Skip to main content

Carrot Cake With Lemon

Ingredients

  •                                    
  • 115g (4oz) plain flour
  • 350g (12oz) caster sugar
  • 225g (8oz) icing sugar                
  • 2 tsps bicarbonate of soda
  • 250ml (9fl oz) Flora Cuisine
  • 200g (7oz) self-raising wholemeal flour
  • 2 tsps cinnamon               
  • 4 eggs, medium
  • 3 large carrots, peeled and grated               
  • 2 lemons, grated                                
Prep Time
10 min
Total Time
55 min
Servings
16 servings 16

Preparation

  1. Mix together all dry ingredients in a large mixing bowl.
  2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
  3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
  4. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.
Labels:

Comments

Post a Comment

Popular posts from this blog

BENEFİTS OF LEMON ZEST

Today we will talk about the lemon peel and grated One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it.  Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is the colorful outer layer of the citrus peel. The soft, white part of the peel just underneath the zest is the pith. The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor. The pith has a bitter flavor, with very little citrus taste when eaten on its own. The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it. The zest can be removed very carefully with a sharp pairing knife, ...
Post a Comment
Read more

Goulash Recipe

GOULASH It's my mum's food and very delicious.  It is not an easy meal but the taste is great.   Ingredients   1½ lbs Beef - Stewing 8 Onions Garlic powder or fresh to taste 2 Tomatoes ¾ Cup Yoghurt Olive Oil Preparation: Brown in a little Olive Oil and remove from pan Add Onions and cook till softened Stir in Garlic Powder, Paprika + Flour Add Stock and bring to the boil Add Meat and Tomatoes Simmer for 1½ - 2 hours till meat is tender Just before serving stir in most of the yoghurt leaving enough   ½oz Paprika ½oz flour ¾ pint Beef Stock   Cut Beef into 1 inch cubes
Post a Comment
Read more

For Baby, Dry Fruitly Wheat Food

When your baby is 6 months the baby food you can eat. This baby food recipe, dried fruits in the recipe is rich in vitamins. Food supplies: 1 Cup water 1 Tea cup 1 Cup chopped dry fruit 1.5 Tea cup husked wheat. Optionally, honey or molasses ( Honey is suitable for the use of only 12 months and older) Preparation: Boil the wheat for 15 minutes a night before (in 1.5 Cup water) and add on the wheat cold water. Then wait a night. Stir in two cups of water and cook for one hour. Before boiling of wheat (about the last 20 minutes) add soaked dry fruit a pot. Mash prepared baby food with multitalent. If you wish you can stay walnuts, almonds or pumpkin seeds. So that you can raise the rate of food witamin. For example, rich in zinc. And zinc, a mineral necessary for the immune system. Bon Appetit for your baby :)  
Post a Comment
Read more