That process doesn't seem to be working so well at the moment!
I still cook stuff. Quite often it doesn't work out. Fairly frequently I take photos - disappointingly often they have no natural daylight and are on my phone. And occasionally I find the time to write a post.
I seem to have gone from about 3 posts per week, to one every three weeks.
Must do better!!!!
|Does this photo make you hungry?|
That said, this particularly cake worked out well enough to be posted. Phew.
It's Cranachan Cake - a raspberry, whisky and oatmeal sponge with honey icing.
|Oh look - I took this one on my phone, at night - bad lighting!|
Cranachan Cake (Makes 1x 2 lb loaf tin)
- 100g dark brown sugar
- 100g dairy free margarine
- 2 eggs
- 50ml whisky
- 100g raspberries
- 25g pinhead oatmeal
- 125g self raising flour
- 25g rolled oats
- 50g non-dairy cream cheese (I used Tofutti as it is nice and mild)
- 25g dairy free margarine
- 25g set honey
- 200g icing sugar
Preaheat the oven to 170C (160C fan). Grease and line a 2 lb (large) loaf tin.
Cream together the brown sugar and margarine then beat in the eggs and whisky.
Add the oatmeal, flour, rolled oats and raspberries and mix until well combined.
Pour into the prepared tin and bake for around 45 minutes until golden on top and pulling away from the edges.
Remove from the oven and cool in the tin for a few minutes, then on a wire rack.
Whilst the cake is cooling, make the icing by mashing together the toffuti, margarine and honey, then sieving in the icing sugar 50g at a time then beating until completely smooth.
Once the cake is completely cold, spread with the icing.
|Cracked - but cover it in icing and no-one will ever notice...|
|Cake! You know you want some :o)|