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!

 

 

 

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Butternut squash and ginger muffins

A squash based muffin recipe. These are low sugar and low fat, but I still think a quite acceptable as a ‘sweet cake’. Makes 12 small muffins:

  • 12 small muffin casesButternut_Muffins
  • 40ml light olive oil
  • 40ml milk
  • 2 large eggs
  • 400g (previously roasted) butternut squash (skin and seeds removed)
  • 1 tbsp finely grated root ginger
  • 200g wholemeal plain flour
  • 4 tsp baking powder
  • 1 tsp mixed spice
  • 60g light soft brown sugar
  • 75g raisins

Place the muffin cases in a muffin baking tin.

Heat the oven to 210C (Gas Mark 7).

Liquidise the oil, milk, eggs, squash and ginger.

Sieve together the flour, baking powder and sugar, into a large bowl, and stir in the raisins

Pour the liquid ingredients into the bowl and whisk the contents together.

Spoon the mixture into the muffin cases and bake for about 15 minutes until cooked.