David Simpson
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:
carrot cake
Ingredients
- 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
Instructions
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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.
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In a large bowl, combine all the ingredients for the cake mixture as shown below. Spoon the mixture evenly between the tins.
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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.
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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.
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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.
