The Kitchen Diva
World Cup Dangles Some Carrots
Kate Flower 28 June, 2010 - 1:51 PM
World Cup Dangles Some Carrots
Soccer, or should I say Football, may be the world game but I must admit to finding it all a bit of a bore. That was until I looked closely at some of the star players representing their countries in South African and realised what I had been missing. Just to bring you up to speed, the competition is full of hot, rich, talented men. But who is the most appealing?? Australian boys Neill and Cahill, Portugal's glamorous Ronaldo, USA's classically handsome Feilhaber or the original poster boy Becks. Oh hang on I think I have it! Check out The Ivory Coast’s glistening Drogba! With eye candy like that on the agenda I can see some late nights ahead.
No matter what good looking carrots may be dangled by other teams the Socceroos still have my unflinching support.
Carrot Cake with Soft Vanilla Mascarpone
Cake Batter Ingredients
1 ½ cups self raising flour (white or wholemeal)
1 cup brown sugar
1 tsp cinnamon ground
½ tsp fresh nutmeg ground
1 cup sunflower oil
3 eggs lightly beaten
2 ½ cups finely grated carrot
2/3 cup roughly chopped walnuts (extra to top cake)
Vanilla Mascarpone Ingredients
250g Mascarpone cheese
3 tbsp icing sugar sifted
1 tsp vanilla extract
Method
Preheat oven to 180C. Mix flour, sugar and spices. Add eggs and oil and mix with electric beaters for a minute or until combined. Mix through carrot and walnuts. Pour into a lined or oiled large loaf tin and bake for about 1 hour until a skewer comes out of the centre clean. Cool in the tin before turning out. To make the topping simply combine the mascarpone, sifted icing sugar and vanilla stirring gently. Ice the cake, sprinkle with walnuts and serve straight away storing and remaining cake in the refrigerator.
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