Monday, 16 August 2010

☯ away with the cicadas

we've been on a summer break at Viveka:
a beautiful retreat and experience in France:
delicious and nutritious vegetarian dishes
were prepared for us by Joseph and Liz:
homegrown salads and freshly baked bread everyday:
Joseph baked bread in his grandfathers tins:
he told me his family have been bakers since
the 16th century:

I swapped this gorgeous cake recipe 
for an origami ball & a book:
it's so so light and tasty:
it's the best carrot cake you'll ever make:
thank you for sharing PapaJo

this is his hand written ingredients list:
but I forgot to ask the method!
so we here is our own version with halved measures:
it turned out just as good:

Coconut Carrot Cake

our method ~

you will need ....
*any teacup will do if you don't have a set of measuring ones*
1 cup brown sugar
¾ cup of sunflower or corn oil
2 eggs
1 cup wholemeal flour
1 heaped teaspoon baking powder
½ teaspoon salt
a heaped teaspoon ground cinnamon
½ cup walnut pieces
a teaspoon vanilla extract
½ cup desiccated coconut
½ cup grated carrot

preheat your oven to 180°c/ gas 4:
line and grease a 20cm cake tin:
mix the sugar and oil together in a large bowl:
lightly beat the eggs and add gradually to the sugar/oil:
grate the carrot, tip into the bowl and stir:
add a teaspoon of vanilla and a very generous spoonful
*or two* of cinnamon:
now weigh out all your dry ingredients ~
flour, salt, coconut, baking powder and walnut pieces:
add to your bowl, carefully turn and mix:
pile into your prepared baking tin and bake for 35 - 40 minutes
or until golden and springy to touch:
leave to cool:
slice and share:
one of your five a day!

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