Here I am in rare moment of quiet bliss…Mr Love has his little finger plugged into Little Loves mouth. It must taste like ambrosia or something because it seems to calm her straight away ( my finger is always an inadequate substitute ).
How has your week been? If you reside in the UK you may have been battered by storms and I do hope you survived the autumnal onslaught in one piece.
Its been pretty windy here at Love Towers. However, the gusts have been battering us indoors as well as outside. This is because our baby seems to be the windiest baby EVER! How can something so small and delicate emit a fart so loud it could be used as a TV sound effect on ‘Miranda’. All she needs to do now is master a cheeky aside to camera.
Thats enough about my baby’s bottom burps, lets move on to why you’re here – CAKE! My oh my, this is a good’n’. Moist and light carrot and orange cake, peppered with earl grey tea infused sultanas and crunchy walnuts. All topped of with a buttery earl grey tea frosting and crowned with candied carrot spirals.
The recipe for this cake is below and I will have to save the candied carrots for my next post as Little Love needs a bath ( where she’s able to create her own jacuzzi ). Ta-ta for now!
Carrot & Orange Cake With Earl Grey Frosting ( adapted from Peggy Porchen’s Boutique Baking )
140ml vegetable/ sunflower oil
200g light muscavado sugar
1 large egg
walnuts, toasted and chopped
320g carrots, peeled and grated
290g plain flour
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
zest of 2 oranges
flesh of 2 oranges, chopped
a handful of sultanas
earl grey tea – to soak the sultanas
100g unsalted butter
100g salted butter
300g icing sugar
earl grey tea leftover from soaking the sultanas
Grease and line the bottom of two 20cm sandwich tins.
Preheat the oven to 180C.
Once you have zested the oranges, cut the peel away from orange completely. Then cut out each of the segments so that you only have the flesh left. Chop into chunks.
Beat the oil and sugar together until pale and well amalgamated.
Add the eggs, walnuts, carrots, sultanas, orange chunks and zest. Sift in the flour, bicarbonate of soda, baking powder and cinnamon and stir gently until just combined.
Pour into the prepared tins and bake for 25-30 mins until springy on top and the cake is shrinking away from the sides of tin.
For the icing, beat the butters together until light and fluffy. Add the icing and beat until smooth. Mix in the earl grey tea, leftover from soaking the sultanas, one tablespoon at a time ( to suit your taste ). If the icing looks like it is splitting, beat vigorously so bring it back together ).
Once the cakes are cold, sandwich together with frosting and coat the top and sides.
Love Lemony x