I can’t say I’ve had the most exciting of weeks – it’s mostly been about cleaning cupboards, car batteries and groceries. Nothing bad, just nothing too inspirational, so a quick Friday Finds today.
When I lived in London a friend took me to the Hummingbird Bakery on Old Bromption Road in Knightsbridge. Hummingbird is a gorgeous little bakery known for their jewel-like cupcakes and sweet treats. Not being a cupcake aficionado, it was the first time I had seen a red velvet, which I thought initially a very strange concept!
But I’ve learnt a lot since then, and was very excited when I came across this link to some Hummingbird recipes . At the moment I am eyeing out the recipe for the carrot cake to make for an upcoming occasion. I love really moist carrot cake (with its illusion of being slightly healthy) with cream cheese icing, which counteracts the sweetness perfectly.
120g chopped walnuts (or pecan nuts)
450g carrots, grated
3 large eggs
125ml buttermilk
1tsp vanilla extract
450g caster sugar
250ml vegetable oil
1tbsp orange zest
300g plain flour
1tsp baking soda
2tsp baking powder
1tsp salt
1tsp ground cinnamon
the cream cheese frosting:
120g unsalted butter, softened
120g cream cheese, softened
400g icing sugar
1. Preheat the oven to 180 degrees. Lightly grease and flour a 25cm round cake tin.
2. Toast the nuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
5. Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
6. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
For the cream cheese frosting:
1. Cream the cream cheese and butter until smooth.
2. Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
3. Spread onto the top of the cake and round the sides.
Enjoy and happy Friday!
Xxx
When I lived in London a friend took me to the Hummingbird Bakery on Old Bromption Road in Knightsbridge. Hummingbird is a gorgeous little bakery known for their jewel-like cupcakes and sweet treats. Not being a cupcake aficionado, it was the first time I had seen a red velvet, which I thought initially a very strange concept!
But I’ve learnt a lot since then, and was very excited when I came across this link to some Hummingbird recipes . At the moment I am eyeing out the recipe for the carrot cake to make for an upcoming occasion. I love really moist carrot cake (with its illusion of being slightly healthy) with cream cheese icing, which counteracts the sweetness perfectly.
120g chopped walnuts (or pecan nuts)
450g carrots, grated
3 large eggs
125ml buttermilk
1tsp vanilla extract
450g caster sugar
250ml vegetable oil
1tbsp orange zest
300g plain flour
1tsp baking soda
2tsp baking powder
1tsp salt
1tsp ground cinnamon
the cream cheese frosting:
120g unsalted butter, softened
120g cream cheese, softened
400g icing sugar
1. Preheat the oven to 180 degrees. Lightly grease and flour a 25cm round cake tin.
2. Toast the nuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
3. Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly.
4. In another bowl whisk the flour, baking soda, baking powder, salt and cinnamon. Fold the flour mixture into the carrot mixture, taking care not to overmix. Fold in the toasted walnuts until evenly combined.
5. Pour the mixture into the prepared cake tin and bake for 35-45 minutes or until a cocktail stick inserted into the centre comes out clean.
6. Leave to cool for 20 minutes then turn out onto a wire rack to cool completely.
For the cream cheese frosting:
1. Cream the cream cheese and butter until smooth.
2. Gradually add the icing sugar and continue to cream until light and fluffy, add the vanilla extract.
3. Spread onto the top of the cake and round the sides.
Enjoy and happy Friday!
Xxx
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