Some weeks ago we went to Borough Market and had this amazing Carrot Spice Cake with coconut. Decided to give it a go and, last weekend, baked my own! It wasn’t exactly as the one from the market but it was really good and moist inside.
I baked a cake with some cream cheese frosting and some plain cupcakes. Both were delicious! The recipe under is solely for one cake.
Carrot Spice Cake
- 150 g of flour
- 1 tea spoon of baking powder
- 3/4 tea spoon of baking soda
- 1 tea spoons of ground cinnamon
- 1/2 tea spoon of ground nutmeg
- 225 g of sugar
- 2 eggs
- 3/4 cup of vegetable oil
- 275 g of carrots
- 1/3 tin of crushed pineapple (total used: 144 g net)
- 100 g of chopped walnuts (reserve some to decorate)
- 40 g of flaked coconut
- Pre-heat the oven at 170ºC.
- In a bowl mix the flour, the baking powder, the baking soda, the cinnamon and the nutmeg.
- In a large bowl mix the sugar with the eggs and the oil. Add the flour mix, stirring well.
- Peel the carrots and grate them thinly. Add it to the batter.
- Add the pineapple, the walnuts and the coconut and mix well.
- Grease a cake tin (20 cm / 8”) with butter and sprinkle with flour. Pour the cake dough into the tin and cook in the oven for approximately 35 minutes. Note that the cake will be quite moist inside and will gain some additional consistency after cooling down.
- Serve simple or with some cream cheese frosting (recipe under).
Cream Cheese Frosting
- 9 tbsp of cream cheese
- 3 tbsp of butter at room temperature
- 12 tbsp of icing sugar
- 1 tea spoon of vanilla essence
- crushed walnut and flaked coconut to decorate
- In a bowl mix the cream cheese, the butter, the sugar and the vanilla. Whisk well until you get a smooth and glowing frosting.
- When the cake has completely cooled down, using a spatula, cover the top of the cake with the frosting. You can be creative here!
- Sprinkle the frosting with some crushed walnuts and flaked coconut.
In Portugal we have a vast range of fried snacks that you will find in every supermarket or coffee shop (rissóis, croquettes, fish cakes).
When I moved to London, our first guest was a Portuguese old friend that brought us an assortment of these delicious snacks from a Portuguese shop near his place in London. I didn’t realise I missed it so much…
After that, I decided to try to cook some by myself. Today’s recipe is for Portuguese Croquettes. I cooked them with pork but they typically included beef too.
Portuguese Meat Croquettes (20 to 30 units)
- 350 g of pork minced meat
- 2 tbsp of butter
- 1 garlic clove
- 60 g of chorizo
- 1 tbsp of chopped parsley
- 60 g of butter
- 200 ml of milk
- 1 small onion
- 80 g of flour
- 1 teaspoon of lemon juice
- Salt, pepper, nutmeg and dry thyme
- 2 eggs
- bread crumbs
- vegetable oil
- In a food processor, chop the garlic and the chorizo. Cook it with two tbsp of butter in a non-stick frying pan.
- When the mixture has cooked for 1-2 minutes add the meat. Season with salt, pepper and thyme. Stir occasionally and let it cook until the meat is duly fried.
- Take out of the fire and chop this mixture in the food processor. Add the chopped parsley and let it rest.
- Chop the onion thinly. In a pan, cook the onion with the remaining butter in low fire.
- When the onion is golden and soft add the flour and mix well. Slowly add the milk, while steering, making sure that the flour dissolves and creating a thick sauce. Season with salt, pepper, nutmeg and lemon juice.
- Add the meat and mix well until the mixture separates easily from the pan.
- Turn the fire off and let it rest until the mixture is at room temperature.
- Using approximately one tbsp of dough, shape the dough into one small cylindrical form. Place on the croquette on a large tray or plate previously sprinkled with flour. Repeat until you finish the dough. Depending on the size of your croquettes you should get between 20 and 30 units.
- Get two small bowls and mix the eggs in one and place a good quantity of bread crumbs in the other. One by one, cover the croquettes first with eggs and after with bread crumbs, by dipping them first in the eggs and then in the bread crumbs.
- Fry them in hot vegetable oil or freeze them before frying for future use. You will be able to fry them directly from the freezer.