Food For Thought - page 2

Delia's Luxury Carrot Cake sent in by Kelly

Cake ingredients

6 oz (175g) Dark Brown Sugar
2 Eggs
4 fl oz (120ml) sunflower oil
7 oz (200g) self raising flour (French gateaux flour)
1 ½ teaspoons bicarbonate of soda
3 teaspoons mixed spice (French quatre spice)
Zest of 1 orange
7 oz (200G) grated carrot
6 oz sultanas


Delia’s’ topping

9 oz quark soft cheese
¾ oz caster sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

Instead of quark i used 1 pot of mascarpone & whip in a bit more than ½ a pot of Crème fraîche to lighten the mascarpone flavour and make it nice to spread

Syrup glaze - Juice from an orange 1 desert sp lemon juice 1oz dark brown sugar

Pre heat oven gas 3 or 170 oc
Recommended tin 10” x 6” and 1” deep with the bace lined in cooking paper.

-Whisk sugar, eggs and oil in a large bowl for 3 minutes. Add the flour, bicarb of soda and the mixed spice to the egg. Stir together.
- Add the orange zest carrot and sultanas and fold in.Cook on centre shelf for 35-40 minutes.
- Whisk all the ingredients for the topping and chill in fridge until needed
- Heat the ingredients for the syrup in a sauce pan until the sugar has melted then let cool.
- When the cake comes out leave it in the tin stab it all over and then poor over the syrup mix as the cake cools it seeps in, when the cake is completely cold remove from the tin and spread the topping.

For more mouth-watering recipes take a look at Susie's blog . click here

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Gazpacho soup was invented for the summer. Refreshingly cold on hot summer days, this adaptation of the classic Spanish cold tomato soup deliciously combines the best of summer vegetables. Make sure you only use the freshest, highest quality ingredients for this soup.