I have baked a lot of cakes in my time but this one has become my all time favourite. Its a recipe from Leila Lindholm.
- 3 eggs
- 270g caster sugar
- 180g plain flour
- 1 tsp vanilla sugar ( I use vanilla paste)
- 3 tsp baking powder
- 1 pinch salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 150ml sunflower oil
- 450g grated carrots
- 100g walnuts chopped
- whole walnuts for decoration
Cream Cheese Lime Frosting
- 65g soft butter
- 300g icing sugar
- 1 tsp vanilla sugar
- zest of 1 lime
- 100g cream cheese
1. Preheat the oven to 175 Dec C.
2. Beat the eggs and the sugar until pale and fluffy.
3. Mix together the dry ingredients and fold into the egg mixture.
4. Stir in the oil, carrots and coarsely chopped walnuts.
5. Put paper cases in a muffin tin and pour in the mixture until the cases are tow-thirds full.
6. Bake in the centre of the oven for 12-15 mins. Leave to cool.
7. Make the frosting by mixing together the ingredients until creamy.
8. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.
I baked this on valentine’s day for my husband, it is a recipe from Annie Bells book. The first time I baked this I used 1/2 tsp but I didn’t feel I got the right dusky red color. Since then I have found that I use a tad more than 1/2 tsp of red color paste to get the rich dusky red. My suggestion would be to start with 1/2 teaspoon and see how you go.
For the cake
- 120g unsalted butter diced
- 300g golden caster sugar
- 2 large eggs
- 300g plain flour
- 230g buttermilk
- 1 tsp find sea salt
- 1 tsp vanilla extract
- 20g cocoa powder, sifted
- Approx 1/2 tsp red food colour paste
- 1 tbsp white wine vinegar
- 1 tsp bicarbonate soda
For the frosting
- 180g unsalted butter softened
- 150g icing sugar,sifted
- 450g full fat cream cheese
- 1 tsp vanilla extract
Preheat the oven to 170 deg C fan forced. Butter two or three (if you have them) 20cm non stick cake tins. Line the bases with baking paper.
To make the cake, cream the butter and sugar together for 3-4 minutes until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each addition. Add the flour in three batches alternating it with buttermilk so you start and end with flour. Next mix in the salt, vanilla and cocoa. Start to add the food coloring, a knife tip at a time, until the mixture is a dramatic dusky red. Mix the vinegar and bicarbonate soda together in a small bowl, they will fizz, and add to the batter.
If using three cake tins, divide the mixture between them, weighing them to ensure you get evenly thick sponges. (If using two tins, add a third of a mixture to each one, bake these and then bake the third one). Bake for 20-25 minutes or until shrinking from the sides and firm when pressed in the centre. Leave to cool in tin for 10 minutes, then turn the cakes out onto a wire rack, remove the paper and leave to cool top upwards.
- 21/2 cups self-raising flour
- 1/2 tsp bicarbonate soda
- 1/4 cup cocoa powder
- 1/2 cup firmly packed brown sugar
- 125g butter, melted
- 2 eggs lightly beaten
- 1 cup buttermilk
- 1 cup Nutella
Grease 12 hole( 1/3 cup capacity) muffin pan
Sift dry ingredients into large bowl, stir in butter, eggs and buttermilk
Spoon one-third of mixture into prepared pan, top with one level tbsp of Nutella. Top with remaining mixture. Bake in moderately hot oven for 20 minutes.
Another easy recipe although the end product looks like a lot of effort went into baking this cake. I served it with dollop of condensed milk ice cream. I didn’t have muscovado sugar so I used brown sugar instead. The original recipe used apricot, and I think it would be great using pear or apples as well.
For the peaches
- 30g light muscovado sugar
- 30g lightly salted butter, softened
- 5-6 peaches halved and stoned
For the cake
- 150g light salted butter
- 150g castor sugar
- 2 medium eggs
- finely grated zest of 1 lemon
- 125 ml milk
- 200g plain flour sifted
- 11/2 tsp baking powder
Pre-heat oven to 180 deg C fan forced. To prepare the apricot base layer, cream together light muscovado sugar and butter in a bowl until light and fluffy.
Using your fingers, smear the mixture over the bottom of a 20cm non stick cake tin with a removable base. Place the apricots cut side down on top of the butter and sugar mixture.
To make the cake, place the butter and sugar in a bowl and cream together until light and fluffy. Add the eggs, one at a time, and then the lemon zest. Incorporate the milk, flour and baking powder. Spoon the mixture on top of the apricots, smoothing the surface. Bake for 45-50 minutes until the top is golden and skewer inserted into the centre comes out clean.
Run a knife along the collar and leave the cake to cool for about 15 minutes. Place a plate on top of the cake tin and invert it, pressing the base down until the cake touches the place. Now carefully run a knife between the base of the tin and cake till the tin lifts off. Accompany with cream or ice cream.
This is the first time I have baked this particular fruit cake. The recipe is straightforward and there is no soaking of fruits for a week. With the help of my friend’s daughter who very kindly spent half a day teaching us all about fondant, I was able to decorate the cake .
- 1.5 kg mixed fruit, chopped
- 1/2 cup run
- 1 Granny Smith apple, coarsely grated
- 1 tbsp honey or golden syrup
- 1 cup brown sugar firmly packed
- 4 eggs
- 250 g butter , melted
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp mixed spice
Place mixed fruit in large bowl, then add run, apple, honey, sugar and eggs and mix well. Stir in cooled butter, sifted flours and mixed spice. Spread the mixture evenly into a deep 19cm square or 23 cm round prepared cake tin. Bake in a slow oven 150 deg C for 2-3 hours. Note: This is a really old recipe and oven temperatures vary, so please start checking if your cake is cooked by the 2 hour mark.
Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked. You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.
- 155g butter, softened
- 2 tsp finely grated orange rind
- 2/3 cup caster sugar
- 3 eggs
- 1 1/4 cups self-raising flour
- 1/4 cup milk
- 1 tbsp desiccated coconut
Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.
Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.
Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.
- 1 cup icing sugar
- 1 tsp butter, softened
- 2 tbsp orange juice
Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.
The is a recipe from a Women’s Weekly book. The original recipe used Hazelnut meal, I didn’t have it so I replaced it with Almond Meal and it was divine. Serve it warmed up with ice cream or cream or as is.
- 1/3 cup cocoa powder
- 1/3 cup hot water
- 150g dark eating chocolate, melted
- 150g butter, melted
- 11/3 cups firmly packed brown sugar
- 4 eggs separated
- 1 tbsp cocoa powder, extra
Preheat oven to moderate . Grease deep 19cm square cake pan; line base and sides with baking paper.
Blend cocoa with hot water in a large bowl until smooth. Stir in chocolate, butter, sugar, almond meal and egg yolks.
Beat egg whites in small bowl with electric mixer until soft peaks form, fold into chocolate mixture in two batches.
Pour mixture into pan, bake about 1 hour or until firm. Stand cake 15 minutes, turn topside up onto wire rack to cool.
Dust with sifted icing sugar or cocoa.