To all the lovely mums out there. You do an amazing job. ❤️
You are always there when you are needed and always there when we think better. You are always there because if you weren’t there would have been hell to pay for. You feel unappreciated and undervalued. Without you we wouldn’t get to school on time, without you ‘stuff’ wouldn’t get done.
You are everything and you are more. To all the mums, you are loved and needed. It might take us until our adulthood to realise that or even when we have children of our own, but we very much appreciate you. Thank you ❤️
I do love a bit of developing recipes, and this seemed a great time to look at something different.
Based around a carrot cake in method and baking this moist cake will make a great centre piece for Mothers Day and even for Easter. If you can make it a day or 2 in advance before topping – it will keep in a sealed container for 2 days – the flavour improves as the spice flavour comes out a little more.
Preheat the oven to gas 3/150c and line (base and sides) an 8″ round cake tin with a loose base.
For the cake –
- 170g light brown sugar
- 180ml sunflower oil
- 4 eggs
- 120g grated carrots
- 80g chopped dried figs
- 180g gluten free self raising flour
- 75g shelled, broken pistachios
- 2/3rds level teaspoon speculaas spice
For the topping –
- 200g mascarpone cheese
- 120g passion fruit curd (I use Mrs Darlington’s)
- 4 fresh figs – each sliced into 6 pieces
- 25g additional pistachios, crushed or broken up
To make the cake, whisk the oil, sugar and eggs until fully beaten and blended together. Stir in the chopped figs and carrot. Toss the broken nuts into the gluten free flour and spice and then stir into the cake mix. It’ll be a bit runny, so take care when poring into the cake tin. Bake in the middle of the oven for about 45 – 50 mins, or until an inserted skewer comes out clean. Remove from the oven and cool in the tin before removing from the tin and remove the greaseproof paper from the cake. Cool completely on a wire rack. If storing at this stage, pop in the sealed container. Otherwise carry on to top.
To make the topping, whisk the curd into the mascarpone and spread over the top of the cake, decorate with the fresh figs and scatter with the broken nuts. Slice.
And before anyone asks – I am sadly not on commission from Mrs Darlington’s. It is a local producer to me and they make a fantastic range of products – some of which are award-winning, they taste fantastic – it’s why I use them. Just in case you were thinking 🙂
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