RECIPES

CLASS 61 – Carrot Cake

Ingredients: 6 oz (175 g) light brown sugar, 6 fl oz (175 ml) sunflower oil, 3 large eggs, lightly beaten, 5 oz (140 g) grated carrots, 3½ oz (100 g) raisins, 6 oz (175 g) self-raising. flour, 1 teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon, half teaspoon ground nutmeg, grated zest of one large orange.

Frosting: 6 oz (175 g) icing sugar, 2 tablespoons orange juice

Method: Preheat oven to 180°C (fan 160°C)/gas 4. Oil and line base and sides of a 7 inch (18 cm) square cake tin with baking parchment. Tip sugar into large bowl, pour in oil, add eggs. Lightly mix with wooden spoon then stir in grated carrots, raisins and orange zest. Mix flour, bicarbonate of soda and spices, then sift into bowl. Lightly mix all together until amalgamated. The mixture will be fairly soft and almost runny. Pour mixture into prepared tin and bake for 40-45 mins until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. Beat together the frosting ingredients in a bowl until smooth. Drizzle the icing back and forth in diagonal lines.

CLASS 62 – Victoria Sandwich Cake

Ingredients: 6 oz (175g ) butter or margarine; 6 oz (175g) caster sugar; 3 large eggs, beaten; 6 oz (175g) self-raising flour.

Method: Grease two round 8-inch (20 cm) tins. Cream butter and sugar until pale & fluffy. Beat in eggs adding a little flour between each addition. Gently fold in remaining flour. Divide mix equally between two tins and bake at 180˚(fan 160°C)/Gas Mark 4 for 25 to 30 mins. Turn out on to wire rack to cool. Sandwich together with raspberry jam and dust lightly with caster sugar.