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Suzanne’s Favourite Carrot Cake recipe

As we head into September there are plenty of locally grown apples, pears, plums & soft fruits available. Our temperate climate gives them a great depth of flavour and they make wonderful crumbles, one of the most heartwarming, cosy of puddings; for me they really do herald the arrival of Autumn. Crumbles are so easy to make and can be easily adapted so do have a go a making some this year.

I have discovered a really brilliant carrot cake recipe recently, which I just have to share with you as it is incredibly easy and truly delicious! I hope you will agree that cake is always good, no matter what month it is!

Crunchy Fruit & Oat Crumble (serves 4)
15 minutes preparation time, 15-20 minutes cooking time

Ingredients

  • 2-3 slices of bread (100g/3oz), crumbed (stale is fine)
  • 50g (2oz) rolled oats (or muesli or granola)
  • 1 tablespoon sunflower seeds (or sliced almonds)
  • 400g (14oz) any fruit (e.g. 2 apples plus berries)
  • 100ml (3ml oz) fruit juice (we use apple juice, but if you don’t have any fruit juice use a couple of teaspoons of jam or marmalade dissolved into 100ml (3fl oz) boiling water)
  • 2 tablespoons of runny honey

Method

  1. Add crumbed bread, oats and seeds/nuts to a bowl and mix well.
  2. Chop the unpeeled, cored apples and put into an ovenproof dish with the berries and fruit juice.
  3. Sprinkle the crumb mixture on top then drizzle with honey.
  4. Bake in a preheated oven 1800C/Gas 6/3500F for 15-20 minutes until golden brown.
  5. Serve immediately with a little greek yoghurt, custard or cream or for real decadence serve with
    a Crème Anglaise.

Suzanne’s Favourite Carrot Cake

Ingredients

  • 8oz plain flour
  • 6oz dark brown sugar
  • 1tbsp mixed spices
  • 1 tsp bicarbonate of soda
  • 8oz carrots
  • 150ml sunflowr oil
  • 1 orange zest
  • 2 eggs

For the Syrup

  • Juice of half an orange
  • 2oz of caster sugar

Method

  1. Beat the eggs, sugar and oil together
  2. Sift in the flour, spice and bicarbonate of soda
  3. Fold in the orange zest and the grated carrot.
  4. Bake in a loaf tin for approximately 50 minutes at 1500 C
  5. While the cake cooks make the syrup by mixing together the orange juice and caster sugar
  6. Turn the cake out of the tin onto a cooling rack and drizzle the syrup over the top

Enjoy!

Suzanne is a professional chef, wife and mother who has lived in East Dulwich, London all her life.
You can email Suzanne with any comments or questions at info@suzannejames.co.uk

In season this month:

Fruit, Nuts & Fungi
Apples, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, loganberries, peaches, pears. Lots of lovely mushrooms; Porcini, chanterelles, field mushrooms, horse mushrooms, oyster mushrooms, parasol mushrooms, puffballs, giant shaggy ink caps and summer truffles

Vegetables & Herbs
Artichoke, aubergine, beetroot, borlotti beans, broccoli, cabbages, carrots, cauliflower, courgettes, cucumber, fennel, French beans, garlic, horseradish, kale, leeks, lettuce, onions, parsnips, peppers, potatoes (maincrop), pumpkins & squash, rocket, runner beans, salsify, scorzonera, sweetcorn, tomatoes, watercress

Meat & Game
Farmed goose, grouse, mallard, rabbit, wood pigeon

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