Easter baking recipe for 4 - 8 people, takes only 20 mins; recipe has sunflower oil, light muscovado sugar, self-raising flour, bicarbonate of soda, mixed spice, orange, egg, natural yogurt, carrot, honey, mascarpone, natural yogurt, icing sugar and edible flowers.
Little carrot cakes with orange & honey syrup
Course: Easter baking
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 2 large eggs
- Carrot: 200g carrots, about 2 large ones, peeled and grated
- Natural Yogurt: 50g natural yogurt
- Sunflower Oil: 150ml sunflower oil, plus a little for the tin
- Orange: 1 orange, zested and juiced (save the juice for the syrup)
- Honey: 50ml runny honey, plus extra to drizzle (optional)
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Self Raising Flour: 200g self-raising flour
- Mixed Spice: 2 tsp mixed spice
- Icing Sugar: 75g icing sugar, sieved
- Mascarpone: 150g mascarpone
- Light Muscovado Sugar: 175g light muscovado sugar
- Edible Flowers: edible flowers or extra orange zest, to decorate
Directions
- Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a largemixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest.Whisktogether the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
- Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.
