Forgot to answer about carrot quantities. All I can say is it depends on the recipe.... I have some with nuts, some with raisins, one with pineapple, one with bananas, one with chocolate, another with coconut - all differing quantities of carrot and not all have raisins or nuts.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Forgot to answer about carrot quantities. All I can say is it depends on the recipe.... I have some with nuts, some with raisins, one with pineapple, one with bananas, one with chocolate, another with coconut - all differing quantities of carrot and not all have raisins or nuts.
The one I did yesterday was a Madhur Jaffrey recipe with cardamom, pistachios and almonds. Absolutely brilliant and a high ratio of carrots and a lot less oil than other recipes I have done. Dead simple too and, like the rest, best done a day in advance. Doubled the quantities for my 10"/2cm square tin
INDIAN CARROT CAKE
120g self-raising
flour 1 tsp bicarbonate
of soda ¼ tsp salt 2 eggs ½ tsp ground
cardamom 240g sugar 2fl oz softened
ghee or oil 12 fl oz grated
carrot 2 tbs pistachios,
chopped 2 tbs almonds,
chopped 2 tbs light
raisins or sultanas
To accompany:-
¼pt double
cream whipped with a tsp caster sugar & ¼ tsp ground cardamom
Heat oven to
180C. Grease and line a 9" diameter tin.
Combine everything from the flour to the oil
in a food processor. Turn into a large
bowl and stir in the carrots, nuts and raisins. Turn into the cake tin and bake 35 to 40
minutes till done.
Serve warm or cold
with the cream and a sprinkling of pistachios.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thanks @Obelixx i would freeze them but no room. I use sherry for the cake and it does work, don't like brandy,to me it tastes bitter. Thanks
IME, spirits are one of the products where you get what you pay for. If you want brandy, whisky/ey etc that doesn't rip your throat out, you have to go to the upper half of the price range.
I used to make a sugar free Xmas cake in November - packed with fruit so no extra sugar needed - and would then feed it weekly but once or twice they started going hairy before we'd finished them and I don't like the taste of raw brandy/cognac/whatever so now I do Delia Smith's Creole cake which just means soaking loads of dried fruits in a mixture of alcohols for a week and then it gets baked and all the sharp spirits are cooked out but the good flavours are left.
Never had one go furry or mouldy and sometimes it's been Easter before we start to eat it.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Oh, I don’t make mince pies because none can better my MIL’s orange-zest pastry ones 😋 Will be doing some gingerbread ‘people’ on the weekend with little neice.
OH loves mince pies. I can cope with one or two and Possum none at all so I have to make her jam tarts instead. No chance of buying mincemeat round here so I'd better check and see if I need to make some.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I think the word people didn't understand was ORNAGE, in an earlier post by @Obelixx. I read it as ORANGE.
Re parkin: in shops around here it tends to be labelled "Plot Parkin", and treacle toffee is "plot toffee". OH (a Yorkshireman) wants me to try out his mum's parkin recipe; so far I've resisted, on the grounds that it couldn't possibly be as good as he remembers from his childhood, as his mum was an ace baker...
@valerieroberts - I think your request for help with rhubarb recipes got overlooked. I don't have many, as OH hates rhubarb... though I have persuaded him to eat it baked into a cake, like some of the apple cake recipes. With custard for added sweetness, in his case.
Since 2019 I've lived in east Clare, in the west of Ireland.
Posts
Forgot to answer about carrot quantities. All I can say is it depends on the recipe.... I have some with nuts, some with raisins, one with pineapple, one with bananas, one with chocolate, another with coconut - all differing quantities of carrot and not all have raisins or nuts.
INDIAN CARROT CAKE
120g self-raising flour
1 tsp bicarbonate of soda
¼ tsp salt
2 eggs
½ tsp ground cardamom
240g sugar
2fl oz softened ghee or oil
12 fl oz grated carrot
2 tbs pistachios, chopped
2 tbs almonds, chopped
2 tbs light raisins or sultanas
To accompany:-
¼pt double cream whipped with a tsp caster sugar & ¼ tsp ground
cardamom
Heat oven to 180C. Grease and line a 9" diameter tin.
Combine everything from the flour to the oil in a food processor. Turn into a large bowl and stir in the carrots, nuts and raisins. Turn into the cake tin and bake 35 to 40 minutes till done.
Serve warm or cold with the cream and a sprinkling of pistachios.
Never had one go furry or mouldy and sometimes it's been Easter before we start to eat it.
Will be doing some gingerbread ‘people’ on the weekend with little neice.
Re parkin: in shops around here it tends to be labelled "Plot Parkin", and treacle toffee is "plot toffee". OH (a Yorkshireman) wants me to try out his mum's parkin recipe; so far I've resisted, on the grounds that it couldn't possibly be as good as he remembers from his childhood, as his mum was an ace baker...
@valerieroberts - I think your request for help with rhubarb recipes got overlooked. I don't have many, as OH hates rhubarb... though I have persuaded him to eat it baked into a cake, like some of the apple cake recipes. With custard for added sweetness, in his case.