Thoughts on baking

As I was grating carrots earlier in preparation for baking carrot and orange cake (recipe to follow) I got to thinking about maths and how in many ways it is similar to baking and how that could be one of the reasons why I like both of them. Granted, the product of baking tastes far better than the product of any mathematics. However, the feeling of pride after successfully having got from the start to the finish after following all the right steps in the right order to get to a satisfactory end product is the same in both cases.

Carrot and Orange cake

Ingredients:
12oz plain flour
8oz grated carrot
2oz dessicated coconut
6oz margarine
4oz sugar
1/2 tsp salt
2 tsp mixed spice
2 tsp bicarbonate of soda
2 tbsp vinegar
1/2 pint orange juice

1. Set the oven to 170C.
2. Grease and line a baking tin with greaseproof paper.
   
3. Stir the flour, sugar, salt, spice and bicarb in a large mixing bowl.
4. Rub the margarine into this mixture with your fingers.
5. Once the mixture has an even consistency, stir in the coconut, followed by the carrot.
6. Pour the vinegar and orange juice over the mixture and stir well, but quickly.
7. Pour the mixture into the tin and pop it in the oven for 1 hour and 45 mins.
8. Test with a cold knife after this time. If it comes out without any cake on it then the cake is ready.
9. Leave the cake in the tin on a wire rack to start cooling.
10. Once it is cool enough to touch, remove the cake from the tin and remove the baking paper.
11. Store cake in an airtight container once it is completely cool.
    

Prepare for Pancakes!

Coming up shortly we have Pancake Day. I make tasty pancakes, which I was told yesterday are a bit like crepes.

Ingredients:
12floz water
4 1/2 oz plain flour
pinch of salt
oil (for frying)

1. If you are lucky enough to own a blender put the water, flour and salt in a blender and whiz for 30 seconds. Then go to step 5.
   
2. Otherwise mix the water, flour and salt in a container which can be made watertight. Tupperware is good for this.
   
3. Stir out the biggest lumps with a fork or a whisk.
4. Put the lid on the container and shake vigorously until there are no more lumps in the mixture.
5. Heat some oil (but not too much) in a frying pan until it begins to smoke a little.
6. Pour in the pancake mixture, lifting and turning the pan as you do so, so that the mixture spreads around the pan and remains quite thin all over.
7. Return the pan to the heat straight away.
8. Remember to shake the pan about a bit to loosen the pancake so it doesn't stick.
   
9. Once the mixture has changed from it's raw colour to it's cooked colour all the way through and the edges of the pancake have started to lift and go a little brown it is time to flip the pancake (usually).
10. Cook the other side for a similar amount of time then serve.

As a topping on my pancakes I usually go for the traditional lemon juice and sugar. I have found that freshly squeezed orange is also rather nice with sugar too.
My favourite topping has to be stewed apples with vanilla ice cream.