Tuesday 13 December 2011

Orange and Carrot Cake


Orange and Carrot Cake

Inspired by: Taste.com.au

Why?
It was a friend’s birthday, and I wanted to try something a little different.

I used:
1 orange grated (including rind)
2 medium sized carrots grated
150g dairy free margarine melted
1 cup brown sugar
2 eggs
2 cups gluten free flour
½ cup rolled oats (if oats are not in your gluten free diet substitute almond meal)
3 tsp baking powder
1 tsp cinnamon
1 tsp allspice

Topping
1/3 cup brown sugar
2 tsp cinnamon
½ orange worth of zest
2 tbsp orange juice.

What I did:
Preheat oven to 180C, and line or grease a cake tin 20cm x 30cm (or equivalent). 
In a medium sized bowl combine melted margarine, grated orange, the grated carrots and the brown sugar and mix well with a wooden spoon. 
Then add the gluten free flour, rolled oats, and baking powder and stir until well combined. 
Beat the eggs in well, and pour the mixture into the cake tin.
Bake for 40-70mins (depending on your oven) or until the cake tester pushed into the middle of the cake comes out clean.
For the topping: in a small bowl combine brown sugar, cinnamon, orange zest, and juice and mix well. Spread evenly over cake while warm.

Comments after eating Orange and Carrot cake!
The birthday girl was very happy with her cake- which was the main aim! I enjoyed the cake very much, although I think I baked it for too long for the type of pan I had. I baked it for 50 mins, but I think I should have checked it after 40 mins (the original recipe says to bake it for 70 mins). It is still delicious, orangy, cinnamony and very enjoyable.


Peanut Butter Fudge


Peanut Butter Fudge

Inspired by: Allrecipes.com

Why? We had friends coming over and one is vegan, so this was a sweet treat that she could eat.

I used:
¼ cup (60g) dairy free margarine
1 cup brown sugar
¼ cup rice milk
½ cup dairy free peanut butter
1 ½ cups icing sugar
1tsp vanilla powder

What I did:
Line a 20cm x 20cm baking tray with baking paper. 
In a small saucepan, over low heat, melt margarine, taking care not to boil it. 
Stir in the brown sugar and rice milk with a wooden spoon and continue stirring letting it boil for 2 minutes. Remove the saucepan from the heat (turn off the heat) and mix in the peanut butter and vanilla until well combined.
Lastly add the icing sugar and beat until smooth. 
Pour into the baking tray, and chill until set. 
Cut into squares and enjoy.

Comments after eating Peanut Butter Fudge!
The taste was really good, although it is very rich, so it is a good treat to share with your friends. The ingredient ratios used in this recipe were tweaked from users comments on the original posting, but I found that the fudge melted very easily (not to liquid, it just went soft). I googled this problem to try and find a remedy, but it seems to be a common problem with fudge (maybe it is the boiling point and not the ingredients, someone even suggested stirring until it is set). In the end I stored my fudge in the freezer, which helped a little, but I will do some more research on fudge science before I attempt this again! 


Carrot Cake (with orange icing)


Carrot Cake



Inspired by:
Australian Women’s Weekly

Why?
It was my mother’s birthday and  Aunties and Uncles and Grandparents were visiting.

I used:
2 eggs
1 cup gluten free self raising flour
1/2 cup rolled oats (if oats aren't in your gluten free diet substitute almond meal)
1 cup brown sugar
¾ cup vegetable oil
1 tsp vanilla
3 medium carrots grated
1tsp bicarb soda
1tsp mixed spice
1tsp cinnamon
Pinch salt

Icing
Juice of half an orange
Zest of an orange
2 cups icing sugar

What I did:
Preheat oven to 170C and line cake tin 25cm in diameter (or equivalent).
In a medium sized bowl combine grated carrot, brown sugar, vegetable oil, vanilla and eggs together and mix well with a wooden spoon. 
Add gluten free flour, oats, bicarb soda, mixed spice, cinnamon and salt, and mix until well combined. 
Pour mixture into cake tin and bake for 50-70 mins or until a cake tester pushed into the middle of the cake comes out clean.
In a small bowl mix orange juice, zest and icing sugar together until smooth, pour over cake and serve while still warm.

Comments after eating Carrot Cake!
It was delicious, especially eaten warm with the orange icing. Everyone enjoyed it very much.
I was interrupted while cooking this cake and so I’m not sure if the timing in the oven is accurate as I had to put it in the oven twice, hours apart. Allow more time the first time you bake it just in case.
Can also use this recipe for cupcakes (see above, although they are iced differently).

PS. Sorry about the terrible picture! But hopefully you can see how moist and delicious it was!