2008年 01月 23日
脇役 supporting role
菓子類を作る時にやはり無くてはならないものが砂糖
甘いだけのお菓子は味気ないし飽きる
ほんわか塩味を感じる程ミネラル分を沢山含んでいる自然な砂糖を使うとひと味違ってくる菓子
嬉しくなる
このビリングトンという会社のホームページをみると有機、フェアトレイドなどの言葉が見える。
レシピなどもある
Carrot Cakeキャロットケーキのレシピもあるのでこんど試してみよう
http://www.billingtons.co.uk/home
Carrot Cake
The light muscovado sugar adds depth of flavour to the cake and keeps it deliciously moist, whilst the frosting is only subtly sweetened.
Ingredients
250ml (9fl oz) sunolive oil (a mixture of sunflower and olive oil)
225g (8 oz) light muscovado sugar
3 large eggs
225g (8oz) self raising flour
250g (9 oz) carrots, coarsely grated
For the frosting:
250g (9oz) mascarpone cheese
25g (1oz) unrefined golden icing cane sugar, sieved
Recipe Information
Serves 12
15 minutes to prepare
40 minutes to cook
How to Prepare
1. Preheat the oven to 180C/ fan 160C/ gas mark 4. Grease and line a 20cm(8inch) round tin with baking parchment.
2. Whisk the oil and sugar together, then whisk in the eggs one a time.
3. Gently fold in the flour, followed by the carrots. Mix gently until combined, then turn into the prepared tin. Bake for 40 mins until golden brown and a cocktail stick inserted into the centre comes out clean.
4. Cool in the tin for 10 mins,then turn out and cool on a wire rack.
5. Mix together the mascarpone cheese and the golden icing sugar. Spread over the top and sides of the cake with a palette knife. Finish with pecan halves.