Another foodie Saturday

Today I had another Urdu lesson, and then went back to the food market. This time I had a Moroccan meatball stew with vegetables and cous cous…

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…followed by a slice of fig, honey and hazelnut tart:

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And then I spent a very satisfying afternoon producing ratatouille, a carrot cake, and a courgette cake, for the LFGSS Bake-Off that I’m going to tomorrow. (I’m ridiculously excited about a whole roomful of cyclists and cake, and very much encouraged by how seriously people seem to be taking their contributions.)

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The carrot cake was made to my mother’s recipe, which is a curious fusion of two others – Cranks and Sarah Brown. It’s crazily easy (I must have had it in the oven within ten minutes), and goes thus:

melt:
4oz butter
4oz honey
4oz sugar (Mum usually leaves this out; I compromised and put in 2oz)

stir in:
6oz SR flour
2oz dessicated coconut (apparently this really complements the texture of the carrot, but I didn’t have any, and so left it out)
8oz grated carrot
2oz raisins
1 tsbp (according to Sarah Brown) / 1tsp (according to Cranks)
1 tsp nutmeg

then:
2 beaten eggs (which I left out, in order to make the cake vegan)

oven:
180
30-45 minutes

And that’s it! It was made from start to finish while the courgette cake was undergoing its 3-hour oven marathon, and seems to have turned out rather well. I’ll report back on the courgette cake tomorrow, once I’ve checked it’s fit for human consumption.

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One Response to “Another foodie Saturday”

  1. Tom Says:

    There’s something slightly sinister/odd about the 3rd cake down! ;o)

    Enjoyed reading your blog, thanks.

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