge oats
  • 1 tbsp ground almonds
  • 1 tbsp light brown sugar (sieved)
  • 100ml double cream (whipped)
  • 300ml Greek yogurt

Dissolve the honey in the whisky and mix with the raspberries.

Mix together the oats, the ground almonds and the sugar in a saucepan and stir over a medium heat, so that the oats and the almonds are ‘toasted’ and the sugar begins to caramelise. Allow to cool.

Fold the yogurt into the whipped cream.

Assemble the cranachan in two glasses: a layer of raspberries, followed by a layer of cream/yogurt, followed by a sprinkling of the oat/almond/sugar mixture. Repeat as necessary, ending with a sprinkling of the oat/almond/sugar mixture. Refrigerate if not consuming immediately.