Sunday, 11 September 2011

Sunday Afternoon Tea

Sundays for us are sacred -  glorious slow, lazy days - a mixture of sleeping in;  yoga; walking Milo; reading in the sun; baking and occasionally brunch at a local cafe; visiting family and friends or a movie.  
This morning it's baking one of my pride and joy's favourites - mini carrot cakes for afternoon tea and for school lunches next week.
 In a bowl (or even your loaf tin) mix together: 1 cup plain flower; 1 teaspoon Bicarbonate Soda; 1 cup brown sugar; 1 teaspoon cinnamon; 1 cup of crushed walnuts, pecans and/or almonds; 1 cup sultanas (optional); 1 and half cups grated carrot.  In a small bowl  lightly whisk 2 eggs, half cup of quality olive oil and a good dollop of honey. Add to the dry ingredients and mix well. Spoon into loaf tin or cup-cake tin - no need to grease, thanks to the oil in the mixture. 
Cook in a medium oven for between 20 and 40 minutes, depending whether you are making a loaf or cup cakes. Test with a skewer - if it comes out clean - it's cooked.
Sumptuous warm and definitely to be shared with good friends and neighbours as soon as they come out of the oven. But be warned - they won't last long so double the recipe!  Enjoy - Καλή όρεξηBon appétit - Buon appetito!


  1. Hello Francesca

    I have found you by accident and am enchanted by your beautiful blog.

    These carrot cakes are glowing in the sunshine. Such a contrast to the rain-tossed autumn day, today, in The North.

    I have immediately signed-up as your newest follower.


  2. Thank you Anna - as a new "blogger" I am thrilled with your comments.
    Francesca x


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