Sunday, 14 March 2010

Sunday Recipe 8/2010

One of my favourite cakes has got to be carrot cake and this is my take on Delias Ultimate Carrot Cake


200g grated carrots
110g chopped walnuts
175g dark brown soft sugar
2 large eggs
200g self-raising flour
150ml sunflower oil
1 tbsp ground mixed spice
1 tsp bicarbonate of soda
grated zest of 1 orange
110g sultanas

Syrup Glaze
Juice of 1 orange
75g dark brown soft sugar

250g mascarpone
200g low fat fromage frais
1 heaped tsp ground cinnamon
1 tbsp golden caster sugar

Preheat Oven to 170C (Gas Mark 3)

You will need 2 x 20cm sponge tins, lightly greased and bases lined with baking parchment

1) Whisk the sugar, eggs and oil together until all the sugar has dissolved
2) Sift in the flour, mixed spice and bicarbonate of soda and stir gently
3) Add 75g of the chopped walnuts and the rest of the remaining ingredients
4) Divide the batter between the tins and bake for approx 30 mins
5) They should feel firm and springy to the touch and show signs of shrinking away from the sides, if not give a few more minutes
6) Meanwhile make the icing by whisking all ingredients together and then chill until you are ready to ice the cakes
7) Make the syrup glaze by whisking the sugar and fruit juice together
8) When the cakes come out of the oven, stab them all over with a skewer and quickly spoon syrup evenly over the cakes
9) Now leave to cool in their tins, once completely cold remove from their tins
10) Spread one third of the icing on a cake and then layer the other cake on top, then spread the rest of the icing over the top of the cakes
11) Finely chop the rest of the walnuts and sprinkle on top

Hope you enjoy, please leave a comment if you try this cake


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