蜜芽传媒

‘S e seo dreach ùr air cèic clasaigeach churrain. Cèic tais is làn chnothan. Ach tha feamainn a dol ann cuideachd. Chaidh Gregor dhan chladach faisg air Brèascleit son smeartan a bhuan. Tha saillteachd na feamad a’ neartachadh mìlseachd a chèic. ‘S ann mu dheidhinn cothromachadh bhlasan a tha an reasabaidh seo, mu bhith a’ cleachdadh rudeigin a tha fàs gu nàdarra air a starsaich ann an Leòdhas. Chan e a-mhàin sin, ach tha e coltach gu bheil feamainn math dhut is gu bheil e làn gnè siùcar nàdarra air a bheil mannitol.

Nì seo mu 12/15 slisean

Son a chèic
340g flùr plein
1 spàin-tì spìosraidhean measgaichte
1 spàin-tì caineal
1 ½ spàinean-tì pùdair bèiceireachd
1 spàin-bùird smeartan tioram air a bhleith na phùdair
3 uighean
115g siùcar ruadh
75g siùcar castoir
1 spàin-tì brìgh bhanila
700g currain air am bleith
200g cnòthan-frangach air an gearradh
50g sultanathan
185ml ola glasraich

Son a chòmhdaich
200g càise bog
4 spàinean-bùird siùcar còmhdaich
2 spàin-tì brìgh bhanila
Cnòthan-frangach air an gearradh

Tiona cruinn 10” (air a lìnigeadh is a ghrìseadh)

Cuir am flùr, na spìosraidhean, am pùdair bèiceireachd is an smeartan tro shìoltachan ann am bobhla agus measgaich còmhla.

Ann am bhobhla eile buail na h-uighean leis an dà sheòrsa siùcar agus am brìgh bhanila feuch am bi iad min is bàn.

Thoir na cinn far na currain is thoir an rùsg dhiubh. Bleith na currain is cuir dhan bobhla leis an stuth fliuch iad. Cuir cuideachd ann na cnòthan is na sultanathan.

Dòirt a-staigh an ola is cuir mun cuairt.

Cuir na tha fliuch ris na tha tioram, agus cuir mun cuairt gu math.

Dòirt dhan t-soitheach e is bruich ann am meadhan na h-àmhainne aig 180C (160C àmhainn-gaoithe) fad 1 uair. Leig leis fuarachadh.

Son a chòmhdaich buail ri chèile a h-uile sian gus a bheil e mìn is uachdrach, sgaoil air muin a chèic. Sgeadaich le beagan chnòthan-fhrangach.

CARROT CAKE WITH SUGAR KELP

This is a deliciously moist carrot cake with fruit and nuts. But the secret ingredient? Sugar kelp. The seaweed harvested at the shore in Breasclete, just a mile from my home in Callanish, brings a salty element that complements the sweetness of the cake. This is about perfect balance and using something local. Never mind the health benefits reported to come from eating seaweed and sugar kelp’s high concentration of the natural sugar mannitol. With the help of my friend Lewis I gathered my own sugar kelp on the shore. I would always seek the advice of someone professional who knows when and how to gather seaweed. At home I then dried it in a very low oven – about 60C fan - for 10 to 15 minutes. I ground it to a fine powder using a mortar and pestle.

Makes around 12/15 servings

Cake Ingredients
340g plain flour
1 tsp mixed spice
1 tsp cinnamon
1 ½ tbsp baking powder
1 tbsp of dried sugar kelp
3 eggs
115g brown sugar
75g caster sugar
1 tsp vanilla extract
700g carrots, grated
200g walnuts, chopped
50g sultanas
185ml oil

Icing
200g cream cheese
4 tbsp icing sugar
2 tsp vanilla extract
Handful of chopped walnuts, to garnish

10 inch round cake tin

Sieve the flour, spices and baking powder into a bowl and add the dried powdered sugar kelp. Mix this all together.

In another bowl beat together the eggs, the brown sugar, caster sugar and vanilla extract until pale and smooth.

Top and tail the carrots before peeling and grating them. These then are added to the wet mixture along with the chopped walnuts and sultanas.

Then pour in the oil and mix.

Combine the wet and dry ingredients and mix everything together thoroughly.

Then pour the mixture into the lined cake tin and place in the centre of the oven. Bake at 180°C/160C fan for about 1 hour. Allow the cake to cool completely.

Make the icing by whipping together the cream cheese, icing sugar and vanilla extract until smooth. Spread it over the top of the cake and decorate with the chopped walnuts.