I spent the last 3 hours revising as we have hit exam time again and I needed chocolate, coffee or cake whichever came first or in whichever order. Finding my cupboards bare of all I decided the next best thing was to make cake from some carrots, fine cornmeal and half a lemon leftover from Jane's adventures in soup on Friday.
What better way to have a Sunday afternoon break than with a pot of tea and cake. Also this end of the season local carrots are getting beyond best so putting them in a cake seems to make perfect sense to use them in style.
heres how its done:-
1. Grate 3 medium carrots into a bowl with a cup of sugar and half a cup of vegan margarine
2. Blend your sugar, carrots and margarine together until blended.
3. Seperately blend two cups of fine cornmeal with a heaped teaspoon of baking soda
4. Add your cornmeal and soda to your blended carrots, sugar and margarine. Stir in well.
5. Now ,this is where you need to work fast and get your oven on Gas mark 6 and have a greased baking tray prepared as once you add your lemon juice and liquid it goes "Chemistry 5".
6. Once your oven has reached temperature, squeeze into your cake mix the juice of half a lemon and half a cup of soya milk. Mix briskly and pour into your prepared tray.
7. Cook in the oven for about 10-15 minute or until firm and golden brown.
8. Once cool top with some sugar icing and serve.
Now where's the Assam!
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