Magazine Without Borders - Page 4

lic April 2014 Carrot Cake recipe By Bethany Mack 7C What will inspire you???? Earlier in the year the BBC programme ‘The great British Bake Off’ inspired us all to do more cooking and of course baking. What is your favorite cake? What will you bake this year? Well I’m here to help you along the way! This article is my do’s and don’ts of baking a cake and also, what type of cake is healthiest but also tasty. I hope you give it a go! My choice this time is the famous and the classic carrot cake. It is healthy and tasty choice to choose from. Follow this simple recipe of baking a carrot cake and the whole thing will be as easy as pie! A rather pleasing carrot cake with lime and mascarpone icing! Ingredients: 10oz unsalted butter 10oz light soft brown sugar 5 large free range eggs Zest and juice of 1 orange 60oz self raising flour (sifted) 1 slightly heaped teaspoon baking powder 40z ground almonds 40z shelled walnuts 1 heaped teaspoon of grounded cinnamon A pinch of ground cloves A pinch of ground nutmeg ½ teaspoon ground ginger 10oz carrots, peeled and grated Sea salt How to make the mascarpone icing 115g / 4oz mascarpone 225g/ 8oz full fat cream 85g / 3oz icing sugar Zest and juice of 2 limes Method Preheat the oven to 180 degrees / 350 degrees/ gas 4 Grease and line a 22cm/ 9 inch square cake tin Beat the butter and sugar together until pale & fluffy and beat the egg yokes 1 by 1 add the orange zest & juice Stir in the sifted flour and baking powder then add the ground almonds, walnuts, spices & grated carrot: mix together well In a separate bowl whisk the egg whites with a pinch of sea salt until stiff, then gently fold into the cake mix Scoop the mixture into the cake tin, and cook for about 50 minutes until golden and risen Leave the cake to cool for about 10 minutes Icing method Mix all of the ingredients together and spread generously over the top of the cake. Magazine Without Borders 7 Issue n°2 4