Mary Berry’s one-bowl carrot cake

August 19, 2024 / Lyn Jones / 0 Comments

Super easy and quick. You can whip up this carrot cake in less than an hour, and it stays fresh in the fridge for days. “Always popular, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.”

Ingredients
For the cake
225g SR flour
2 tsp BP
150g light muscovado sugar
50g chopped walnut pieces
100g coarsely grated carrots
2 mashed ripe bananas
2 eggs
150ml sunflower oil
For the topping
250g mascarpone cheese
Two tsp vanilla extract
Two Tab icing sugar, sifted
25g chopped walnut pieces

1.  First, get your cake tin ready by greasing it & putting baking paper at the bottom. Turn on your oven to 160°C (FF) . Mary says an electric whisk is best, but a spoon works too. When everything is well combined, pour the mixture into your cake tin and smooth the top for a nice even bake.

2.  Bake in preheated oven about 50 mins until well-risen, golden & starting to pull away from the tin sides. You can check by poking a thin skewer into middle of the cake – it should come out clean.
Let the cake cool down in the tin for a bit before you loosen the sides and turn it out onto a wire rack to cool completely.

3.  For the topping, mix the mascarpone cheese with the vanilla extract and icing sugar in a small bowl. Spread this mixture evenly over the top of the cooled cake and sprinkle the chopped walnuts on top. Remember to keep the cake in the fridge.

 

NUTTY FUDGE BROWNIES

December 2, 2023 / Lyn Jones / 0 Comments


Ingredients

  • .5 c (80g) raw macadamia nuts
    ½ cup (60g) walnut pieces
    ½ cup (75g ) raw pistachio nut kernels
  • 1 cup (250g) unsalted butter, cubed or chopped
  • 250g good quality dark cooking chocolate, at least 62% – 70% cocoa solids, roughly chopped
    3 eggs
  • 1 cup (200g) brown sugar, packed
  • .125g tsp fine-grain sea salt
  • 1 tsp vanilla extract
    .75g (115g) plain flour
    .25g (40g) SR
  • (or  try 1.75 cups / 145g Almond meal, passed through a sieve)

    1.  Pre-heat oven to 170ºC FF. Lightly toast all nuts on a baking tray in oven about 8 mins. Cool.
    Lightly oil & line the bottom and sides of a 28 x 18 cm shallow tin with baking parchment, being sure to leave an overhang around each long side.

  • 2.  In a heavy-bottomed saucepan, melt the butter & chocolate together on low heat until smooth. Cool slightly. (I don’t bother with a double boiler with these brownies; as long as the butter and the chocolate are melting together on a low flame, the chocolate won’t burn, but if you’re wary of burning your chocolate, feel free to use one). Cool 5- 10 mins. Will be granular.
  • 3.  Whisk or use electric beaters for the eggs, sugar & vanilla essence until pale & foamy. Add choc. mixture, beating briefly to combine. Fold in the flour, then the nuts.
  • 4.  Pour into prepared tin, bake for 35 mins, until the top looks light in color, and feels soft to the touch. (Kamran Note: Using a cake tester to judge doneness for these brownies will serve absolutely little to no use; the cake tester will come out wet, even if the brownies are done.)
  • 5.  Allow to cool in the tin. Use paper to lift it out and when completely cool on wire rack, place in freezer for 15 minutes for easy cutting. Cut into 16 or 25 squares.
  • Enjoy at room temperature with a glass of milk, or frozen with some ice cream! These brownies will keep in an airtight container in a cool place (fridge preferably) for up to 1 week.
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