1. Preheat the oven to 180°C. Grease and base line a 20cm round cake tin.
2. Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour the wet ingredients into the flour, mix well until evenly combined. Spoon the mixture into the tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.
3. For the topping, beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife.
|Over-ripe Pineapple. Pureed||100g|
|Leftover Cooked Carrot. Pureed||120g|
|Vanilla Essence||0.5 Tsp.|
|Ground Cinnamon||0.5 Tsp.|
|Soft Brown Sugar||250g|
|Bicarbonate Of Soda||0.5 Tsp.|
|Self Raising Flour||250g|
|Sunflower Oil||125 Ml|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.