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MARY BERRY CARROT CAKE RECIPE – HOW TO MAKE ... - PRIMA



Mary Berry Carrot Cake Recipe – How To Make ... - Prima image

This tasty carrot cake by Bake Off star Mary Berry is bound to impress. Easy to make and packed with goodness, give this carrot cake recipe a try and you won't be disappointed.

Provided by CO.UK

Categories     vegetarian    birthday    feed a crowd    picnic    Summer    baking    dessert    snack

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 9

Number Of Ingredients 14

150 mL

sunflower oil, plus extra for greasing

250 g

wholemeal self-raising flour

2 tsp.

baking powder

150 g

light muscovado sugar

60 g

walnuts, coarsely chopped

125 g

carrots, grated

2

ripe bananas, mashed

2

eggs

1 tbsp.

milk

250 g

low-fat soft cheese, at room temperature

2 tsp.

clear honey

1 tsp.

lemon juice

Chopped walnuts, to decorate

18 cm (7 in) square cake tin

Steps:

  • Lightly grease the cake tin and line the bottom with baking parchment.
  • Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
  • Bake in a preheated oven at 180°C (160°C fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
  • Leave the cake to cool in the tin for a few minutes. Turn out on to a wire rack, peel off the lining paper, and leave to cool completely.
  • Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the carrot cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.

SALMON EN CROûTE - SIMPLE 5 INGREDIENT RECIPE - PRIMA



Salmon en croûte - Simple 5 ingredient recipe - Prima image

Salmon en croûte is the perfect thing for a hearty supper. And, with only 5 ingredients in this tasty salmon recipe you won't be stuck in the kitchen all day!

Provided by Kate Matharu

Categories     dinner party    Sunday lunch    baking    fish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6-8

Number Of Ingredients 5

2

500g packets shortcrust pastry

1kg piece of salmon fillet, skinless

A few sprigs of dill, chopped

1

lime

1

egg, beaten

Steps:

  • Preheat oven to gas mark 6/200°C (180°C in a fan oven).
  • Roll pastry out so you can wrap salmon in it completely (it should be just a bit thinner than a £1 coin).
  • Roll over a lattice cutter and gently ease the lattice open. Lay it on a buttered or oiled baking sheet (it will hang over edges). Put salmon in middle. If it has a thinner tail-end, tuck it under. Season with salt and ground black pepper, sprinkle with dill, and squeeze over lime juice.
  • Fold pastry over the salmon into a neat parcel (the join will be at the top, so trim edge neatly), making sure you don't have lumps of pastry as these won't cook through properly.
  •  Trim off excess and cut out leaf shapes.
  • Brush with egg glaze and arrange leaf shapes on top. Glaze decorations. Bake for 30 mins or till pastry is crisp and golden.

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