City trip Recipes Travels

    Back to London & a carrot cake

    May 28, 2017
    Notting hill

    Early March I went back to London for a few days to visit my cousin and friends. I also took the time to stroll around town to take photos, which I had never really done when I was leaving there (how bad is that…). I discovered new coffee shops to taste lattes and carrot cakes.

    Here are some photos showcasing an eclectic London. In random order, there is: Notting Hill, Columbia Road Flowers market, Bermondsey, Marylebone and Maida Vale.

    In Bermondsey, I discovered the deli/café B Street Deli, a little gem worth a stop in between your visits at the White Cube and Fashion and Textile Museum (which I missed as it was closed on the day I was in the area).

    London streets

    london daffodils

    london mews kitchenMarket tea cakes

    carrot cake

    Carrot cake

    (by Primrose Bakery – one of my favourite tea places for afternoon tea in London – I talk about it here in a previous post)

    Prep time: 20 min / Cooking time: 40 min

    Makes 1 loaf cake (or 6 minis)

    Ingredients

    For the sponge
    250g grated carrots
    130g raisins
    2 large eggs, organic
    130g golden caster sugar
    120ml corn oil
    ½ tsp good-quality vanilla extract
    2 tbsp orange zest
    120g plain flour
    1 tsp bicarbonate of saoda
    Pinch of salt
    1 tsp cinnamon, plus more for dusting
    Butter, for greasing tins

    For the topping
    175g cream cheese
    450g icing sugar
    125g unsalted butter, at room temperature
    Zest from one orange

    For the orange peel
    2 oranges
    200ml water
    200g caster sugar

    Method

    1. Preheat the oven to 180ºC/350ºF. Grease and flour 1 loaf tin or use a flexible pan.
    2. Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side.
    3. Beat the eggs and sugar together for several minutes and then carefully add the oil, vanilla extract and orange zest and beat well.
    4. Sift the flour, bicarbonate of soda, salt, and cinnamon into a separate bowl and then slowly add these ingredients to the egg and sugar mixture, beating well after each addition.
    5. Then pour this mixture into the bowl containing the carrots and raisins and mix by hand using a wooden spoon or spatula until they are well incorporated.
    6. Spoon the mixture into the loaf tin. Place the trays in the oven and bake for approx. 30-40 mins. When cooked the cake will be quite dark brown in colour and feel ‘spongy’ to the touch. Allow to cool in the tin for 10 mins or so before placing on a wire rack to cool.
    7. For the orange cream cheese icing: Place all ingredients in a mixing bowl and beat well until thoroughly combined and the icing is smooth and pale.
    8. For the orange peel, carefully pare the zest from the orange. Put the water and sugar in a saucepan and heat until the sugar has dissolved. Add the orange zest and remove from the heat. Let the zest sit in the sugar syrup until it has completely cooled.
    9. Once you have iced the cake with the orange cream cheese icing, you can finish it off with a sprinkling of cinnamon (optional) and candied orange peel.
    10. Keep in the fridge until you serve it.

    More about London and tea cakes in next post. Have a nice weekend!

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