CARROT CAKE  RECIPE

Before becoming an American classic, carrot cakes probably came from Central Europe. The first immigrants imported the recipe in America. The recipe evolved and it was in the 1960's that it started to be topped with Philadelphia cream cheese frosting.

Preparation : 40 mn

Cook : 20 to 30 min  (muffin tin Ø 6cm ) or 45 min (cake tin)

INGREDIENTS :

For the cake :

4 eggs

225g sugar

300 ml sunflower oil

4 finely grated carrots ( medium )

finely grated zest of 1 orange (optional)

300 g flour

1 rounded tsp baking powder

1 tsp cinnamon

1 tsp mixed spices or ginger 

½ tsp baking soda

½ tsp salt

150 g chopped walnuts 

For the frosting :

125 g butter

250 g cream cheese (Philadelphia for example)

½ tsp vanilla extract

50-75g icing sugar (depending on sweetness preference )

METHOD :

1) Preheat the oven to 180°

2 ) Beat the eggs and sugar until they are light anf fluffy.

 

3) Pour in the oil little by little and beat for a few more minutes.

4) Fold in the gratted carrots (mix gently), the zest of an orange and then the flour with cinnamon, mixed spices, baking powder, baking soda and salt.

5) Finally, fold in the walnuts.

6) Pour the mixture into the tin and bake for about 20mn or until a knife inserted in the centre comes out clean.
 

 

7) To make the icing, beat butter with cream cheese and add vanilla extract and icing sugar in a bowl until the mixture is smooth.

ENJOY WITH A CUP OF TEA  ;-)

SCONES  RECIPE

Scones came from Scotland. They were popularised during Queen Victoria's reign They are traditionally served with jam and cream for the Afternoon Tea .

PREPARATION : 20mn

COOK : 12-15mn

INGREDIENTS (+/-8 scones)

• 225g self-raising flour
• A pinch of baking powder
• 50g butter cut into cubes
• 40g sugar
• 120ml milk
• A pinch of salt
• beaten egg yolk to glaze
• Jam and clotted cream or butter to serve
• A sheet of greaseproof paper

METHOD

1. Pre-heat the oven to 220°C (7).
2. Put the flour into a large bowl with the salt and baking powder, then mix.
3. Add the butter, and rub in with your fingertips until the mix looks like fine crumbs.
4. Stir in the sugar.
5. Make a well, and add the milk little by little and mix with a knife.
6. Flour your hands a little and knead a little.
7. Flour the work-top.
8. Roll the dough out to 2/3cm in thickness.
9. Put the sheet of greaseproof paper on the baking tray
   
   
10. Flour a 5cm scone cutter and cut the dough with it.
11. Put the scones on the baking tray.
12. Brush the top of the scones with the beaten egg yolk.
13. Bake at 220°C for about 15mn until risen and golden on the top.

Our scones are cooling on the rack

Eat the scones warm with jam and clotted cream (or butter).

ENJOY THEM WITH A CUP OF TEA :-)