Tag Archives: traybake

Coconut carrot slice…not for cinema consumption!

Unfortunately I am not graced with a pantry like Nigella’s (and that’s not a euphemism). It’s a pretty rare occurrence to be able to bake something using only supplies that are already in the cupboard, without the need for a trip to the shop. However, that’s exactly what happened to me on Friday night, when I decided to take part in National Baking Week and try a new recipe for coconut carrot slice…

The inclusion of grated carrot made it amazingly moist but unlike your typical carrot cake it didn’t have a cream cheese frosting and instead was topped with a crunchy mixture of dessicated coconut, sugar and butter…

To make it you need…

250g unsalted butter

300g light muscovado sugar

1 tsp vanilla extract

3 eggs

200g self-raising flour

50g dessicated coconut

200g carrot, grated

2 tsp ground mixed spice

1/4 tsp salt

Preheat the oven to 160 degrees and line a (20cm x 30cm) tray with greaseproof paper.

Gently melt the butter in a large saucepan and then leave to cool for about 5 minutes before adding the sugar, vanilla and eggs. Beat until smooth with a wooden spoon. Stir in the flour, coconut, carrot, spice and salt. I discovered at the last minute that I didn’t have any mixed spice so I improvised and used 1/4 tsp of ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves and a few gratings of nutmeg, which worked perfectly well!

Tip the mix into the prepared tin and bake for 30 minutes. Whilst the cake’s in the oven you need to make the topping with…

85g dessicated coconut

25g light muscovado sugar

25g melted butter

Mix the coconut with the sugar, then add the melted butter and stir together. Smooth this crumbly topping over the cake and pop back in the oven for a further 10 minutes until golden and a skewer inserted into the centre of the cake comes out clean.

Leave it to cool before cutting into about 15 generous slices… 

I love having a few simple traybake recipes up my sleeve and have definitely added this one to my repertoire. My only word of warning is that coconut carrot slice doesn’t make for a very suitable cinema snack! After managing to sneak my contraband cake into the cinema on Saturday, I ended up with a very messy lapful of dessicated coconut and sugar 🙂 Hey ho, I’m sure there are worse things that could’ve happened!

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Essential festival packing….

Tomorrow morning I’m heading off to the Big Chill Festival. Despite this being my 5th year of attendance, the annual ritual of packing far too much and jaunting off to a field in the middle of rural Herefordshire still hasn’t lost it’s excitement! Earlier today I wrote a Facebook status about the fact that I’ve stocked up with 2 litres of booze, tonic water, limes, bin bags, wet wipes, wellies, a selection of hats and a big fur coat and asking…’what more could you want for the perfect festival experience!?’ the answer, of course…home baked goodies to sustain the (possibly) soggy campers!

The logistics of carrying these baked goods was at the forefront of my mind so cupcakes or anything too fragile were instantly ruled out. I decided the flatter the cake the better and googled ‘tray bakes’. Waitrose came up trumps with what I have now deemed to be perfect festival fodder…

Plum tray bake with a cheesecake ripple

200g tub cream cheese

1tsp vanilla extract

3tbsp caster sugar

4 medium eggs

175g unsalted butter, softened

175g dark muscovado sugar

200g self-raising flour

400g ripe plums, halved, stoned and roughly chopped

Preheat the oven to 180 degrees. Grease and line a 28cm x 18cm  shallow baking tray making sure that the paper comes up higher than the rim of the tin.

Beat the cream cheese, vanilla extract, caster sugar and one of the eggs together until smooth.

In another bowl beat together the remaining eggs, butter, muscovado sugar and flour.

Now comes the assembling part…spread half the creamed flour mixture onto the base of the lined tray, dollop half the cream cheese mixture on top and swirl it around to create a marbled effect. Scatter over half of the plums. Then spread over the remaining flour mixture and dot with the last of the cream cheese mixture before topping with the plums.

Bake for 40/45 minutes until risen and firm to the touch. Leave to cool in the tin before cutting into approx 10 pieces (I need mine to stretch to 14 so that I don’t leave any of my friends wanting!).

This photo makes it look a bit overcooked but inside it looks just right…

The smell coming from the oven as it was baking was mouthwateringly divine…if this cake lasts until tomorrow without being devoured by either me or my housemates it’ll be a pure miracle!

And then there’s the issue of whether it can survive being packed into tupperware to endure a long car journey and whether it’ll still be edible after being dragged along on a trolley on the trek from the car park to the campsite! By which point I will probably be hungry enough to eat my own arm and will most definitely have earned myself a slice!

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