Gnads wrote on Apr 2
nd, 2014 at 9:35am:
Carrot cake please Frances.
Do you use a recipe book or is the recipe passed on by word of mouth?
I was asked to make it, so I'm not going to turn around and do something else. I was going to make a carrot cake last week, but I ended up making banana bread instead, as I had three bananas that were too ripe to leave any longer.
It's a pear and raspberry cake, from a recipe by Neil Perry. Last time I used blueberries but this time I'm using raspberries - the slight tartness of the raspberries should work well. I'm not lucky enough to have any secret recipes passed down to me (cooking and baking didn't figure prominently among my mother's talents anyway).
The cake only went in about 20 minutes ago because I had to go out to get the pears and raspberries and I spent a bit of time looking around the shops....
2 ripe pears, peeled, cored and roughly chopped
juice of one lemon
180g butter, softened
180g sugar
2 eggs
200g self raising flour
100g almond meal
2 tablespoons milk
250g fresh or frozen raspberries
Preheat your oven to 180 degrees Celsius. Spray a 20cm springform pan with spray oil, and line the base with baking paper.
Pour the lemon juice over the chopped pears and toss to cover the pear chunks so that they don't brown.
Put the butter and sugar into the bowl of a stand mixer, and beat until pale and creamy. In a cup, beat the eggs together with a fork, then add it in a steady stream to the butter and sugar mixture while continuing to beat it.
In a separate bowl, sift in the flour, then whisk in the almond meal. Using a rubber spatula or wooden spoon, fold the flour and almond meal into the butter mixture in 3 separate lots. The batter will become very thick - don't worry! Stir in the milk, then carefully add the pears and raspberries to the batter and fold into the mixture with the rubber spatula.
Place the batter into the prepared springform pan, and smooth over the top with a metal spatula or knife. Put the cake into the pre-heated oven and bake for 1 hour and 15 minutes, or until cooked through. Remove the cooked cake from the oven and cool in the springform pan on a wire rack.
Once the cake is cool, run a knife around the edge of the pan to release the cake from the sides, then take the cake out of the pan. Dust with icing sugar if desired and serve.
NOTE :- IT WOULD HELP IF ALL THE ARGUMENTATIVE PEOPLE WOULD JUST DELETE THE PARTS OF THEIR QUOTES OF OTHERS THAT THEY ARE NOT DISPUTING OVER.
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