Tag Archives: walnuts

Carrot Cake

Posted on by
cortijoblog carrot cake

CARROT CAKE

I am still experimenting with using the breadmaker to make cakes and this is the recipe for a carrot cake I have just made. Next time, I will use two rectangular cake tins so that I can sandwich the two halves of the cake together.

carrot cake

Carrot Cake

This recipe is easy to prepare and only requires turning after 20 minutes.

 

INGREDIENTS for the cake

  • 85g walnuts, roughly chopped
  • 1 orange, zested and juiced
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 175g brown sugar
  • 175ml sunflower oil
  • 1 heaped teaspoon cinnamon
  • 3 eggs
  • 280g carrots, roughly grated

INGREDIENTS for the ICING

  • 50g icing sugar
  • 50g butter, softened
  • 100g cream cheese
  • 1 orange, zested and juiced
  • 1 teaspoon lemon juice

METHOD

  1. Oil and line the cake tins
  2. Measure out the flour, baking powder and salt.
  3. Add the sugar and oil to a bowl and whisk well.
  4. Break in the eggs and continue mixing.
  5. Gradually tip in the dry ingredients and beat well.
  6. Stir in 2 tablespoons of orange juice, orange zest, cinnamon, carrot and nuts, and mix well.
  7. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
  8. Leave to cool for 5 minutes and then turn out onto a baking rack.
  9. To make the icing, cream the butter and icing sugar together until smooth.
  10. Beat in the cream cheese.
  11. Add the orange zest and lemon juice, and mix well.
  12. Put some of the icing on top of one of the cakes.
  13. Spread out with a knife and sandwich the two halves together.
  14. Spread the rest of the icing over the top of the cake.

Nut roast

Posted on by
Nut roast
To celebrate finishing the olive harvest before Christmas, we normally have a roast meal cooked in the bread oven. As this year (2017) we had Aida a vegetarian working with us, I decided to cook the traditional roast plus a nut roast. This recipe is an adaptation of Felicity Cloake's post in the Guardian
Print
Ingredients
  1. 1 large sweet potato, peeled and chopped into chunks
  2. 1 medium-sized red cabbage
  3. 150g almonds
  4. 150g walnuts
  5. 40g butter
  6. 1 large onion, finely chopped
  7. 150g mushrooms, finely chopped
  8. 100g Manchego cheese, grated
  9. 100g brown breadcrumbs
  10. 2 tablespoons fresh sage, roughly chopped
  11. 1 large egg, beaten
  12. Extra virgin olive oil
  13. Salt
  14. Pepper
Instructions
  1. Cook the sweet potato in boiling, salted water until soft and mash.
  2. Oil a loaf tin approximately, line with foil and oil again.
  3. Blanch the cabbage leaves in boiling, salted water for 2 minutes. Run under cold water and then dry. Remove the central stalk so that they lie flat.
  4. Heat a frying pan and gently toast the chopped walnuts and almonds until they start to colour and transfer to a plate.
  5. Turn the heat down and add the butter. Fry the chopped onion and fry gently.
  6. Add the mushrooms and fry for another couple of minutes until they are concentrated.
  7. In a bowl, mix the nuts, onion, cheese, breadcrumbs, mushrooms, sweet potato, beaten egg and chopped sage. Season and stir well.
  8. Line the tin with the cabbage leaves, and spoon in the mixture, pressing it down well.
  9. Fold any overhanging cabbage leaves back over the top.
  10. Cover tightly with foil and bake for 45 minutes.
  11. Remove the foil from the top and put the loaf back in the oven for another 10 minutes.
Cortijo de la Plata https://cortijoblog.com/