The weather has not been very nice of late; mainly windy and rain. The evenings are now drawing in, and what I like to do when I get home from work is snuggle up with a nice hot cup of tea and a delicious slice of cake.
One of my favourite slices is carrot cake, so I thought I would share with you the easy-to-follow recipe I use.
275g Self Raising Flour
300g Caster Sugar
2tsp Baking Powder
3tsp Ground Cinnamon
2tsp Ground Ginger
275g Carrots – grated
4 Eggs – beaten
1tsp Vanilla Extract
175g Cream Cheese
100g Icing Sugar
1tsp Vanilla Extract
150ml Sunflower Oil
1. Preheat the oven to 180 C, 160 C Fan or Gas Mark 4. Line 2 x 20 cm round cake tins with baking parchment.
2. Add in a bowl the flour, sugar, baking powder, ground cinnamon, ground ginger. Then add the oil, grated carrots, vanilla and eggs. Mix well.
3. Pour into the prepared tins and bake for 40 to 45 minutes. The cake should be golden brown and firm to the touch.
4. To make the icing beat together all the ingredients until smooth. Divide between the 2 cakes and spread evenly.
I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?
Smoked Haddock Fish Cakes (serves 4)
450g/1lb cooked smoked haddock
340g/12oz mashed potatoes
Salt and freshly ground black pepper
30g/ 1oz butter, melted
1 tablespoon chopped parsley
2, eggs, beaten
Dried white breadcrumbs
6 tablespoons oil for frying
290ml/half pint parsley sauce
1 to 2 lemon wedges to serve
Mix the haddock and potatoes together. Season well with salt and pepper.
Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
Serve with parsley sauce and lemon wedges.
Lemon & Poppy Seed Cupcakes (makes 6)
115g self-raising flour
90g golden caster sugar
Zest of 1 lemon
Half tbsp poppy seeds, toasted
50g natural yogurt
90g butter, melted and cooled a little
Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
Happy cooking 🙂
If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: http://www.seafoodtraining.org/ or following their Twitter page: @SeafoodSchool