Ingredients
240g/8 ? oz extra virgin olive oil
300g/10 ? oz soft brown sugar
200g/7oz grated carrot, squeezed to remove juice
1 inch of ginger root, peeled and grated
1 tsp ground cinnamon
4 eggs, beaten
120g/4oz walnuts, finely chopped
90g/3 ? oz ground almonds
150g/5 ? oz raisins
175g/6 oz plain flour, sifted
2 tsp baking powder
For the icing
240g/8oz mascarpone cheese
90g/3 ? oz softened butter
150g/5 ? oz icing sugar, sifted
To decorate
Dried safflower petals (optional). These are available from Fortnum & Mason. You can also use fresh marigold petals.
Butter two cake tins (20-22cm/6-7in), then line the base with baking parchment. Butter again, then dust with plain flour; or use 8 small cases (pictured).
Preheat the oven to 180C/350F/gas 4. Beat olive oil and sugar together then add the other ingredients, one by one, until well blended. Divide the mixture between tins or cases; bake for 30 minutes or until the cakes feel springy when pressed. Cool in the tins.
Blend the icing ingredients together. When the cakes are completely cool, spread half the icing on one and then sandwich the two cakes together. Spread the remaining icing on the surface, then scatter over the petals.
Your letters
K Baynes queries the quality of cupcake cases. "Until a couple of years ago I did not have a problem with cupcake cases, but now once the cakes cool the cases pull away. Have you any ideas why this might be happening?" I asked David Trumper of Jane Asher Sugarcraft, who explained all. "She's right – this happens because many modern cases are not made with good-quality paper. Cupcake cases should be made with thick greaseproof paper so they look good but do not have an oily appearance. Squires makes the best, but other good brands are PME and Culpitt." I can personally recommend Jane Asher's shop, which sells more than 50 types of cupcake case, and all sorts of cake decorating equipment.
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