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).
Prep time: 20 min / Cooking time: 40 min
Makes 1 loaf cake (or 6 minis)
For the sponge
250g grated carrots
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
200g caster sugar
- Preheat the oven to 180ºC/350ºF. Grease and flour 1 loaf tin or use a flexible pan.
- Combine the grated carrots and raisins in a large bowl using a wooden spoon and put to one side.
- Beat the eggs and sugar together for several minutes and then carefully add the oil, vanilla extract and orange zest and beat well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Keep in the fridge until you serve it.
More about London and tea cakes in next post. Have a nice weekend!