Carrot Cake (Low Carb)

Contents Fay Ripley’s Smoky Cheese and Onion Tart . 3 Summer Sandwiches . 4 BerryWorld Raspberry Goat’s Cheese Crostini . 5 Jane Devonshire’s Scone Muffins . 6 BerryWorld Gluten-free Strawberry and Almond Macaroons . 7 Fay Ripley’s Easy Bakewell Cake . 8 BerryWorld Vegan Blackberry and Chocolate Cupcakes . 9 BerryWorld Lemon and Blueberry Muffins . 10 Vegan Coffee and Walnut Cake . 11 Carrot cake (low carb) . 12 Chocolate, almond and berry cake (low carb) . 13 Low Carb Brownies . 14 It means so much more than tea and cake Breast Cancer Care is the only UK-wide charity dedicated solely to caring for anyone affected by breast cancer. We provide support services that bring people together, removing some of the isolation and fear that comes with a cancer diagnosis. Every day, we help more people feel more in control and able to manage what they’re going through. So enjoy your Afternoon Tea with family and friends knowing that you’re making a difference. Registered charity: England and Wales 1017658, Scotland SC038104 Fay Ripley’s Smoky Cheese and Onion Tart You can, of course, use any grated hard cheese, but it’s the smoke that makes grown-ups rip the last piece out of their kids’ hands. This is homemade pizza without the pressure. Makes Prep Time Cook Time 4 10 Mins 40 Mins You’ll need • A splash of olive oil • 1 onion, peeled and finely sliced • 1 tbsp fresh thyme leaves, roughly chopped • 180g smoked Cheddar, e.g. Applewood, grated • 200mI half-fat crème fraîche • 320g pack ready rolled shortcrust pastry (or make it) • 10 cherry tomatoes, halved What to do 1. Preheat the oven 180°C (fan), 200°C, 3. Unroll the pastry onto a lined baking tray. Fold gas mark 6. over the edges of the pastry, 1cm in, all the way around to give the tart an edge. 2. Heat the olive oil in a frying pan and fry Use a fork to press it into place and mark the sliced onion till soft and starting to go the border. golden at the edges, about 10 minutes. Throw in the thyme leaves and transfer to 4. Spread the cheesy mix over the base of a large bowl along with the grated cheese and the tart and scatter with the tomato halves. crème fraîche. Add some black Bake for 30 minutes till golden and bubbling. pepper and mix well. To serve Fay Ripley is supporting Allow to cool slightly and serve on a big Breast Cancer Care’s wooden board with a crisp green salad. Afternoon Tea 3 Summer Sandwiches You’ll need Goat’s cheese, walnut & roasted pepper (makes 20) • 200g soft goat’s cheese • 100g cream cheese • 10 slices white bread • 2 roasted red pepper • 25g walnut Lemony cucumber & prawn (makes 12) • 6 slices wholemeal bread • 1/2 cucumber, thinly sliced • 4 tbsp mayonnaise • Zest of 1 lemon • 6 large cooked prawn, halved for topping Creamy egg & cress (makes 12) • 4 eggs • 2 chopped spring onion • 2-3 tbsp crème fraîche Makes Prep Time • 12 small roll 44 20 Mins • Cress, to serve What to do 1. For the goat’s cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts. 2. For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise. 3. For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve. Thanks to BBC Good Food for this recipe www.bbcgoodfood.com 4 BerryWorld Raspberry Goat’s Cheese Crostini The creamy goat’s cheese perfectly complements the tangy raspberries, and the sweet balsamic finishes these off perfectly. Makes Prep Time Cook Time 20 10 Mins 10 Mins You’ll need • 1 baguette • 3 tsp oil • 150g soft, crumbly goat’s cheese • 300g raspberries • Small bunch of basil • Olive oil and balsamic syrup to serve What to do 1. Heat the oven to 180°C/160°C fan. Cut the baguette into 20 thin slices, drizzle with oil and toast in the oven until golden. 2. When they’re cool enough to handle spread each slice, generously with goat’s cheese then top with 2 raspberries, a basil leaf and a good grind of pepper. 3. Lay on a serving dish and drizzle with olive oil and balsamic syrup. Thanks to BerryWorld for this recipe www.berryworld.com 5 Jane Devonshire’s Gluten-free Scone Muffins These taste exactly like scones but as they are Gluten Free the mix is much wetter so you can’t roll it out like ordinary scones, I therefore cook them in muffin cases, wait for them to cool and cut them in half and serve them like a scone, they are very light. Makes Cook Time 12 25 Mins You’ll need • 450g gluten-free plain flour • 80g butter • 1 tsp salt • 4 tsp caster sugar • 4 large free range eggs separated • 2 tbsp baking powder • 200ml milk I am proud of this recipe and that is one of the reasons I wanted to use it for the Afternoon Tea Campaign for • 1 egg for glazing Breast Cancer Care a cause so very close to my heart. • 12 muffin tin and 12 muffin cases What to do 1. Preheat oven gas mark 7/220°C. 7. Fill the muffin cases with the mixture (its about 1.5 tablespoon of mixture to each muffin 2. Separate the eggs and put the whites into case). a large mixing bowl. 8. Mix the spare egg with a fork and using 3. In another bowl sift the flour, add the sugar, a pastry brush put the egg on the top of the salt and cubed butter to the flour. Using your muffins to glaze them, using this opportunity to fingertips lightly work the butter into the flour smooth the top of the mixture flat. until a bread crumb like texture achieved. 9. Place in the oven and bake for 20-25 minutes. 4. Add the eggs yolks, baking powder and using They are a little paler than normal muffins. a wooden spoon or spatula lightly mix in and then slowly add milk. 10. Remove from oven, allow to cool. When ready to serve remove from the muffin cases. Slice in 5. I find it easier to use an electric whisk for this half and smother with strawberry jam and part, I whisk the 4 egg whites until stiff peaks. clotted or whipped cream. 6. A tablespoon at a time add the flour mixture into the beaten egg white and continue whisking until all flour mixture combined into MasterChef’s Jane Devonshire is the egg white. Take your time to make sure supporting Breast Cancer Care’s there are no lumps. Afternoon Tea 6 BerryWorld Gluten-free Strawberry and Almond Macaroons Macaroons are a perfect treat to impress your guests. These strawberry and almond macaroons are particularly light and fruity. Makes Prep Time Cook Time 8 20 Mins 15 Mins You’ll need For the macaroons • 4 large egg whites • 175g icing sugar • 170g ground almonds • 30ml water • 170g caster sugar For the filling • 200g butter (at room temperature) • 100g icing sugar • 10 strawberries hulled and sliced What to do 1. Preheat the oven to 170°C fan/150°C. 5. With a spatula, gently stir the syrup and egg whites mixture with the sugar, and almond 2. Place 2 of the egg whites in a large bowl, paste until the two mixtures are combined. sift in the icing sugar and ground almonds and mix into a paste. 6. Place the mixture into a piping bag and pipe out equal rounds onto a baking tray lined 3. Place the water and caster sugar in a small with greaseproof paper. Don’t worry pan, and bring to the boil. The syrup needs if all the mix doesn’t fit on the tray, you to reach 118°C. can cook it in batches. 4. While the syrup is boiling, whisk the 7. Allow the macaroons to sit for 20-30 2 remaining egg whites until stiff, ideally using minutes so they can form a skin. Cook the an electric whisk. Pour the hot syrup slowly macaroons for 15-20 minutes and then into the egg whites, whisking all the time. allow to cool on the tray for 10 minutes. Continue whisking until the mixture is thick glossy and cool – the syrup will 8. For the filling, beat the butter and icing sugar cook the eggs. together until light and fluffy. Sandwich the macaroons together with two slices of strawberries and a little buttercream. Thanks to BerryWorld for this recipe www.berryworld.com 7 Fay Ripley’s Easy Bakewell Cake I’m such a big fan of the Bakewell that I once dragged my husband to the town of ‘Bakewell’ in the Peak District just to taste their authentic tarts.

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