Symondsbury Kitchen

THURSDAY EVENING TAKEAWAYS

Feel free to use one of our favourite recipes below. This is one of the easiest cakes to make so it’s perfect for the unconfident baker! It’s really delicious and keeps for a few days if covered or stored in a cake tin/container.

Carrot, coconut & cinnamon cake

You will need...

3 large eggs, 200g caster sugar, 2 tsp vanilla extract, 200g ground almonds, 100g dessicated coconut, 2 heaped tsp ground cinnamon, 150g melted butter, 2 large carrots peeled and grated, 100g pistachios roughly chopped, Icing sugar for dusting

Preheat oven to 160cfan 140c/gas mark 3

Line a 9 inch springform tin and cover the internal base and sides with baking parchment.

Beat eggs, vanilla and sugar together. Add ground almonds, coconut and cinnamon. Stir in the melted butter. Mix all thoroughly. Add carrot and pistachios and mix again ensuring even distribution. 

Pour or spoon mix into the tin and level off. Bake for about an hour or until firm to the touch  with a crust but check it after 45 mins. Once cooked, leave it to cool in the tin preferably overnight so it goes nice and gooey.

Turn out cake onto a plate and sprinkle with icing sugar. 

Serve with greek yoghurt flavoured with orange blossom water or pomegranate syrup as the acidity of the yoghurt is a good balance to the cake.

 

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