NIGELLA CARROT AND GINGER CAKE RECIPE RECIPES

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NIGELLA CARROT CAKE RECIPE - BBC FOOD



Nigella carrot cake recipe - BBC Food image

Nigella's carrot cake with ginger and walnuts is a twist on the classic - not too much icing, not too sweet. Just right with a cup of tea.

Provided by Nigella Lawson

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 8–12 slices

Number Of Ingredients 16

200g/7oz plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g/6oz soft light brown sugar
2 large free-range eggs, at room temperature
200ml/7fl oz vegetable oil, plus extra for greasing
200g/7oz carrots, peeled and coarsely grated
100g/3½oz walnut pieces, roughly chopped, plus extra for decorating
75g/2½oz crystallised ginger, finely chopped, plus extra for decorating
100g/3½oz unsalted butter, softened
100g/3½oz icing sugar, sieved if lumpy
1 tsp cornflour
100g/3½oz cream cheese
1 tbsp coarsely grated fresh root ginger

Steps:

  • Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.
  • Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl.
  • Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined.
  • Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
  • Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge.
  • When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top.

NIGELLA LAWSON AROMATIC LAMB SHANK NOODLE BROTH RECIPE ...



Nigella Lawson Aromatic Lamb Shank Noodle Broth Recipe ... image

As seen on her BBC2 series, Cook, Eat, Repeat, Nigella's intensely flavoured dish of lamb shanks in an aromatic broth with wide noodles is the ultimate in soothing bowl food.

Provided by Nigella Lawson

Yield Serves 2 lucky people

Number Of Ingredients 1

Lamb, Noodle

Steps:

  • 1. Heat the oven to 150°C/130°C Fan. Pour the litre of water into a small casserole with a tightly fitting lid (I use one of 20cm diameter) and stir in the gochujang paste until dissolved, then add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot, and put over medium heat.

    2. Cut the ginger into coins and add to the pot as well, along with the carrot, peeled (if you want) and cut into four, the garlic cloves, bruised with the flat of a wide-bladed knife, and the shallots, cut in half, though there is no need to peel them. In fact, I don’t bother to peel anything. Once everything’s in the pan, the lamb shank should be just covered. If it isn’t, add some more water.

    3. Once it’s come to the boil, clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed, and ready to fall off the bone.

    4. Using tongs, transfer the lamb shank to a large-ish bowl, then strain the liquid over it. Leave to cool, then refrigerate overnight.

    5. The next day, remove the solidified fat, and shred the meat – not too finely, you don’t want stringiness – into a small saucepan, pouring over the liquid, and in another pan, large enough to take the pasta and cabbage, bring water to the boil.

    6. Shred the cabbage. When the water’s come to the boil, add salt, and turn the heat on very low under the pan of lamb and its broth so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked.

    7. Add the pappardelle to the boiling salted water and when it’s 3 minutes away from its full cooking time (check the packet for instructions) add the cabbage and stir well. When both cabbage and pasta are cooked, drain, then divide between two noodle bowls.

    8. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. If you have any of the crispy chilli oil add 1 teaspoon or so to each bowl, and take both bowls to the table, making sure you come back for the Chilli Crisp oil, so you can add more as you eat.

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