Another naughty:

Liza and youngest grandchild, Hazel

April is a month full of birthdays for us. This carrot cake can safely be made the day before, as it keeps well. We have Hazel turning one, so I decided to make this as I know her parents enjoy this cake. As we also have house guests, the cake will be handy to have on hand. Since it is a cake without butter, I feel it is a little healthier than some.

Luxury Carrot Cake

ingredients: 

275g/ 10 oz plain flour                                                                                                                       2 tsp. baking powder                                                                                                                         1 tsp. bicarbonate of soda                                                                                                                       1 tsp. salt                                                                                                                                                      2 tsp. ground cinnamon                                                                                                                     1 tsp. ground ginger                                                                                                                           200g/ 7oz dark soft brown sugar                                                                                                       100g/ 31/2 oz castor sugar                                                                                                                      4 large eggs, beaten                                                                                                                           250 ml / 9fl oz sunflower oil                                                                                                                       1 tsp vanilla essence                                                                                                                                  4 carrots, peeled and shredded                                                                                                    (about 450 g/ 1 lb)                                                                                                                                     380g/ 14 oz can crushed pineapple, well drained                                                                             125g/ 4 oz pecan or walnuts toasted and chopped.

Frosting:                                           

175g/ 6 oz cream cheese, softened                                                                                                              50g/ 2 oz butter softened                                                                                                                             1 tsp vanilla essence, ( I use a squeeze of lemon juice)                                                                             225g/ 8oz icing sugar

1. Preheat the oven to 180 C. Lightly oil a 33×23 cm/ 13×9 inch baking tin. Line the base with non stick baking paper, oil and dust with flour.

2. Sift the first 6 ingredients into a large bowl and stir in the sugars to blend. Make a well in centre.

3. Beat the eggs, oil and vanilla essence together and pour into the well. Using an electric whisk, gradually beat drawing in the flour mixture from the side until a smooth batter forms. Stir in the carrots, crushed pineapple and chopped nuts until blended.

4. Pour into the prepared tin and smooth the surface evenly. Bake in the pre-heated oven for 50 minutes, or until firm and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool before removing from the tin and discarding the lining paper.

5. For the frosting, beat the cream cheese, butter and vanilla essence, ( or lemon juice), together until smooth, then gradually beat in the icing sugar until the frosting is smooth. Spread the frosting over cake. Refrigerate for about 1 hour to set the frosting, then cut to serve.

 

Muesli:

Fellow blogger, M-R, mentioned that she’d like a recipe about muesli. I’ve copied the basic recipe out, but if anyone would like any from the list at the end, I’m very happy to copy more. Today I am going to quote from this wonderful book I bought back in the early 1970s when I was living in Zurich, as it has been my standby for all of that time. It is: ‘ Eating Your Way to Health’, Ruth Bircher, Translated by Claire Loewenfeld, published by Faber 1961.

All the Year Round

The original recipe for Muesli, worked out by Dr. Bircher-Benner, should be considered a prescription rather than a recipe. If closely followed it will not only provide the best balance of essential nutrients, but experience has shown that people will not become tired of it, if regularly taken once or twice a day- something which may easily happen if richer and more elaborate versions are offered.

Any apple which is juicy, tart and white fleshed is recommended…  I am omitting varieties, as these will vary according to where you are living. Mixing varieties is recommended.

Later on in the seasons, when home-grown apples tend to become dry and tasteless, their flavour can be improved by the addition, just before serving, of some freshly-grated orange or lemon peel, orange juice or rose hip puree.

Basic Recipe

Note: Before any of the following Muesli recipes can be prepared, the rolled oats or oatmeal must be soaked beforehand for 12 hours. It is not necessary to soak the quick-cooking varieties if they have to be used. They are, however, not so valuable since heating processes have been used in their manufacture. The less heat a cereal has undergone, the greater will be its value.

 1D APPLE MUESLI

Ingredients:  Per person:

1 level tablespoon rolled oats (or 1   1 tablesp. Sweetened condensed

desertsp. Medium oatmeal)                   milk

soaked for 12 hours in 3                         1 large apple (or 2-3 small ones

tablesp. water                                            about 7 oz./ 84g. in weight)

1 tablesp. Lemon juice                             1 tablesp. Grated hazelnuts or

almonds

 Method:

1. Mix lemon juice and condensed milk to a smooth cream.
2. Add to oats, stirring thoroughly.
3. Wash apples, wipe with cloth and remove tops, stalks and any blemishes.
4. Using a two way or Bircher grater, grate apple into mixture, stirring frequently to prevent discolouring.
5. Sprinkle nuts over the finished dish and serve immediately.

Note: 1-2 tablesp. Water or orange juice can be added if required, depending on the variety of apple used and the length of time they have been in store.

This basic recipe gives the idea, and there are many variations such as:

2D APPLE MUESLI WITH NUT CREAM OR ALMOND PUREE

3D APPLE MUESLI WITH YOGHOURT

4D APPLE MUESLI WITH CREAM

5D MUESLI MADE WITH SOFT OR STONE FRUIT

6D MUESLI MADE FROM FRUIT MIXTURES

7D MUESLI MADE FROM DRIED FRUITS

 NOTE: Apricots and plums should be avoided by anyone suffering from gastric and intestinal complaints.

D stands for diet.