This is a new recipe which came with the ‘baby’ Rockcrok. I have eaten it once before but not actually made it – until last night’s Pampered Chef party. Well, I still didn’t actually make it – the guests did! – but I helped out here and there and saw just how easy it was. The thing which impressed me the most was how easily it dropped out of the Rockcrok when I turned it out. It just came straight out, absolutely no encouragement needed!! Plus it tasted absolutely fab, not at all rubbery like some microwave cakes can be. LOVED it! Make it – you won’t regret it.
Upside Down Pecan Carrot Cake. Beautiful!
175g dark soft brown sugar
2 tbsp water
100g pecan halves
200g trimmed and peeled carrots
150g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
Finely grated zest of 1 orange
150ml sunflower oil
- Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
- Put onto the hob on medium heat for 3-5mins or until sugar is dissolved and mixture begins to bubble, stirring
continuously using Small Mix ‘N Scraper. Remove from heat and cool for 2 minutes.
- Starting on the outside edge of the Casserole, carefully place about 85g of the pecans upside down, close together in a circular pattern, in brown sugar mixture. Set aside.
- Coarsely chop remaining pecans in Food Chopper. Set aside.
- Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
- Zest orange using Microplane Zester directly into Batter Bowl.
- Using Small Adjustable Measuring Spoon add baking powder, cinnamon, mixed spice to the Batter Bowl. Add remaining sugar, flour, and chopped pecans to the bowl and stir using Bamboo Spoon.
- In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture, mix until well combined using Small Mix N Scraper. Spoon mixture carefully into Rockcrok and level surface.
- Microwave, uncovered, on HIGH for 7-9 minutes or until a wooden cocktail stick/ cake tester comes out clean when inserted into the centre of the sponge. The top will look quite moist and side shrunken away slightly. Remove cake from microwave to Stackable Cooling Rack. Let it stand, covered for 5 minutes, if you can resist the smell. Carefully invert the cake onto a serving plate. Serve warm or cold.
This cake is called Daddy cake because my daddy likes it!! It has been inherited from my fabulous mum. It is really difficult to describe because it is technically a light fruit cake (I think) but this doesn’t really help people to know whether to try it or not. It is definitely NOT a fruit cake like you get at weddings or christmas. It isn’t like a dundee cake either. It is more “cakey” than either of those and yet it is more dense than a Victoria Sponge. In short, its Daddy Cake! There is nothing else I know like it! It tastes fabulous, and (especially if you have a big mixer) is simplicity itself to make.
Daddy Cake cooling in the Mini Baker
8oz Self Raising Flour
4oz Butter (soft if possible)
4oz Sugar, plus extra for sprinkling
1tsp Mixed Spice
4oz Dried Fruit
- Heat oven to 170.
- Add Flour, Butter, 4oz Sugar, Egg and Mixed Spice to mixer.
- Beat on high until well combined and slightly lighter in colour.
- Turn mixer down to low. Whilst still beating add enough milk to make a soft dropping texture.
- Add Fruit and gently mix through.
- Use Small Mix ‘N Scraper to transfer into Mini Baker (and not leave any behind!). Flatten top. Sprinkle with Granulated Sugar
- Bake in the oven for approx 35-40 mins until cake tester comes out clean.
This recipe has been adapted from one in a Sainsbury’s magazine a couple of years ago. It looks very impressive and my children LOVE it and request it frequently!
225 soft butter
225 caster sugar
4 medium eggs
225 self-raising flour
3 tbsp milk
2 tbsp cocoa powder, sifted
2 tsp red food colouring
1 tsp vanilla extract
200g soft butter
200g icing sugar, sifted
1 vanilla pod or 1/4tsp vanilla extract
- Preheat the oven to 180C/ fan 160C/ gas 4. If your Stoneware Mini Baker isn’t well seasoned lightly grease it, if it is seasoned I really wouldn’t bother!
- Cream together the butter and sugar in an electric mixer or with electric hand whisk, until pale and fluffy. Add eggs one at a time whilst mixer is still on. If the mixture looks curdled add a spoonful of flour and beat vigorously. Fold in the flour and add the milk.
- Put half the mixture in Classic Batter Bowl. Add cocoa powder to one half and the food colouring and vanilla extract to the other. You are aiming for a scary level of red here!! It does darken in the oven.
- Put a spoonful of cocoa mixture in the Mini Baker, then of red. Alternate until none is left. Don’t bother to level the top – I know you want to but just don’t! Bake for 45-50 mins until Cake Tester comes out clean. Leave to cool for 5 minutes and then transfer to Stackable Cooling Rack to cool completely.
- For the icing, put the butter into electric mixer (or Batter Bowl and electric hand whisk) and beat at Max speed for 3 minutes, until pale and creamy. On low, gradually add the icing sugar. Using Petite Paring Knife split the vanilla pod and scrape the seeds into the bowl (or add extract if using). Beat at Max again for 3 minutes until the icing has increased in volume and is light and fluffy. Ice the top and the sides of the cake, I go for a “snowy” look rather than a flat…much easier!
- Present with a flourish – Ta Da!!!