Clodagh McKenna, My Carrot Cake with Orange Blossom frosting recipe #foodaware
Makes 1 Cake (10 portions)
140ml/5floz vegetable oil, plus extra for greasing
220/7oz light brown sugar
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
350g/12oz grated carrots, (grated weight)
100g/3½ oz golden raisins
100g/3½ oz walnuts, chopped
200g/7oz self-raising flour
1/2 tsp bicarbonate of soda
For the orange blossom frosting
300g/10½ oz cream cheese, chilled
70g/2½ oz butter, at room temperature
300g/10½ oz icing sugar, sifted
1 orange, zest only
2 teaspoons of orange blossom water
1. Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.
2. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.
4. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
5. For the orange blossom frosting: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the frosting evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
6. Decorate with orange zest on top of the frosting.
Kerrygold Blueberry Corn Muffins with Blarney Castle Cheese
Irish cheese in a blueberry muffin? Just wait ‘til you try it – Kerrygold Blarney Castle will make a believer out of anyone. The mild cow’s milk cheese gives a creaminess to the muffins and adds to the moistness that Kerrygold Butter brings. One bite and you’ll agree – baking is better with cheese!
- 3 cups all-purpose flour
- 1 cup sugar
- 1 cup coarse cornmeal
- 2 tablespoons baking powder
- 1 teaspoon sea salt
- 1 cup wild Maine blueberries
- 1 cup Kerrygold Blarney Castle Cheese, grated
- 1 1/2 cups buttermilk
- 8 ounces Kerrygold Unsalted Butter, melted
- 2 large eggs
- Savory Honey:
- 8 ounces honey
- 1/4 cup naturally brewed soy sauce
- 1 tablespoon hot sauce, or to taste
Muffins: In a large bowl, combine the flour, sugar, cornmeal, baking powder, salt, Kerrygold Blarney Castle Cheese and blueberries. In a second bowl, whisk together the buttermilk, Kerrygold Unsalted Butter and eggs. Add the liquid ingredients to the dry ingredients and stir together with a rubber spatula until just combined. Spoon the batter into paper lined muffin tins; fill to top and bake in a preheated 350°F oven for 20 to 30 minutes, or until a toothpick comes out clean.
Savory Honey: Combine ingredients in a mixing bowl and whisk to combine. Taste and adjust with more soy sauce and hot sauce as desired.
The Odlums Big Book of Baking is available now in-store and online from Dunnes Stores & online from The Jack and Jill Children’s Foundation.
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Neven Maguire’s Lemon & Sultana Scones.
Odlums chocolate biscuit cake recipe
Rachel Allen’s Fluffy Blueberry Pancakes with Maple Syrup
Food on RTÉVerified account @RTEfood 34 minutes ago
Fluffy Blueberry Pancakes with Maple Syrup from Rachel Allen – http://ow.ly/KM2G30fqTkJ ⊃‾
Odlums Red Velvet Cupcakes & Cream Cheese Topping
What you need:
- 200g/7oz Odlums Cream Plain Flour
- 125g/4oz Butter (room temperature)
- 150g/5oz Granulated Sugar
- 1 Egg
- 2½ tablespoons Cocoa Powder, sieved
- ½ teaspoon Goodall’s Vanilla Extract
- 25ml/1 bottle Goodall’s Red Colouring
- 150ml/¼pt Buttermilk
- Pinch of Salt
- ½ teaspoon Odlums Bread Soda, sieved
- 1½ teaspoons White Vinegar
- 125g/4oz Butter (room temperature)
- 100g Cream Cheese
- 325g/11oz Icing Sugar (sieved)
- 1 teaspoon Goodall’s Vanilla Extract
- Preheat oven to 180°C/350°F/Gas 4. Line a twelve cupcake tin with paper cases.
- Cream butter and sugar together until light and creamy. Add the egg and beat well.
- Next put the cocoa, vanilla and colouring into the mixture and mix well to combine.
- Reduce speed on beater and add half the buttermilk and flour, mix well. Repeat with remaining buttermilk and flour.
- Finally, add in the salt, bread soda and vinegar. Beat on high speed until completely smooth.
- Divide the batter evenly between the paper cases. Bake for approx 20 minutes until risen and firm to springy to the touch.
- Cool in tin for 10 minutes, then transfer to a wire tray to cool fully.
- When cold beat the topping ingredients together until smooth, then pipe or spread onto each cupcake and top with a red heart if liked