Happy T-easter y’all, which in the Moran Household, is a combo of Easter and Afternoon Tea (we love a good pun). It has become some-what of a tradition that every Uni holidays me and some B-town friends get together to eat cake and catch-up/spend a ridiculous amount of time mocking one another. So, following the success that was ‘Cakemas 2k12’, plans for an easter themed afternoon tea were put in place and people got their bake on. The success of afternoon tea is reliant on everyone bring something literally to the table, and my oh my did people deliver (well, one un-named friend baked a questionable sponge, half orange and covered with what looked like red candle wax and already licked mini eggs, but it’s the thought that counts…) I was pretty bad at snapping pics of what people baked but I have a few, the above picture shows the Carrot Cake (recipe below) and Mini-egg cupcakes I baked for the occasion. One thing I will remember for next time will be to shake it up with some savoury fare, eating 10 different forms of baked goods leaves you feeling remorseful and sick. Below is a cheeky pic of what people made, including some delish cupcakes, gingerbread with caramel frosting and strawberry ones, cookies- peanut butter and chocolate and some white chocolate and some home-made meringues and brownies. I certainly recommend adopting this tradition for yourselves!
Enjoy! (we certainly did)
Triple Layer Carrot Cake.
For the cake:
300g plain flour
2 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
200g soft brown sugar
1 orange , zested
1 lemon , zested
200g carrots , finely grated
227g tin pineapple pieces (sainsbo’s is exactly 227g!)
For the filling and decoration:
200g unsalted butter
100g icing sugar
350g cream cheese
½ a zested orange.
Crushed walnuts for the topping
Drizzle of Honey on the top.
Into a large bowl, sift the flour, baking powder, bicarbonate of soda, brown sugar and cinnamon. Stir together, roughly, it doesn’t matter too much! In a separate bowl (or jug, probably easier) mix together the oil, eggs, lemon and orange zest. Then simply mix the dry ingredients and wet ingredients together. Finally stir in the grated carrot (make sure it’s finely grated) and pineapple chunks (you can leave this out, but they do make the cake more moist)
Line a cake tin with greaseproof paper, preferably a 10 inch, the smaller the tin, the taller the cake, the more layers you can cut. Simples. Then whack in a pre-heated oven at gas mark 2/150 degrees C for 1 hour 25, check after 1 hr 15 just to be sure, if you pop a skewer in and it comes out clean, it’s done!
Make sure you leave it to properly cool, it can’t be even slightly warm when you cut it, I left mine over night.
To make the frosting; beat together the butter, cream cheese, sugar and orange. Slice the cake into three layers and spread the mixture over, leave some for the top. Spread the remainder on the top and sprinkle with crushed walnuts (if you’re a fan) and a drizzle of honey, then finish off with a sprinkling of orange zest, et voilà a triple layer cake easy peasy.