Eat Well Recipes (Tag: cake)

20 Albany Street Carrot Cake

At last, I hear you say, the carrot cake recipe. Not a traditional Scottish recipe,20 Albany Street carrot cake but the most acclaimed cake by visitors, simple to make and at least the carrots are Scottish!
Do not be afraid to play around with the spices and nuts you use if you like, I usually like to add extra ground ginger or you could try some chopped stem ginger if you want.This is a very moist cake and is good to eat with or without the topping.

275g (10oz) self-raising flour
2 level tsp baking powder
2 level tsp cinnamon
2 level tsp ground ginger
350g (12oz) caster sugar
75g ( 3oz) walnuts ( or any other unsalted nuts you like)
275g (10oz) grated carrots
300ml (1/2 pint) sunflower oil
4 large eggs

For the topping;- (optional)
300g Soft cheese
A few chopped nuts

1) Grease a 30 X 23 cm roasting tin or round cake tin if your prefer, then line the base with baking paper.
2) Mix 275g self-raising flour, 2 tsp baking powder, 3 tsp cinnamon, 2 tsp ginger and 350g caster sugar in a bowl.
3) Add 75g chopped nuts & 275g carrots and mix in well.
4) Stir in 300ml oil until well blended.
5) Whisk up 4 eggs and gradually fold into the mixture.
6) Turn the mixture into the prepared tin and level the top.
7) Bake in a pre- heated oven, 180℃/Fan 160℃/ Gas 4 for 50 to 60 minutes until the cake springs back when pressed in the centre. Leave to cool in the tin for a few minutes.
8) Leave to go cold then remove the baking paper & cut into pieces of whatever size you require.
9) Store in an airtight container or freeze until required.
10) When ready to serve, spread with cream cheese and sprinkle with nuts (optional)

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By ADOmedia

Simply Delicious Lemon Drizzle Cake

Although not a traditional Scottish recipe, the lemon drizzle cake has beenLemon Drizzle Cake a hit at 20 Albany Street, with many requests for the recipe, it would be lovely to think there are versions of this being made all over the world. Try substituting the lemon with Oranges or limes if you feel like experimenting. This cake freezes very well.

225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level tsp baking powder
225g (8oz) softened butter
4 large eggs
4 tablespoons milk
finely grated rind of 2 Lemons

For the crunchy topping;-

175g granulated sugar
Juice of 2 lemons

1) Grease a 30 X 23 cm roasting tin or round cake tin if your prefer, then line the base with baking paper.
2) Mix 225g caster sugar, 275g self-raising flour & 2 level tsp baking powder into a large  bowl.
3) Add 225g softened butter and blend together well.

4) Mix together 4 large eggs with 4 tablespoons of milk and the finely grated rind of 2 lemons and then fold this into the mixture until well blended.
5) Turn the mixture into the prepared tin and level the top.

6) Bake in a pre-heated oven,160℃/Fan 140℃/ Gas 3 for 35 to 40 minutes until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin for a few minutes.

7)To make the topping, mix the granulated sugar and lemon juice together and spoon the mixture evenly over the cake whilst it is still a little warm (within 10 minutes).

8) Leave to go cold then cut into pieces of whatever size you require.

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By ADOmedia

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