The best cake for the family, healthy and not using any dairy. Recently I attempted to bake a carrot cake based on recipes from here and there. Quickly, the composition that I made turn out very well, the cake baked beautifully, it's moist, and light. It's dressed well, and It looked so pretty. Here is the carrot cake.
The carrot cake was dedicated to family and friends for an afternoon tea, it was dressed as the traditional carrot cake with cream cheese topping and nuts.
The variation, topped with honey glazed and garnished with apricot, cherry and mixed nuts.
Susy Carrot Cake
Ingredients
100 g grated carrot
100 g crushed pineapple
1cup full plain flour
1teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoon cinnamon powder
½ teaspoon salt
125 g of raw sugar
125 g of raw sugar
125mil oil
2 large free-range
Method
Set the oven onto 165 degrees C
Batter and line loaf tin.
Dry ingredients- sift the flour, baking powder, soda, cinnamon powder, sugar and the salt
Mix the oil and egg together, add in the carrot and pineapple
In a large bowl, place the dry ingredients along with the egg and carrot mixture
Mix them together to combine, do not over mix
Pour the mixture into the readily prepared tin
Bake in the preheated oven for 50-55 minutes
Take it out of the oven, let it stay on the tin for 5 minutes,
before turning out to cool.
before turning out to cool.
To dress:
Dress with cream cheese icing and garnished with dry fruits and nuts.
Dress with cream cheese icing and garnished with dry fruits and nuts.
To serve: Sliced and serve with tea or coffee.
I like to keep the cake wrapped in baking paper and foil before to dress. It stays well and moist.
Chocolate Zucchini Cake is another healthy cake, I did taste one, but never tried to bake it. Wait until the zucchini is in season.
Thinking of you Jane, I know you love your carrot cake, next year when you come to visit us I will bake a special carrot cake for you. I know it is different from the carrot cake in the Netherlands.
Now spring is here, the season is slow to settle, the gloomy and rainy weather for the past few days were not the sign of spring. But we ought to be positive, the spring celebration may be just what we need. Indeed, it was good, the food was yum, the sandwiches and the beautiful cake were delighted, everyone.
The cake freezes well. Dress the cake on the day when you want to serve.
Bake the cake in the medium-hot oven at 175 degrees C, for 50-55 minutes or until it's cooked.
Confession, the cake did not hold well, when it turned over of the tin, some of the cake stuck on the baking paper, and you could see the filling-apple. I was disappointed, but I managed to save it. I gathered all the cake crumb, and place it in a bowl, added some melted butter and mixed lightly. Scoop the cake crumbed mixture and place it over the apple, press gently to shape. The cake looked smart, with crumbled on top and rather attractive; unfortunately, I did not have the picture.
I continue to dress the cake by adding melted white chocolate on top and scattered with finely slivered almond as seen on this picture below.
Preparing the egg sandwiches was easy enough. Boiled free-range eggs, do not overcook. Mash the eggs, season with salt and add mustard and mayonnaise to add flavour and creaminess. Of course, I did not forget the fresh herbs and avocado to add to the filling. Pretty egg sandwiches we had.
The recipe for the cake is the result of mixing and adding from different recipes. It is not quite my own recipe.
Sour Cream Butter Cake with Poached Apple Filling
Ingredients
250g butter softened
210 caster sugar
3 large free-range eggs at room temperature
255g self-rising flour
45 g almond meal
1/2 cup sour cream
Filling:
Poached apple in red wine
Two apples golden delicious, peeled and quartered
1/2 cup red wine and 1/2 cup sugar
Method
Preheat oven to 175 degrees C
Grease a bundt pan or savarin pan and lined with baking paper
Use an electric mixer to beat butter, sugar in a bowl until light and fluffy. Add the eggs, one at the time, beating well after each addition. Add the flour, in alternating batches, stirring until just combined. Add the sour cream the last and stirring quickly to mix.
Spoon the cake mixture in the prepared pan, about half up, place the filling arrange nicely around, cover with the cake mixture to close the filling and smooth the surface.
Bake for 50-55 minutes, or until a skewer inserted int he centre comes out clean. Cool in the pan for five minutes before turning onto a wire rack to cool completely
When it is cold, is ready for deep freezing or dress the cake to serve, simply dust it with icing sugar or top it with melted white chocolate and sprinkle with finely slivered almonds.
Note: you may have a leftover cake mixture ( depend to the size of your tin ), in this case, you could bake small cakes (use a mini muffin tin)
I must bake another cake based on this recipe, and hopefully, it works better.
The Pretty Cake was delighted the afternoon tea with friends, and the appreciation and celebration for spring went alright. I am sure the weather will be better soon, warm, sunny just as spring should be.
For a change, we will have the experience of warmer weather in Brisbane a fun time with family and grandchildren.
Until Next Post
Susy
I like to keep the cake wrapped in baking paper and foil before to dress. It stays well and moist.
To Dress the Carrot Cake
 |
| Pistachio, Pecan, Apricot, Golden Raisins, Pumpkin Seeds |
Beautifully Dressed Carrot Cake. It's a Pretty Cake
Occasionally to have a sweet is alright but we try to have a healthy cake, sound so good, but it is not so easy to bake 'healthy sweet', after all, they contain sugar, fat, egg and carb. Using oil in cakes to replace the butter may be a good start.
Chocolate Zucchini Cake is another healthy cake, I did taste one, but never tried to bake it. Wait until the zucchini is in season.
Thinking of you Jane, I know you love your carrot cake, next year when you come to visit us I will bake a special carrot cake for you. I know it is different from the carrot cake in the Netherlands.
Now spring is here, the season is slow to settle, the gloomy and rainy weather for the past few days were not the sign of spring. But we ought to be positive, the spring celebration may be just what we need. Indeed, it was good, the food was yum, the sandwiches and the beautiful cake were delighted, everyone.
The Preparation of the Cake
Preparation for the poached apple and the baking of the cake.
 |
| 1/2 cup red wine & 1/2 cup white sugar, 1star Quartered two peeled golden delicious apples, put in a pot, cook over medium heat until soft |
 |
| The Cake Batter |
 |
| At the last minutes, bring to a boil-bubbling rapidly, and switch the heat off. |
 |
| The Cake Batter on the Baking Tin |
 |
| Place the apple in the middle cover with the cake batter |
The cake freezes well. Dress the cake on the day when you want to serve.
Bake the cake in the medium-hot oven at 175 degrees C, for 50-55 minutes or until it's cooked.
Confession, the cake did not hold well, when it turned over of the tin, some of the cake stuck on the baking paper, and you could see the filling-apple. I was disappointed, but I managed to save it. I gathered all the cake crumb, and place it in a bowl, added some melted butter and mixed lightly. Scoop the cake crumbed mixture and place it over the apple, press gently to shape. The cake looked smart, with crumbled on top and rather attractive; unfortunately, I did not have the picture.
I continue to dress the cake by adding melted white chocolate on top and scattered with finely slivered almond as seen on this picture below.
 |
| white chocolate, almonds, slivered almonds |
 |
| cake dressed in white chocolate and slivered almonds |
 |
| melted white chocolate |
Cut to small pieces and place on a plate garnished with fragrant herbs.
Preparing the egg sandwiches was easy enough. Boiled free-range eggs, do not overcook. Mash the eggs, season with salt and add mustard and mayonnaise to add flavour and creaminess. Of course, I did not forget the fresh herbs and avocado to add to the filling. Pretty egg sandwiches we had.
The recipe for the cake is the result of mixing and adding from different recipes. It is not quite my own recipe.
Sour Cream Butter Cake with Poached Apple Filling
Ingredients
250g butter softened
210 caster sugar
3 large free-range eggs at room temperature
255g self-rising flour
45 g almond meal
1/2 cup sour cream
Filling:
Poached apple in red wine
Two apples golden delicious, peeled and quartered
1/2 cup red wine and 1/2 cup sugar
Method
Preheat oven to 175 degrees C
Grease a bundt pan or savarin pan and lined with baking paper
Use an electric mixer to beat butter, sugar in a bowl until light and fluffy. Add the eggs, one at the time, beating well after each addition. Add the flour, in alternating batches, stirring until just combined. Add the sour cream the last and stirring quickly to mix.
Spoon the cake mixture in the prepared pan, about half up, place the filling arrange nicely around, cover with the cake mixture to close the filling and smooth the surface.
Bake for 50-55 minutes, or until a skewer inserted int he centre comes out clean. Cool in the pan for five minutes before turning onto a wire rack to cool completely
When it is cold, is ready for deep freezing or dress the cake to serve, simply dust it with icing sugar or top it with melted white chocolate and sprinkle with finely slivered almonds.
Note: you may have a leftover cake mixture ( depend to the size of your tin ), in this case, you could bake small cakes (use a mini muffin tin)
I must bake another cake based on this recipe, and hopefully, it works better.
The Pretty Cake was delighted the afternoon tea with friends, and the appreciation and celebration for spring went alright. I am sure the weather will be better soon, warm, sunny just as spring should be.
For a change, we will have the experience of warmer weather in Brisbane a fun time with family and grandchildren.
Spring in the Backyard.
Have Fun and Be Best Friend and Don't Forget to Be Awesome.
Until Next Post
Susy
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