SUNSHINE TEA RECIPES
MARY BERRY SUNSHINE CARROT CAKE RECIPE | BBC LOVE TO COOK ...
Mary Berry's simple sunshine cake is a twist on a carrot cake, with added courgette and banana. Dense and close in texture, it is topped with a light cream cheese frosting and banana slices.
Provided by Mary Berry
Yield Serves 8
Number Of Ingredients 1
Steps:
Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper.
Measure the flour, sugar and baking powder into a large bowl.
Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
Divide the mixture between the two tins and bake in the oven for 25–30 minutes, or until well risen and lightly golden.
Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling.
To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern.
Cut into slices to serve.
Mary’s tips:
Can be made a day ahead and iced on the day of serving.
Un-iced cakes can be frozen.
MOCKTAIL RECIPES | BBC GOOD FOOD
Our best ever mocktail recipes for every occasion and season, including non-alcoholic punch, mulled drinks, spritzers, cordials, lemonades and coolers.
Provided by Good Food team
Number Of Ingredients 1
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Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
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Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 219 calories per serving
- Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
- Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
- Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
- Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.
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Harissa adds warmth and a ray of much-needed sunshine to my twist on a Middle-Eastern classic. Plus it’s a one-pan wonder, which always makes me happy.
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
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Total Time 30 minutes
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- Scrub the potatoes and squash (deseed if needed), slice into 1cm-thick chips, then place in a large non-stick frying pan on a medium heat with 1 tablespoon of oil.
- Deseed and roughly chop the peppers, adding them to the pan as you go.
- Pick the parsley leaves, finely slicing the stalks. Peel and finely slice the garlic and add to the pan with the parsley stalks, fennel seeds, paprika and cumin, then cover and cook for 10 minutes, stirring regularly.
- Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin’s worth of water, pop the lid back on and cook for a further 10 minutes, or until the potatoes and squash are soft, stirring occasionally.
- Remove the lid, stir in the parsley leaves and season with a pinch of sea salt, then cook until the sauce has thickened and reduced.
- Make 4 wells with the back of a spoon, crack in the eggs, pop the lid on and cook the eggs to your liking. Nice served with warm flatbreads and extra harissa, if you like.
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