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PAINTING HOLIDAYS & SIGHTSEEING HOLIDAYS in the INDRE

Full board

Transport from airport included if required

B&B also available

WELCOME TO CENTRAL FRANCE RECIPES

CARROT or SQUASH CAKE

.

You will need:

225g Chestnut flour (or chestnut/Hazelnut/Fig flour mix which was used in the cake pictured above).

1 tbsp Cinnamon (or 1/2 cinnamon and 1/2 ginger)

1 tsp Nutmeg

2 tsp Baking Powder (Gluten Free)

110 g Butter

110 g runny honey (or golden treacle)

110 g natural cane sugar

225 g grated carrots (or grated pumpkin or butternut squash)

Optional: A handful of chopped raisins or sultanas

Method:

Oven to 170 ^oC/Fan 160^oC/325^oF/Gas 3

• In a large bowl add the flour, cinnamon, baking powder and mix.

• In a small saucepan over a low heat add sugar, honey and butter. Melt and mix together.

• Add the honey mixture to the flour mixture, stirring it in with a wooden spoon until completely mixed.

• Stir in the carrots until completely mixed

• Optional: if adding raisins - chop them up and mix them in a little flour, then add them to the main mix at the same time as the carrots.

• Put the mixture into a Tefal Proflex loaf (Cake 26cm pictured left) tin for best results (One of those supple ones with the reinforced rim) - or if using a conventional 1lb loaf tin, make sure it is well greased and lined, as this cake is very moist, it can break in two when removing it from the tin, leaving the bottom half in the tin! The Tefal ones are really easy and require no greasing or lining and I haven't broken a cake yet!

• Bake in the preheated oven for an hour (or longer if required) until it is firm to the touch and a thin knife blade or metal skewer comes out clean when inserted into the middle.

• This cake keeps very well (at least a week) especially if stored in airtight container of a plastic food bag. It remains moist and tasty till the last - but you just try keeping it a week - it gets eaten to quick in this house!

OTHER RECIPES

• Filet Mignon of Pork with Brie and Grape Sauce added27/03/07

• Moules et Frites (mussels and chips) in blue cheese sauce added 23/07/07

• Lunchtime salads added 18/10/07

• Wheat free vegetarian gravy added 18/10/07

• Wheat and Gluten Free Yorkshire Puddings added 18/10/07

• Tartiflette added 22/10/07

• Sucrine du Berry soup added 23/10/07

• Pea and Lettuce Soup added 23/10/07

Please feel free to contact us about anything to do with the subject of Central France.

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