Scrumptious Carrot Cake anyone?
I hope you made the Victoria sponge cake in both styles, not once but at least 3 times! Now you can whisk up a storm of a cake with real ease. Having gained the confidence that you really can cook, I will give you one of my own ‘tried and tested’ recipes.
I make many different sorts/styles of cakes for weddings and celebrations. Obviously they not only need to look good they need to taste good too. I’ve perfected my recipes over the years so that they come out of the ovens perfect every time. My cakes also need to be iced and decorated and often towered or stacked on top of each other.
I do have a preference for which cake is the best suited, although ultimately it is not my decision, but that of the bride. I have to be prepared to ice, decorate, and then stack that very light Victoria sponge, if that is what my couple are asking for in a short space of time!! The recipe below is one of my favourites for stacked wedding cakes as it is not only full of flavour it is also a quite dense cake, it is also the closest cake I make to the traditional style of fruit cake, which sadly is no longer the choice for most young couples.
I will remind you to look at the ‘rules’ for cooking again, I shall repeat this every time until they are part of your cooking process! I shall never let you forget the No. 1 and Golden rule: ‘COOK WITH LOVE’, and don’t forget the passion!!
In this instance I will give the recipe for cup-cakes (muffin size), as this is more suited for home baking. You can of course adjust the spices to your liking.
The Queen of Cakes Carrot Cake.
To make 12 large muffins.
175g brown sugar
100g. wholemeal flour
100g self-raising flour
1tsp bicarbonate of soda
2tsps of mixed spice
½ teaspoon of nutmeg
1 teaspoon of ground ginger
½ teaspoon of cinnamon
150ml of sunflower oil
2 large eggs
200g of grated carrot
1 peeled and grated apple
50g of walnuts chopped
Zest and juice of 1 medium orange.
Line a 12 hole baking tray with paper muffin cases. Or grease each hole with a small amount of sunflower oil.
Put the oven on 180c or 160c (fan oven) or gas 4
In a small saucepan add the sultanas and orange juice (should be about 50ml) cook on very low so that the sultanas absorb some of the liquid and become quite plump, leave this simmering for a minute or two then remove to cool slightly, there should still be a small amount of liquid in the pan.
In a large mixing bowl add the eggs (at room temperature!) to the sunflower oil, mix thoroughly preferably with an electric mix. Sieve the self-raising flour together with the spices and bicarbonate of soda. Add this to the oil mixture along with the wholemeal flour – add this using a large spoon letting it fall into the mixture from above so as to add some air, (you don’t want to sieve this because of the coarseness of it). Add the orange zest, the walnuts, the grated apple and carrot then using a wooden spoon stir until all combined; now add the warm sultanas and orange juice to the mixture, mixing as you add. Spoon the mixture into the muffin cases until just over ¾ full.
Immediately place the tray into the centre of the oven. Cook for approximately 20 minutes, push a skewer into one of the cakes, if it comes out clear then cakes are ready, otherwise leave a few more minutes and try again. Remove from the oven and place on a wire tray to cool.
These cakes are delicious while still warm – sometimes I can’t resist trying them – perk of the job! Allow them to cool and store in a tin in a cool dry place, (well hide them, otherwise they’ll be gone before you know it!) They can be covered with cream cheese frosting, or butter cream topping. Enjoy!
‘Till next week, happy baking.
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