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Carrot Cake
It's been a really exciting time for us at the Red Lion Inn of late. Not only has Marcus recently been featured as the best British Pub Landlord in the highly-rated foodie magazine, Olive, in their June edition, but I've just finished filming an episode of the popular BB2 "Hairy Bikers' " series in the kitchens of the Red Lion, for a programme to be transmitted sometime during the Autumn. We came to the Hairy Bikers' notice because of our passion for fresh food and local produce, such as the fruit and vegetables from our kitchen garden at the Red Lion we also grow a selection of carrots in this patch which can be used for my recipe of this month; a spectacular Carrot Cake with Pistachio Frosting. "Eat up your carrots as they will help you see in the dark" This is what I find myself saying to my children as it was said to me and my brothers by our Mum and Dad when we were young. While it may well be a myth that carrots promote night vision, they are still one of the main best possible sources of vitamin A and vitamin C. My two favourite varieties are the Chantenay, which is smooth skinned, cone shaped and deep orange in colour. These are fantastic cooked in spring water, a little orange juice, thyme and butter. The other one is called Zino which is large, sweet and juicy; this is the variety I prefer to use to make this exceptional carrot cake. Recipe- Serves 4 peopleCarrot cakeIngredients: - 300 gm grated carrot - 3 x eggs -150 gm dark brown sugar - 115 ml olive oil - 150 gm wholemeal flour -15 gm baking powder - 5 gm cinnamon - 2 x large pinches of grated nutmeg - 75 gm desiccated coconut - 15 gm raisins Method; 1. Put all the dry ingredients apart from the coconut into a bowl and mix 2. Then add all the wet ingredients into the same bowl and mix well 3. Now fold in the desiccated coconut 4. Line an 8 inch cake tin with butter and grease proof paper 5. Place the mix into the mould and bake in a pre-heated oven (180 degrees Celsius) for approx 20-25 minutes until the sponge is springy to the touch 6. Remove from the oven when cooked and turn out onto a cooling wire 7. When cool, spread the pistachio frosting on top (see recipe) Recipe: Pistachio frosting: Ingredients: -100 gm cream cheese - 50 gm icing sugar - 50 gm unsalted butter - 50 gm peeled chopped pistachios Method: 1. Cream butter and sugar, then fold in the pistachios and cream cheese 2. Spread evenly on to carrot cake, then cut and serve ENJOY!
- Assemble all prepared ingredients on a tray next to your cooker before commencing; called "mise en place" in the industry - When making cakes and pastries, always use exact quantities of ingredients as stated in the recipe - this isn't the time to experiment! Sean Hope is the owner/chef, together with business partner, Ben Jones, of the Michelin Pub of the Year 2008, The Olive Branch Pub and Beech House B&B at Clipsham, Rutland, together with the Red Lion Inn at Stathern, Leics. Got a problem or a query with your cooking? Then just "Ask Sean" by emailing us at: This e-mail address is being protected from spambots. You need JavaScript enabled to view it . We'll pass your culinary conundrums on to Sean who will be pleased to help you out with whatever's bothering you. Marcus recommends: We sell a delicious orange muscat called Essensia that would be a delight with the carrot cake. It is made by Andrew Quady in California; he used to make fireworks, but now devotes his time to making fine dessert wines - a real treat. Suppliers: We grow our own carrots at the Red Lion Inn at Stathern, where we have a fruit and vegetable patch at the bottom of the property, so we can use the freshest possible produce in our recipes, but good farm shops are also an ecological and local source of the finest seasonal crops. You could also try the farmers' markets in the main towns around us as follows: Stamford - every other Friday Melton Mowbray (Cattle Market) - Every Tuesday & Friday. 8am – 1.30pm at Melton Mowbray Market, Scalford Road. For full details, Grantham 2nd Saturday of every month Oakham (Gaol Street) - 3rd Saturday of every month Market Harborough Farmers' Market (The Square) - First Thursday each month (except Jan) Country Market - (The Market Hall, Northampton Road) - Pistachio nuts are often available from local delicatessens; Piccolo Guadagno, 269. Gladstone Street, Peterborough, Cambs, PE1 2BS; Smiths of Oundle, 10B West Street, Oundle, Peterborough, Cambs, PE8 4EF; Silver Lane Foods, Silver Lane, Stamford, PE9 2BT Tel: 01780 755710 |
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