Summer fair
Making something special for a summer fete or school fair? Here are three recipes to try plus hints and tips for getting your creations there intact
A large cake to slice (or sell whole) makes a great centrepiece for a stall, and carrot cake is always a favourite. This one contains nuts so label it for allergens or leave them out entirely (or see tip, right). Unicorns are still on trend with kids, so the cupcakes are bound to be a hit, too. Lollies are a must on hot days and our frozen banana pops, as well as containing fruit, will stay frozen for a good amount of time.
Easy carrot cake
SERVES 10-12 PREP 35 mins COOK 25-30 mins plus cooling EASY V ❄ un-iced
235ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1½ tsp vanilla extract
½ orange, zested
265g self-raising flour
2½ tsp ground cinnamon
335g light muscovado sugar ¼ nutmeg, finely grated
265g carrots (about 3), grated 100g sultanas or raisins
100g walnuts, chopped (optional) For the icing
100g slightly salted butter, softened 300g icing sugar
100g full-fat soft cheese 1 Heat the oven to 180C/160C fan/ gas 4. Oil and line the base and sides of two 20cm cake tins. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Whisk together the flour, cinnamon, sugar and nutmeg with a good pinch of salt in a bowl.
2 Mix the wet ingredients into the dry, along with the carrots, sultanas and half the nuts, if using. Divide between the tins and bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins. 3 To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding bit by bit to stop the icing splitting). Remove the cakes from the tins and sandwich them together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
PER SERVING (12) 680 kcals • fat 37g • saturates 8g • carbs 78g • sugars 61g • fibre 3g • protein 8g • salt 0.6g