Mare and Foal Sanctuary Bake a Cake staff recipes

175g brown muscovado sugar100g wholemeal self-raising flour100g self-raising flour1 tsp bicarbonate of soda2 tsp mixed spiceZest of 1 orange2 eggs150ml sunflower oil200g carrots, gratedSprinkles to decorate

For the icing100g butter, softened300g soft cheese100g icing sugar, sifted1 tsp vanilla extract

1. Preheat oven to 180C/160C fan/gas 4.

2. Line a 12-hole muffin tin with cases.

3. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest.

4. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.

5. Divide the mixture between cases and bake for 20-22 minutes or until a skewer poked in comes out clean. Cool on a wire rack before icing.

6. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla.

7. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

“It sounds like an odd combination, but once you try one you’re hooked!”

Coombe Park Carrot and Cream Cheese CupcakesBy Tracy Gray

224g flour1 tsp soda bicarbonate1 tsp baking powder2 tbs margarine75g sugar2 eggs, beaten3 ripe bananas, mashedA pinch of salt

1. Preheat oven to 180C/160C fan/Gas mark 4.

2. Mix together the flour, soda bicarbonate, baking powder and salt.

3. In a separate bowl, cream the margarine with the sugar.

4. Mix in the eggs, the bananas and the flour to the previous mixture (stage 2).

5. Grease a loaf tin and bake for about 1 hour or until golden.

“It’s super easy and tastes delicious!”

Cameroon Banana Bread By Rosy Lewis-Ullah

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Registered Charity No.1141831

200g Dairy free margarine, e.g. Vitalite

150g Demerara sugar

4 tbs Golden Syrup

Zest of 1 orange

1 tsp ground Cinnamon

400g Oats

100g Dried fruit

1. Preheat the oven to 190C/170C fan/Gas mark 5. Grease an 8 inch (20.5cm) square tin and line it with baking parchment.

2. Melt the margarine in a large saucepan. Add the sugar, syrup, orange zest and cinnamon and heat gently until the sugar has dissolved.

3. Remove the pan from the heat and stir in the oats and fruit. Press the mixture into the prepared tin and bake for 15-20 minutes or until golden brown.

4. Cool before turning out and cutting into squares. Store in an airtight container.

“It’s impossible just to have one piece!”

Vegan Fruit Flapjacks by Sue Barrett

340g caster sugar

340g butter or margarine

6 eggs

85g of cocoa powder

255g of self-raising flour

1 tsp of baking powder

1 tbs of milk

1. Mix together and divide between 2 flour dusted 8 inch (20.5cm) cake tins.

2. Bake on 200C/180C fan/Gas mark 6 for about 20-25 minutes or until a knife slides in and comes out clean.

“I challenge anyone to mess this one up!”

Fail-Proof Chocolate Cake by Sally Page

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Make a difference

Registered Charity No.1141831

Mare and Foal Sanctuary Bake a Cake staff recipes