Over the last few weeks I’ve been experimenting with my new HaloChef. It’s an oven powered by halogen light that generates heat which combines with high air flow to cook. It’s a quicker, healthier (you don’t need to use oil) and more environmentally friendly way of cooking and produces great results.
You can use the HaloChef to roast, bake, grill and defrost, so it’s extremely versatile. I sometimes have issues when I’m baking – which I tend to blame on the fact that my oven isn’t in fact the temperature it says it is. I know, bad workmen and tools come to mind. So today I decided to try baking a cake with halogen power.
The cake came out so perfectly I’m going to be doing all my baking in my HaloChef from now on! I also loved the fact that as the oven is glass you can easily watch your cake’s progress.
If you don’t have a HaloChef you can bake it for 45 mins in a normal oven.
Special reader offer
You can find out more about the HaloChef which retails for £89.99 here. And exclusively for readers of eatingcoventgarden.com you can get a discount of £6.99 by entering the code ECGCR3 when you buy. Go on, you know you need a HaloChef in your life.
Here’s my recipe for cinnamon carrot cake. And watch this space for more great ideas for cooking with halogen.
Cinnamon Carrot Cake
3 large eggs
75g granulated sugar
200g grated carrots
Zest of 1 orange
Juice of half an orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Set the HaloChef to 180C.
Oil the base and sides of a square cake tin and line it with baking parchment.
Beat the eggs. Add the oil and sugar and mix together. Stir in the grated carrots and orange rind.
Mix the flour, bicarb and cinnamon. Then mix all the ingredients together.
Pour the mixture into the tin and bake for about 30 minutes. It should feel firm when you press it in the centre with your finger.
Cool in the tin for 5 mins and then turn out onto a rack to finish cooling.
Perfect with your afternoon coffee!