Updated: Oct 4
With ‘Bake Off’ back for another year, most of us can’t help but feel tempted to dust off the old apron and put our own cake-making capabilities to the test!
It’s a trend that was well and truly set during lockdown (who can forget the banana bread boom?!) and the baking bandwagon is now enjoying an encore thanks to the weekly baking fix streaming through our TV screens!
One of the main advantages of making cakes, besides the obvious, is that they can be a useful way of using up surplus fruit & veg that might otherwise go to waste.
The obvious example is bananas, but the second-chance stock list doesn’t end there!
Oranges, apples, carrots, raisins...the options are endless.
To demonstrate, we spent this morning creating THESE Satsuma and Carrot Cinnamon muffins, which are just perfect served with a mug of something hot now that the change in season demands all the warmth (and fruit!!) we can get!
100 self-raising flour
1 medium egg
1 small pack raisins
1 tspn cinnamon
For the icing:
100g icing sugar
Heat oven to 180C/160C fan/gas 4.
Melt the butter
Add the sugar to the flour and mix together
Peel and blend the satsumas. Peel and grate the carrots.
Add the egg to the flour and sugar, stirring continuously.
Mix in the melted butter, satsumas, carrot, raisins and cinnamon
Spoon into muffin cases.
Bake for about 15 mins until starting to go golden, or until a skewer comes out clean.
Cool in the tin for 30 mins, then remove to a wire rack.
To make the icing, mix the juice of 1 orange with 100g icing sugar