SUSTAINABLE, LOW-COST LIVING AT ITS BEST
New book proves it’s not necessary to have the perfect section to produce some perfect food
AN EVER-INCREASING population and booming property prices means sections are getting smaller, but you don’t need the perfect section to grow food. Whether you have a small urban plot or a rambling, shady backyard, Homegrown Happiness will help you create the perfect garden to suit your individual needs.
Elien Lewis is an advocate of the lowmaintenance no-dig gardening method and says this book is everything she is passionate about – food, gardening, foraging and low waste.
Homegrown Happiness is sustainable, lowcost living at its best – providing easy-to-follow seasonal guidelines for creating a robust and healthy garden ecosystem. It follows a calendar year with comprehensive advice.
SOURDOUGH CARROT CAKE with a CREAMY LEMON ICING
Sourdough starter goes wonderfully in a carrot cake as it gives a tender crumb. I love texture in a carrot cake, so I add in hazelnuts and shredded coconut. If hazelnuts aren’t available, they can be subbed with walnuts or sunflower seeds. I top and fill the cake with a creamy lemon icing that can be made using either cream cheese or labneh.
Serves 10 / vegetarian
Ingredients
CAKE
1 1/2 cups/225g white flour
2 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup/250ml liquid coconut oil or olive oil
1 cup/200g brown sugar, packed
4 eggs
3/4 cup/approx. 150g sourdough starter
1 cup grated apple
2 cups grated carrots
1/2 cup hazelnuts, chopped (can be replaced with walnuts or sunflower seeds)
1/2 cup/50g shredded coconut
ICING
200g cream cheese or labneh
1 cup/150g icing sugar
2 Tbsp lemon zest
400ml cream
Method
Preheat the oven to 200C (or 180C fan bake).
Grease or line two 18cm round cake tins (Alternatively, use one 23cm cake tin and slice the baked cake in half when icing it).
In a medium bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Set aside.
In a large bowl, whisk together the oil, sugar, eggs and sourdough starter. Add in the apple, carrot, hazelnuts, coconut and vanilla and mix well. Add in the dry ingredients and fold together until well incorporated.
Divide the mixture evenly between cake tins. If using two 18cm tins, bake them for 20–25 minutes or until a knife inserted into the middle of the cakes comes out clean. If baking in one 23cm cake tin, bake for 40–45 minutes.
Once baked, remove the cakes from the tins and cool completely before icing.
To make the icing, use a mixer to beat the cream cheese, icing sugar and lemon zest on high speed until smooth and creamy.
Add the cream and beat on low until just combined, then switch the mixture to high until stiff peaks form.
Spread one half of the icing over one of the cakes. Place on the second cake and top with the remaining icing.