RECIPES FOR THE SUMMER SHOW

MARY BERRY CARROT CAKE

Cake Mix Ingredients:

225g/8.8oz  Self Raising Flower      

100g/3.5oz Carrots (Washed, Trimmed & Coarsely Grated)                                                                        

1 level Tsb of Baking Powder          

 2x Large Eggs        

150g/5oz Brown Sugar                   

150ml/5 fluid oz Sunflower Oil        

50g/1.75oz Walnuts (Chopped)           

Ingredients (Topping):                                                        INFORMATION

50g/1.75oz Butter (Softened)

• 150g Icing Sugar (Sifted)                                                Prep Time: 10 Minutes

50g/1.75oz Full Fat Cream Cheese                                 Baking Time: 50-60 minutes                     

½ tsp Vanilla Extract                                                    Serves 12

        Method:

       1. Preheat the oven to 180°C / Fan 160°C / Gas Mark 4. Grease a 20cm deep cake tin with non-stick baking                 baking              paper.

      2. In a large mixing bowl sift together the flour and baking powder and stir in the sugar.

            Add the chopped nuts and grated carrots and mix lightly.

      3. Make a well in the centre, add the eggs and oil and beat until it is mixed thoroughly.

      4. Pour the mix into the cake tin and place in the preheated oven for around 1 1/4 hours, or until golden brown

        and shrinking from the sides of the tin

    Tip: Using a skewer, insert it in the centre of the cake, if it is thoroughly cooked, the skewer should come

        out clean.

      5. Once baked turn out the sponge, remove the baking paper and leave to cool on a wire rack.

          For topping:  Place all the ingredients in to a bowl and whisk thoroughly with an electric or hand mixer.

          Spread evenly over the cake using a palette knife. Sprinkle any left over walnuts on the top.

CHOCOLATE CAKE

Ingredients For the cake:

3 large eggs                                     175g (6oz) self-raising flour         175g (6 oz) caster sugar

175g (6oz) softened butter               1½ level tsp baking powder         40g (1½oz) cocoa powder

4 tbsp boiling water                         A little icing sugar, to serve

For the chocolate ganache / icing:

150ml (5fl oz) double cream   

150g (5oz) plain chocolate, broken into pieces  

4 tbsp apricot jam

1. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.

2. Put the cocoa in a separate mixing bowl and add the water a little at a time to make a stiff paste.

3.  Add this paste to the cake mixture.

4. Divide the mixture into two 170mm (7”) deep tins, greased and lined with non-stick baking paper, level the top of the mix. Bake in a preheated oven Fan 160 / 180C / 350F / Gas Mk 4.for about 20-25 minutes, or until shrinking away from the sides of the tin and feel springy to the touch.

5.  Leave to cool in the tins, then turn onto a wire rack to become completely cold before icing.

6.  To make the icing: Put the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in a 600w microwave for 1 minute. Stir until melted, then put aside to cool down a little and to thicken up. To complete the cake: Spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on just one of the cakes, then lay the other cake on top, sandwiching them together. Use the remaining half of the ganache/icing to ice the top of the cake in a swirl pattern. When icing has set, lightly dust with some icing sugar.