...there's something wonderfully reassuring about baking on a Sunday isn't there... Sunday's can be a stressful day if i'm honest... even now i'm in my very late 30's I still get that Sunday night, going-back-to-school-but-I-haven't-done-my-homework dread and a good old-fashion cake baking in the oven makes it all melt away just a little...
...having recently been sent a selection of baking products as part of the Great British Bakeware range by George Wilkinson I thought it rude not to use one or two of the items to bake a cake... and even though i've been given strict instructions from The Viking not to bake anything until we both lose weight, I felt that if we look at this purely from a work/experiment/review point of view then the calories are simply a bi-product of a thriving business... I take it you're all with me 100% on this one...
... I used a 20cm square baking tin that has, like all the items in the range, an innovative coating called GlideX, which makes the products really easy to use... I did spray the tin with some fancy easy bake non-stick spray first, just to be fail-safe but I am assured I could have done just as well without it... also i'm not one for experimenting in these financially pressing times...
carrot and coconut cake
this is a classic carrot cake recipe into which i've thrown what I had laying about such as the desiccated coconut and the rolled oats which add a lovely texture and wedge the cake just a foot or more into heaven than your regular common or garden carrot cake...
for the cake
200g self raising flour (or plain flour plus 1 tsp baking powder and 1 tsp bicarbonate of soda)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
150g dark muscovado sugar
200ml vegetable oil
3 medium eggs
225g finely grated carrot
50g desiccated coconut
50g rolled oats
for the icing
175g cream cheese
125g icing sugar
the finely grated rind of one orange
the juice of one orange
- pre-heat the oven to 150C and lightly spray your cake tin
- sift the flour, spices and if using baking powder and bicarb together into a large bowl
- stir in the sugar and mix together well
- lightly whisk the eggs and the oil and then pour this into the flour/sugar mix and stir well together
- add the carrots, coconut and oats and stir in well
- pour into the cake tin and bake for 1 hour or until light and spongy and a skewer inserted into the cake comes out clean
- remove from the oven and allow to cool in the tin for 5 mins before turning out onto a wire rack to cool completely
- to make the icing, combine all the ingredients into a smooth paste, pour into a piping bag and pipe elegantly on top
and so trying not to sound too much like a 1950's housewife, the baking tin was excellent, it baked the cake to perfection and the cake slid effortlessly and cleanly out... I spent barely a few seconds cleaning the tin... I will and of course, the cake tasted amazing!
once again i'm being as tenuous as physically possible as i'm linking this cake to the brilliant alphabakes challenge, hosted so spectacularly each month by Ros from The More than Occasional Baker and Caroline from Caroline Makes, which this month celebrates the letter 'N'. I think you'll find that coconut is a nut and I thank you for not correcting me in any way... ;0)
and one final little thing... since changing my URL to belleaukitchen.com i've had a few SEO issues which I need to iron out. If at some stage over the next few days you're feeling bored it would be great if you could change any links you have for me on your blogs to my new URL which is now http://www.belleaukitchen.com/ ... many thanks x
eat and of course, enjoy!