Is a Chef that work’s in Dobbins Inn, who set up a facebook group to help people bake during the Covid-19 Lockdown.
David set up a facebook group to help people with their baking during isolation. The page now has over 40,000 members in a few days. The group is called Home cooking recipes isolating chef
David has shared some of his Recipes with us:
- 250 ml sunflower oil
- 4 large eggs
- 225 g light muscovado sugar
- 200 g carrots peeled and coarsely grated
- 300 g self-raising flour
- 2 tsp baking powder
- 1 tsp ground mixed spice
- 1 tsp ground ginger
- 75 g walnuts shelled and chopped, plus 8 halves to decorate
- For the icing
- 50 g butter room temperature
- 25 g icing sugar
- 250 g full-fat cream cheese room temperature
- 3 drops of vanilla extract
Preheat the oven to 180°C (fan 160°C/350°F/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.
In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
Make the icing: measure the butter, icing sugar, cream cheese, and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.
Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.