Monthly Archives: June 2016

Carrot Cake

I have to admit that carrot cake is not my favourite cake.  That is not to say that I would ever refuse a slice if it was offered to me but it just would not be top of my list of favourite cakes.  It is, however, my husband’s favourite cake.  So with Father’s Day fast approaching I suggested to my daughter that we make a carrot cake as a surprise for her Dad.  She was not impressed with the idea as her favourite would be a chocolate cake.  After much persuasion she finally agreed and we decided we would make it on the Saturday.  Saturday morning arrived and we were sitting round the table having breakfast when my daughter asked her Dad, “Dad, why do you have to like carrot cake?”  That was it – the secret was out and my daughter still doesn’t understand how her Dad guessed he was getting a carrot cake for Father’s Day because she “never actually told him he was getting carrot cake.”

Carrot Cake

It was a very easy cake to make and went down a treat with our afternoon tea.  It definitely gets better after a day or two so keep that in mind if you are going to make it.

Carrot Cake

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Serving Size: 8 generous servings

Carrot Cake

A simple and delicious carrot cake for a perfect tea time treat.

Ingredients

  • 400g carrots, trimmed and grated (Approx 2 large carrots)
  • 100g roughly chopped pistachio kernels
  • zest of 1 lime
  • 300g plain flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • 4 large eggs
  • 275g light brown sugar
  • 250ml sunflower oil
  • Cream Cheese Frosting
  • 50 g butter, at room temperature
  • 250 g cream cheese, chilled
  • 275 g icing sugar, sifted
  • Juice from ½ a lime

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas 4.
  2. Grease and line 2 x 20cm x 4cm sandwich tins.
  3. In a large bowl, mix the carrots, pistachios and lime zest and leave to the side.
  4. Into another bowl, sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and whisk well.
  5. Fold the carrot mixture into the flour and egg mixture and mix well until just combined.
  6. Divide the mixture evenly into the two sandwich tins and bake in the middle of the oven for 30 - 35 mins.
  7. Test with a skewer and once done, leave to rest for 10 minutes before removing from the tins.
  8. Remove the cakes from the tins and leave until completely cool on a wire rack.
  9. For the Cream Cheese Frosting
  10. Whisk the butter until light and fluffy.
  11. Add the cream cheese and whisk until well combined.
  12. Add the icing sugar and lime juice and whisk until well combined and nice and thick.
  13. To Finish
  14. Add cream cheese frosting to the top of one cake and sandwich the remaining cake on top.
  15. Add more cream cheese to the top layer and a thin layer all around the sides.
  16. Decorate (I made some pistachio praline which I then blitzed and sprinkled on the top).
http://mygoldenpear.com/2016/06/22/carrot-cake/

Carrot Cake

 

Enjoy!

I’m joining in with Honest Mum’s Tasty Tuesdays linky

9VwhltV

and with A Mummy Too’s Recipe of the Week linky

recipe-of-the-week

 

Recipe adapted from Sarah Randell

Lemon Drop Martini

I definitely go through phases with my cocktails.  At the moment my absolute favourite has to be the Lemon Drop Martini.

Slightly sour, slightly sweet and very, very drinkable.

I normally use Absolut Citron Vodka but if I don’t have any then normal Vodka works just as well – just add the lemon zest to the cocktail shaker with the other ingredients to extract some of those lovely lemon oils for added flavour.

Lemon Drop Martini

Lemon Drop Martini

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Lemon Drop Martini

Ingredients

  • 60ml Citron Vodka
  • 30ml Cointreau
  • Freshly squeezed juice from ½ lemon
  • 15ml sugar syrup (see note below

Instructions

  1. Add all ingredients to a cocktail shaker.
  2. Add fresh ice and shake vigorously.
  3. Strain into a chilled glass and decorate with a twist of lemon zest.

Notes

To make your own sugar syrup - add 1 cup sugar and 1 cup water to a pan. Bring to the boil, stirring all the time to dissolve the sugar. As soon as the sugar has dissolved, remove from the heat and leave to cool. Store in the refrigerator.

http://mygoldenpear.com/2016/06/11/lemon-drop-martini/

Lemon Drop Martini

I’m looking at my watch as I write this to see if it is cocktail hour yet – not quite but I can tell you that in about half an hour or so I’ll be sipping on a delicious Lemon Drop Martini.

Cheers

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