Carrot cake is something else that is synonymous with Easter. Here the traditional carrot cake is spiced up with the addition of chai (Indian spice tea) and finished with coconut icing.
Prep time 45 minutes/Cook time 30 minutes/Serves 12
Ingredients:
Finely-grated zest and juice of 1 unwaxed lemon
75g (2 2/3 oz) raisins
125g (4 ½ oz) desiccated coconut
200g (7 oz) plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
3 tsp ground cinnamon
1½ tsp ground ginger
1⁄4 tsp ground cloves seeds from 8 cardamom pods, crushed to a powder
1⁄4 whole nutmeg (about ½ tsp)
175g (6 ¼ oz) light brown sugar
175ml (7/10 cup) sunflower oil
3 medium eggs
1tsp vanilla extract
2 carrots, coarsely grated
1 apple, coarsely grated, core discarded
75g (2 2/3 oz) walnuts, chopped
For the icing (frosting):
100g (3 ½ oz) very soft unsalted butter
1 x 280g (10 oz) pack full-fat soft cheese (we used Philadelphia)
150g (1/3 lb) icing (confectioners’) sugar, sifted
½ tsp ground cinnamon
a small pinch of ground cloves
a small pinch of ginger
a small pinch of freshly-grated nutmeg
Method:
Pre-heat your oven to 180°C (160°C fan/355F/gas mark 4). Line the base and sides of 2 x 20cm (2 x 8 in) tubular sponge tins.
Gently heat the lemon juice and raisins in a small pan, stir in the zest, then set aside to cool. Spread out the desiccated coconut on a baking tray and toast in the oven for 4-5 minutes until golden (keep an eye on it as it toasts, as it can burn quickly). Turn onto a plate to cool and reserve 50g (2 oz) for the topping.
Sift together the flour, a pinch of salt, the baking powder, bicarb and spices into a bowl. In a separate bowl or a jug, whisk together the sugar, oil, eggs and vanilla extract until thoroughly combined.
Add the wet ingredients to the flour mix along with the grated carrot, apple, toasted coconut, walnuts, raisins and their soaking juice. Stir well, then divide equally between the prepared cake tins.
Transfer to your pre-heated oven and bake for 25-30 minutes or until a skewer inserted into the centre of the cakes emerges clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
For the icing, beat the butter until creamy then add the cream cheese and beat again. Finally, gradually whisk in the icing sugar and spices.
Sandwich the cooled cakes together with a quarter of the frosting and a scattering of toasted coconut. Use a palette knife to spread the rest of the frosting evenly over the top and sides of the cake. Lightly press the remaining toasted coconut onto the top of the iced cake, and up the sides if you like.
Mint-glazed Roast Leg of Lamb
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This is a classic slow-roasted leg of lamb that’s dressed with a mint-sauce based glaze.
Prep time 15 minutes/Cook time 120 minutes/Serves 6
Ingredients:
1 leg of lamb approx. 2kg (4 ½ lbs)
2 tsp olive oil
160ml (2/3 cup) fresh mint sauce (see previous recipe)
6 tbsp honey
2 large onions, peeled and sliced thickly
roast potatoes and green beans, to serve
Method:
Preheat the oven to 190°C, (170°C fan/375F/gas mark 5).
Remove the lamb from the fridge and unwrap 30 minutes before roasting. Place in a large roasting tin and pat dry with kitchen paper.
Rub the olive oil all over the lamb and season with salt and freshly ground black pepper. Use the tip of a sharp knife to make 7-8 deep cuts into the lamb. Whisk together the mint sauce and honey to form the glaze. Spoon a little of the mint sauce glaze into each cut. Transfer to your pre-heated oven and roast for 1 hour.
Remove the roasting tin from the oven and spread 2 tbsp of the remaining mint sauce glaze all over the joint. Return to the oven and roast the lamb for a further 40 minutes, covering the joint loosely with foil to prevent overbrowning after 20 minutes. Add the onion slices to the tin, turning to coat in the meat juices in the base of the pan. Roast for another 20-30 minutes or until the lamb is cooked to your liking and the onions are just tender.
Transfer the lamb to a warmed serving platter, cover with foil and set aside to rest for 30 minutes. Keep the onions warm in a low oven. Serve the lamb and onions with the remainder of the mint sauce and accompany with roast potatoes (or new potatoes) and steamed green beans, if liked.
