Tag Archives: bronte aurell

Recipe: Bronte’s lovely carrot cake

October 5, 2014 | Leave a comment

Many moons ago, I used to work for innocent drinks. I wore many hats there, one of which was ‘Chief Carrot Cake Baker on Fridays”.

I was reading through some old books today and found the recipe in the innocent ‘Hungry’ cookbook and thought it would be a good time to re-post the recipe in here.

This is the same carrot cake we serve at the cafe. What makes it different is that we use pinenuts in the cake – and the icing is not sickly sweet: the lime and cream cheese works well against the sweetness of the cake base.

The recipe was originally made as a bit of a bet. Jonas said to me: ‘I bet you can’t beat that carrot cake’ about a lovely cake we’d had in a cafe one weekend. I accepted the challenge. I kid you not: 36 different version later in one weekend, and this is the result. It still stands the test of time and Jonas still agrees he hasn’t eaten a better one since then (or maybe he’s just really sick of carrot cake?)

Photo in the innocent book is by the brilliant Clare Shilland.

 

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Recipe: Bronte's lovely carrot cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Serves: 8+
Ingredients
  • 4 eggs
  • 200g caster sugar
  • 200g dark brown sugar
  • 400ml sunflower oil
  • 400g self-raising flour
  • 1 tsp salt
  • 1 tsp vanilla sugar (we love Tørsleffs Vanilla)
  • 11⁄2 tsp ground cinnamon
  • 11⁄2 tsp mixed spice
  • 400g grated carrots
  • 100g pine nuts
  • Topping:
  • 250g cream cheese
  • Juice and zest from a whole lime
  • 75g icing sugar
Instructions
  1. Whisk the sugar and egg until light and airy, gradually adding the sunflower oil.
  2. Sift the dry ingredients into a bowl and fold into the egg mixture. Fold in the carrots and the pinenuts.
  3. Pour into a large tin (about 25x35cm) and bake at 170°C for about 30-35 minutes or until done (when a skewer inserted into the middle comes out clean). Leave to cool.
  4. To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.

photo copy

Kale, rye grain, broccoli & apple salad

October 2, 2014 | Leave a comment

KaleSalad

 

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Kale, broccoli & apple salad

  • 150g dry weight rye grains
  • 200g tenderstem broccoli
  • 1 red apple
  • 100g kale
  • 50g hazelnuts, toasted
  • Dash of lemon juice, olive oil, salt and pepper

Starting one day in advance: Soak the rye grains (or whole wheat, spelt or barley if preferred) overnight in double the amount of water. 
The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).

Boil the broccoli for 3-4 minutes. Drain and leave to cool down in cold water.

Pick kale off the stem and slice. Massage gently using your hands in a bowl with a bit of lemon juice and oil until dark green and soft – this takes a few minutes.

Toast the hazelnuts in the oven for about 5 minutes and set aside.

Chop the apples into small bite sized pieces and toss them in lemon juice to prevent them discolouring.

Mix all ingredients together in a mixing bowl and season, serve immediately.

If you want to cook rye grain on the day without soaking, increase boiling time (it will take around 35 minutes). If you can’t get hold of rye grains (you can buy them at ours and online from health shops, too) you can substitute with spelt grain or barley. Amend the cooking time if using different grains as these may need shorter boiling.

 

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