Carrot cake with coconut, hazelnuts, lemon and lime marmalade and duck eggs. Yum!
And because today is a great day, a heart amongst the potatoes.
Our week has been very stressful and today we needed a break from work, time to recover from my mini operation and the injury to my chest after I fell over cleaning the coop. The chickens rushed over and bok, bok, boked just in case the person on the ground had meal worms. No! I think I have a cracked rib.
I crept about for the rest of the day trying to cut back the weeds in readiness for renovating an outbuilding for the ducks but after a few hours admitted defeat.
So today we pottered. Days where you get those niggly odd jobs done. Tony filled holes in the barn as we have had a rat invasion again. Our neighbour doesn’t clean his land. Me I like to bake. I rarely follow a recipe. It’s too much like hard work. I like the spontaneity of throwing together good ingredients like our duck eggs, lime marmalade and simple carrots. A hot oven for half an hour and it’s done.
I am now done too. Ribs are sore and it’s time to take it easy. Enjoy your week ahead. X
- 500 grams self raising flour
- 5 large carrots grated
- Half a cup of desicated coconut
- Half a cup of carrot juice
- 2 good pinches of salt and pepper
- 2 tablespoons of sugar. I like the brown demerarer
- A tablespoon of lemon and lime marmalade.
- 3 tablespoons olive oil
- 4 chicken eggs or in my case 3 duck eggs!
- A handful of your favorite ground nuts
Mix all ingredients well and beat in milk until you get a thick gloopy mixture that pours but is not runny.
Pour into two parchment lined and greased trays approx 12inches x 8 inches in size. Sprinkle with flaked almonds.
Bake on gas mark 4 for 20 minutes and then gas mark 3 for another 10 minutes or until cooked through. Test with a knife by cutting into mixture. If it comes out clean, it’s done!
I leave mine to cool in the oven. Eat on its own, with custard or spoonfuls of marmalade.