Carrot cake NATALIE EMERY (NEÉ REID)
A few years ago, our family put together our own cookbook. My aunty organised for family members as far as England to send their favourite recipes, with a little bit about themselves, too. Some of those people have since passed away, but the recipes they were famous for live on. The recipe book is now lovingly covered in cake mix. My grandmother tells me that my great-grandmother actually used to enter cakes, honeys and jams into shows as well, so I know she is especially proud of me for keeping that alive. I guess it brings back memories for her, too.
SERVES 10 PREP AND COOK TIME 1 HOUR 40 MINUTES
2 cups (300g) plain flour 2 teaspoons baking powder 1½ teaspoons bicarbonate of soda 1 teaspoon cinnamon 1 pinch of salt 1½ cups (330g) raw sugar 4 eggs, whisked 200ml canola oil ½ teaspoon vanilla extract ½ cup (50g) chopped walnuts, toasted 2 cups (300g) coarsely grated carrot 440g can crushed pineapple, drained well
1 Preheat oven to 170°C (150°C fan-forced). Grease a 12cm x 25cm loaf pan and line base and sides with baking paper.
2 Sift flour, baking powder, soda, cinnamon and salt into a large mixing bowl.
3 Add raw sugar and mix together with a wooden spoon. Add whisked eggs, canola oil and extract to the flour mixture. Stir until combined.
4 Add walnuts, carrot and pineapple. Mix well with wooden spoon. Spread evenly in prepared pan. Bake for 1 hour 15 minutes or until a skewer comes out clean when tested (cover cake loosely with foil after 1 hour if over-browning).
5 Top with Cream Cheese Frosting (see recipe, previous page). Suitable to freeze. Not suitable to microwave.
Scones CLAIRE MARSH
I got into baking out of a love of all things sweet, and the ritual of sitting down to tea and scones. There’s something so peaceful, calming and traditional about a cup of tea and a scone. My nanna always had afternoon tea ready when we came to visit. For me, it’s about being part of a legacy of women who have taken their passion for feeding their families, sharing knowledge and baking our hearts into goods we create.
MAKES 12 PREP AND COOK TIME 30 MINUTES
3 cups (450g) self-raising flour 80g organic butter, at room temperature 1 cup (250ml) buttermilk, approximately, at room temperature
1 Preheat oven to 220°C (200°C fan-forced).
2 Sift the flour into a large bowl. The more times you sift it, the better (I sift two to three times). Rub butter into flour until it resembles breadcrumbs. This is where the butter being at room temperature really helps, as it’s easier to handle and works into the flour well.
3 Make a well in the centre and add the buttermilk. Mix with a blunt knife until it becomes a soft dough. Add an extra ¼ cup (60ml) if needed.
4. Turn dough out onto a lightly floured surface. Knead gently until mixture comes together. Don’t over-knead or scones become hard, like rocks. Pat into a 2cm high round and cut scones with a 5.5cm scone cutter. Don’t twist the scone cutter or the scones won’t rise up straight – they fall to the side. Press dough back together and cut more. (Note: each time dough is recombined, scones will be less tender.)
5 Place on a tray about 1cm apart. Bake for 20 minutes until golden and risen.
6 Transfer to wire rack to cool. A great scone will sound hollow when tapped on the bottom. Suitable to freeze. Not suitable to microwave.