|Lunch: Lily's favorite, butternut squash and parsnip soup.|
So I was up bright and early getting ahead of the curve. Children were eating their breakfasts while I made their lunch and prepped the dinner, so we could get a clear run at the job in hand. A Sunday, however is not complete without a sweet treat. So while the kids favourite vegetable soup was simmering and the chicken, bacon and mushroom roast was resting in the fridge, I cast my eye over twitter-town and blog-land to see what looked good for afters.
|Dinner: Jointed chicken, a quicker way to a Sunday roast.|
I came across a recipe on Paula's Sweet Treats, for a carrot cake that caught my imagination. I have been convinced for a number of years that I already have the best recipe for carrot cake in the world, but I now stand corrected. It turns out it was only the second best.
Cinnamon syrup is the magic ingredient in this lovely cake, The sponge is very moist anyway, but the syrup makes it gorgeously gooey. And it has carrots in it - so it's super healthy as well *cough*! The top notes of orange and the syrup combine to conjure up the smell of Christmas and The Editor has already booked it into the festive menu, although I'd be more than happy to eat it anytime.
This is changed a bit from the original, as you do, depending on personal/family tastes. Here's what I did.
1 orange (rind only, save the juice for the icing)
250 ml corn oil
225 gr muscovado sugar
3 large eggs
250 gr carrots grated (around 3 medium sized carrots)
225 gr self raising flour
1 tsp cinnamon
1/2 tsp ground ginger
Thin orange rind strips to decorate
150 gr Philadelpia cream cheese
Juice of half an orange
50 gr icing sugar
220 gr muscovado sugar
200 ml of water
1 tsp ground cinnamon
1 cinnamon stick
To make the sponge
Preheat oven to 180c. Grease and line two 8" sandwich tins. With a whisk beat the oil and muscavado sugar and eggs together. Stir in the orange zest and carrots. Sift the flour, cinnamon, ginger and a pinch of salt over the mixture and fold in. Divide the mixture between the two prepared tins and bake for about 25 minutes or until skewer comes out cleanly.
Put the tins aside to cool for a few minutes before removing the sponges onto a wire rack, peel the baking parchment from the backs and leave to cool completely.
To make the icing
Beat all the ingredients together until smooth. Sandwich the two sponges together using about a third of the mixture and spread remaining on top. Put a few orange peel ribbons on top for prettiness.
To make the cinnamon syrup
Place all ingredients in small, heavy bottomed saucepan and stir over low heat until sugar is melted. Simmer gently until mixture thickens, set aside to cool.
To serve, let each person drizzle over the syrup on their own individual slice according to taste.
So not a 'day of rest Sunday', but the greenhouse is ready for its new inhabitants and everyone still had a proper Sunday dinner. And I discovered a lovely cake that I will be revisiting in the future. Hurrah!