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