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RECIPES

Many people ask for the recipes of the food we cooked during your stay....particularly the cakes...

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Lemon Cake

Ingredients

2 large eggs

155g fine or caster sugar

155g butter

155g self-raising flour

1 lemon (zest & juice)

60g fine or caster sugar

Carrot Cake

Ingredients

175g brown sugar

175g sunflower oil

3 eggs

150g grated carrot

175g self-raising flour

1 tsp bicarbonate

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

250g mascarpone cheese

85g icing sugar

15ml orange juice

zest of 1 orange

1. Mix the eggs and sugar in a mixer or by hand until light and fluffy

2. Add the oil and carrots and mix thouroughly

3. Stir in the flour, bicarbonate, salt, cinnamon and nutmeg until combined

4. Pour the mix into a lined loaf or square tin

5. Cook in a preheated oven (180 degrees) for 40 minutes

6. Remove from the oven and the tin and leave to cool on a cake rack

7. While the cake cools mix the mascarpone topping by combining the mascarpone, icing sugar and orange juice

8. When the cake is cool cover the top with the icing and finish with orange zest.

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Chocolate Brownies

Ingredients

500g caster or fine sugar

6 large eggs

375g dark chocolate 

375g butter

1 tbs vanilla extract

225g plain flour

1 tsp salt

1. Melt the butter and chocolate in a saucepan on a low heat (do not overheat or it will burn)

2. In a mixer or by hand beat the eggs, vanilla extract and sugar until light and fluffy

3. When the chocolate mixture has cooled slightly, add to the egg mixture and beat again

4. Add in the flour and salt and combine thoroughly

5. Pour the mix into a lined brownie cake tray 

6. Cook in a preheated oven (180 degrees) for 25 minutes

7. The brownies should have a paler brown top, slightly cracked but with a soft, gooey middle

8. Leave in the tin to cool and then cut into individual brownies. 

1. Cream the butter and sugar​ together in a mixer or by hand until pale and creamy

2. Beat in the eggs one at a time

3. Stir in the flour & zest gently by hand until all combined

4. Pour the mix into a lined loaf cake tin

5. Cook in a preheated oven (160 degree) for 30-35 minutes

6. Remove from the oven and use a skewer to make holes in the cake

7. Pour over the mixed lemon juice and remaining sugar and leave to cool

8. Remove from the tin and eat!

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