Soup, Fairy Princess party, Passion Cake Recipe

Hi, sorry for no blog last week, it was a very busy week and I never seemed to get the time to sit and write about it!! Anyway, at least I have plenty of things to tell you this week. I am still on the soup contract so am delivering 600 portions of soup for another week. We have tried to have a different flavour each day but a couple have been repeated due to public demand.

We did a children’s fairy princess party on Saturday which was absolutely lovely, the girls were all sooooo well behaved. It was very girly, they all have fairy dust in their hair, finger nails painted and they all seemed to love it. Much quieter than boy’s parties….!

The other good news from last week was that we got our scores on the doors rating from North Lincs council and we got a 4 out of 5 which is very good. You can view the report at www.northlincs.gov.uk/NorthLincs/Environment/food/foodsafety

Or at www.scoresonthedoors.org.uk

I for one was very pleased with the score we attained.

So this week we have soup to deliver every day, a luncheon, a dinner for around 80 and a fortieth birthday party on Saturday. So all in all another busy week.

This weeks recipe is one that a friend has asked me for and she wants to make it to sell for children in need, it’s very easy and absolutely fool proof. It’s called a passion cake but it’s more like a carrot cake.

Passion cake

Ingredients

250g / 9oz Self raising flour

200g / 7oz light muscovado sugar

1 tsp cinnamon

2 free range eggs

200ml / 7floz sunflower oil

2 bananas mashed

125g / 4oz grated carrot (about 2 decent sized ones)

50g / 2oz desiccated coconut

50g / 2oz chopped walnuts

50g / 2oz raisins

50g / 2oz chopped nuts or macadamia nuts

For the filling

100g / 3.5 oz butter or margarine

100g / 3.5 oz cream cheese

1 tsp vanilla essence

250g icing sugar

Method.

Pre heat oven to 180C/Gas 4 and line two 7-8” sandwich tins

Mix the flour, sugar and cinnamon in a bowl and stir in the eggs and oil, gently fold in the bananas, carrot, coconut, walnuts, raisins and nuts. Divide the mix between the 2 tins and bake foe 30-35 mins or until the top springs back when gently pressed. Do not over bake.

Leave to cool.

For the filling, cream together all the ingredients and put half in between the cooled cakes to sandwich them together and the other half on the top. Sprinkle with a few chopped walnuts,

Make a coffee and enjoy a large slice!!!

As ever if there are any recipes you would like to see on here please let me know.

Not many suggestions for what we can do for children in need so put your thinking caps on….

Thanks for reading, have a great week.

"Your Chef" Chris Sharpe