Orange and carrot cakes

SCHOOL holidays and rainy mornings makes it the best time for special projects – and these cute little individual offerings are certainly special.

They’re really tasty and perfect for audience participation which means extra fun for the kids.

Ingredients

100g self raising flour 1tsp baking powder 1tsp ground cinnamon 1tsp ground ginger 125g light brown sugar 125g softened butter, Two large eggs lightly beaten 125g chantenay carrots 75g pecans or walnuts One orange

For the icing:

75g softened butter 100g mascarpone 200g icing sugar ½ tsp vanilla extract

1 tbsp orange juice

Method:

Pre-heat oven to 170°C.

Line a muffin tray with nine muffin cases or grease nine ramekins and line with baking paper.

Finely grate the carrots into a large bowl.

Chop 50g of the nuts and add to the bowl (reserving 25g for decorating).

Finely grate in most of the orange reserving a little for decoration and squeeze half of the orange over the mixture.

In a separate bowl beat the sugar and softened butter together and gradually stir in the eggs. Once combined add to the carrot mixture and stir.

In another bowl sift the flour, ginger, cinnamon and baking powder and mix.

Carefully fold the dry ingredients into the wet mixture.

Divide this between the muffin cases or ramekin dishes and bake immediately for 25 minutes, trying not to open the oven during this time.

To make the frosting simply whisk together the butter, vanilla extract and icing sugar, add the mascarpone and a squeeze of orange juice and beat to a smooth icing, adding more icing sugar or orange juice to get the correct consistency if required. Chill the frosting for 20 mins. Once the cakes are cold, pipe or spread the icing onto the top of each.

Decorate with the remaining nuts and a little grated orange.

Enjoy!

Lesley and her husband, Roberto, own Roberto’s Italian on Ocean Plaza, for more of Lesley’s recipes pop by and say hello or go to www.ritaliandiner.co.uk