Recipe: Cinnamon carrot cake baked in my HaloChef

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

Tastily moist slices of carrot cake

The ingredients

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

The process

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!

The lovely cake straight out of the tin

HaloChef

The HaloChef is a funky scifi addition to our kitchen

The HaloChef is a quick and easy way to do your roast dinner

Recipe: The yummiest carrot and pineapple cake

So I love cooking, no surprise there…and I guess I’m getting pretty good at it – not to say there aren’t still culinary disasters in our house! But baking has never been a strength, I’ve managed to produce cakes that haven’t even risen enough to be described as frisbees! But as with everything, you’ve gotta keep trying and I’m pleased to announce that I think my baking has turned a corner down the road to success!

I love carrot cake and as I’d inadvertently managed to buy a whole load of eggs (I know, memory issues, didn’ realise there were already a dozen in the cupboard), I thought it would be a good way to use up some of the excess. So I scoured the internet and checked out a range of recipes before coming up with my own version.

This cake comes out beautifully moist inside, which it should with all the delightful goodies it’s made from. I made the topping using cream cheese so it isn’t too sweet, and only spread it thinly. You don’t need a lot as the cake is packed with flavour.

cake2

A totally tempting carrot cake

2 cups plain flour

1 cup white sugar

1 tsp baking powder

2 tsps ground cinnamon

1/2 teaspoon ground nutmeg

3 eggs

1.5 cups sunflower oil

2 cups grated carrots

2 tsps vanilla extract

1 425g can crushed pineapple, drained

1 cup dessicated coconut

1 cup chopped walnuts

For the topping

200g cream cheese

2 tsps vanilla extract

1 tbsp icing sugar

Mix the dry ingredients together in a bowl.

Add the eggs, oil, carrots and vanilla. Mix with a hand mixer until well blended.

Add the pineapple, coconut and half of the walnuts. Stir together.

Grease a 2lb loaf tin and pour the mixture in.

Bake at 180C/Gas Mark 4 for 60 minutes or until a skewer inserted in the centre comes out clean.

Remove from the oven and leave in the tin to cool.

Run a knife around the edges and slide the cake out of the tin.

Mix the ingredients for the topping together, spread on top, add leftover walnuts and it’s ready to eat. And you’re gonna love it.

Do you have a favourite cake recipe for me to try? Do let me know, I’m feeling the love for this baking thing now!

carrot cake

Check out the succulent centre

cake1

Straight out of the tin and ready for the topping…doesn’t that look good!