Jasmine’s 5 Valentine’s Day Bakes You’ll Love

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If there was ever a brilliant excuse to do something a little special in lockdown, it has to be Valentine’s Day. Whether you’re baking for your sweetheart at home or want to deliver a lovely treat to your nearest and dearest, I’ve rounded up some ideas to brighten up your weekend. Lemon Basil Almond Drizzle Cake This cake is a firm favourite from East by West (page 95). This is a lighter take on a classic lemon drizzle, with a beautiful freshness from the basil. It’s made using a base of ground almonds and tapioca. Chocolate Raspberry Muffin Volcanoes The ultimate Valentine’s Day recipe, these muffin volcanoes are ooey-gooey and oh so delicious. They are not too sweet but just sweet enough thanks to sticky jam and dark chocolate. I make these using a gluten-free flour mix. Blackberry Apple Ginger Buckwheat Cake A mouthwatering cake that’s vegan and gluten-free — what more could you ask for? Delicious for a special breakfast hot out the oven or an afternoon tea, I love the t

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To:

1. Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter.
2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg.
3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl.
4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool.
5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down completely. Remove the cakes from the tins.
6. Spread the cooled cakes with the frosting. (Or freeze the cakes until needed, defrost, then add the frosting to serve.) Place one round cake on top of the other (cut into 15 slices) or slice the traybake into 30 small squares. Crush the additional walnuts and sprinkle over to decorate.
*If you’re making yoghurt ‘cream cheese’, line a sieve with two pieces of kitchen paper and place over a bowl. Pour in the yoghurt, cover with a plate and leave to strain in the fridge for 24 hours or longer. When the yoghurt has strained and thickened, mix with the rest of the frosting ingredients in step 5.
The post Carrot Cake with Honey Yoghurt ‘Cream Cheese’ appeared first on HEMSLEY + HEMSLEY - healthy food and living.


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