Monday 15th September 2014
Made a gluten-free version of this tonight, for tomorrow's coffee morning. No walnuts so I replaced them with flaked almonds.
This time I baked it in the microwave!
2 reasons for this:
1. Six minutes in there as against 30+ mins in an oven at 180C - talk about saving the planet!
2. And it rises about 25% more in the microwave than it does in the oven.
Also, if you're in a hurry, the microwave wins hands down!
I shall attempt to make a coconut cream topping for it in the morning.
[Pics to come]
31st August 2012
Ingredients:
Made a gluten-free version of this tonight, for tomorrow's coffee morning. No walnuts so I replaced them with flaked almonds.
This time I baked it in the microwave!
2 reasons for this:
1. Six minutes in there as against 30+ mins in an oven at 180C - talk about saving the planet!
2. And it rises about 25% more in the microwave than it does in the oven.
Also, if you're in a hurry, the microwave wins hands down!
I shall attempt to make a coconut cream topping for it in the morning.
[Pics to come]
31st August 2012
Ingredients:
165g
s/r flour
200g
sugar
1
tsp ground cinnamon
½
tsp ground cloves
½
tsp ground ginger
80g
grated carrots
70g
chopped walnuts
80g vegetable oil
220ml water
80g vegetable oil
220ml water
Method:
•
Preheat the oven to 180C
•
Measure the flour, sugar, spices,carrot and walnuts - stir to distribute
•
Add the oil and water to the mix and stir – initially with a
large spoon or spatula, then with a whisk
•
Pour in to an oiled and lined 20cm (8” inch)
baking tin or cake tin
•
Put in the oven and cook for between 35-40
minutes, until a skewer comes out clean
•
Leave on a cooling rack in the tin for ten minutes
•
Turn out on to the cooling tray
The
only way I’ve found not to gorge on this cake is to, as soon as possible, cut
it into, say, 50g pieces, then put them in the freezer. This way I can allow
myself one piece per day.
Variation:
For a gluten free version of this, simply use Dove’s gluten free flour in place
of the flour
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