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Two for tea: Fruit-filled desserts | Food | Life & Style

Happy Easter, food lovers! This week’s book has lots of ideas for Easter desserts. Have Your Cake And Eat It by Mich Turner MBE is filled with yummy fruit-filled cakes and desserts. It also has healthier alternatives for gluten, sugar and dairy in the recipes. 

I’ve chosen a carrot cake with orange cream cheese frosting and walnut praline for you to try this Easter, and if you haven’t had enough of chocolate then there’s the lower fat chocolate cherry cream cake. Mich is known as the “queen of couture cakes” because of her stunning designs, so you’re sure to impress your guests with these. 

Don’t forget to send me photos of your cakes and Easter spreads on Twitter!


For the cake:

★ 4 large eggs

★ 300ml sunflower oil

★ 150g golden caster sugar 

★ 150g soft light brown sugar 

★ 350g plain flour

★ 1 tbsp ground cinnamon

★ 2 tsp ground nutmeg

★ 2 tsp bicarbonate of soda

★ 40g stem ginger 

★ Grated zest of 2 oranges

★ Grated zest of 2 lemons 

★ 100g walnuts, chopped

★ 100g desiccated coconut 

★ 200g sultanas, soaked in 50ml rum for 1 hour

★ 350g carrots, peeled and grated 

For the syrup:

★ 150g soft light brown sugar

★ Juice of 2 lemons 

★ Juice of 2 oranges

For the cream cheese frosting:

★ 75g unsalted butter, slightly softened

★ 450g icing sugar 

★ 190g full fat cream cheese, chilled 

★ Grated zest of 1 orange

For the walnut praline:

★ 150g golden caster sugar 

★ 100g walnuts, roughly chopped and roasted


Preheat the oven to 150°C/ 300°F/Gas Mark 2½. Line 

the base and sides of a deep sided 20cm cake tin with 

non-stick baking parchment.

Blend the eggs, oil and sugars until well mixed. In a separate bowl, sift the flour, spices and bicarbonate then stir into the oil mixture to make a smooth batter. Mix in the remaining cake ingredients and spoon into the tin. Bake for 2 hours until well risen, golden brown and a knife inserted in the centre comes out clean.

Measure all of the syrup ingredients into a jug and stir until dissolved. As soon as the cake is baked, place it on a wire rack, spike over the entire cake with a skewer and pour over the syrup. Leave to completely cool in the tin.

To make the cream cheese frosting, rub the butter into the icing sugar to resemble fine breadcrumbs. Add the chilled cream cheese and beat until smooth. Stir in the orange zest.

To make the praline, line a baking sheet with non-stick parchment. Put the sugar in a pan on a medium heat until it melts and turns a caramel colour. Add the walnuts, stir until coated and put on the sheet. Leave to cool then chop or blitz into bite-sized pieces. 

Turn the cake out and use a palette knife to cover the top and sides with the frosting. Use a side scraper to smooth the sides, sprinkle the top with the praline and refrigerate to set. Serve at room temperature.


★ 40g melted butter, plus extra for greasing

★ 6…

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