Triple chocolate & peanut butter layer cake
Make a showstopping cake this Easter. Top chocolate sponge with peanut butter frosting, ganache drip, pretzel bark and chocolate eggs for a divine dessert
Little carrot cakes with orange & honey syrup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
Ingredients
- 150ml sunflower oil, plus a little for the tin
- 175g light muscovado sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- 1 orange, zested and juiced (save the juice for the syrup)
- 2 large eggs
- 50g natural yogurt
- 200g carrots, about 2 large ones, peeled and grated
For the syrup and icing
- 50ml runny honey, plus extra to drizzle (optional)
- 150g mascarpone
- 100g thick natural yogurt
- 75g icing sugar, sieved
- edible flowers or extra orange zest, to decorate
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
- STEP 2
Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.
