CarrotCake
Ingredients:
115g (4oz) plain flour
1 tsp Suma Baking Powder (HE225)
½ tsp Suma Bicarbonate of Soda (HE299)
½ tsp Suma Organic Ground Cinnamon (HE139)
pinch of salt
2 eggs
170g (6oz) Suma Raw Cane Sugar (LJ251)
115ml (4fl oz) Suma Organic Sunflower Oil (GT080)
170g (6oz) grated carrot
60g (2oz) Suma Organic Walnuts, chopped
115g (4oz) Suma Organic Raisins
For the Icing:
170g (6oz) cream cheese
85g (3oz) Suma Organic Icing Sugar (LJ255)
Zest of an un-waxed lemon
A little of the juice to mix
Method:
Grease a 23cm/ 9in cake tin and line base with baking parchment. Preheat the oven to 180° C/ 350°F/ Gas Mark 4.
Beat together the eggs, sugar, and oil. Then add the grated carrots, nuts and raisins, mixing well.
Sieve in the flour, baking powder, bicarbonate of soda, cinnamon and salt, mixing well all the time.
Pour the mixture into the lined tin and bake in the centre of the oven for 30-50 minutes until the cake is shrinking from the sides or until a knife inserted in the centre comes out clean.
Remove from tin and leave to cool completely on a wire cooling rack. Peel off baking parchment when cool.
For the frosting, gently combine the icing sugar and lemon zest with the cream cheese, adding a little juice to loosen the mix. Cover the top and sides and leave in a cool place to set a little.
Coffee and Walnut Cake
Ingredients:
225g (8oz) Suma Organic Sunflower Margarine (MA110)
225g (8oz) Suma Raw Cane Sugar (LJ251)
225g (8oz) self-raising flour
4 eggs
1 tsp Suma Baking Powder (HE225)
1½ tbsps strong coffee
75g (3oz) Suma Organic Walnuts, chopped (NU200)
For the Walnut Praline:
2 tbsps water
50g (2oz) Suma Raw Cane Sugar (LJ251)
For the Butter Icing:
75g (3oz) butter, softened
250g (9oz) Suma Organic Icing Sugar (LJ255)
1½ tbsps strong coffee
Method:
Grease two 20cm/8in cake tins, and line bases with baking parchment.
Preheat the oven to 160°C/325°F/Gas Mark 3.
Measure all the cake ingredients into a large bowl and beat well until thoroughly mixed.
Divide the mixture evenly between the two tins, and level with a spatula.
Bake in the centre of the oven for
30-35mins, until golden and starting to shrink back from the tin. Leave to cool for a while before turning out of the tin and removing baking parchment. Then place on a wire cooling rack until completely cool.
While the cakes are baking, you can make the praline:
Put the water and sugar in a small pan, heating gently until the sugar melts. Continue to cook until sugar turns nutty brown, do not allow to burn. Take off the heat, stir in the walnuts then pour out onto baking parchment and allow to set. Roughly break up when cold, saving the best pieces for decoration, and chopping the remainder.
Make the butter icing by beating the butter, icing sugar and coffee together well in a bowl until light and creamy. Spread half the butter icing on the cake base, then sprinkle on the chopped praline. Place the second cake on top and spread with remaining butter icing. Use the saved walnut pieces for decoration.
Lemon Drizzle Cake
Ingredients:
225g (8oz) Suma Organic Sunflower Spread (MA110)
225g (8oz) Suma Raw Cane Sugar (LJ251)
275g (10oz) self-raising flour
2 tsps Suma Baking Powder (HE225)
4 eggs
4 tbsps milk
finely grated zest of
2 un-waxed lemons
For the Crunchy Topping:
175g (6oz) granulated sugar
juice of 2 lemons
Method:
Grease a 30 x 23 x 4cm
(12 x 9 x 2”) baking tray, then line with baking parchment.
Preheat the oven to 160°C/325°F/
Gas mark 3.
Measure all the ingredients into a large bowl and beat well until well mixed, turn into lined baking tray and level with a spatula.
Bake in the centre of the oven for 35-40mins. Allow to cool in the tin for a few minutes, before removing the baking parchment and putting on a wire cooling rack.
Make the topping by mixing the lemon juice and granulated sugar, and spoon evenly over the cake whilst it is still just warm. Cut in to squares when cold.
Blueberry Muffins
Ingredients (Serves 4 - 6)
250g (9oz) self-raising flour
1 tsp Suma Baking Powder (HE225)
50g (2oz) Suma Organic Sunflower Margarine (MA110)
75g (3oz) Suma Raw Cane Sugar (LJ251)
2 eggs
250ml (8floz) milk
175g (6oz) Suma Blueberries – pre soaked (DR133)
grated rind of 1 un-waxed lemon
Method:
Lightly grease 12 deep muffin tins or place paper cases in the tin.
Preheat the oven to 200°C/400°F/ Gas Mark 6.
Measure the flour and baking powder into a large bowl and rub in the margarine until it resembles fine breadcrumbs. Stir in the sugar, blueberries and grated lemon rind.
Mix together the eggs and the milk, then pour into the dry ingredients all in one go. Mix quickly to blend, the mixture should have the consistency of a lumpy batter.
Fill the tin or cases about half way and bake in the centre of the oven for about 20 – 25mins, until well risen and golden. Leave to cool for a while before lifting out onto a wire cooling rack.
Good served warm.
Chocolate and Coconut Cake
Ingredients: (Serves 4-6, Vegan)
225g (8oz) unsalted butter, softened
225g (8oz) Suma Raw Cane Sugar (LJ251)
225g (8oz) self-raising flour
2 eggs
30g (1oz) Suma Organic Desiccated Coconut (NU041)
30g (1oz) Suma Organic Ground Almonds (NU387)
60g (2oz) grated dark chocolate
pinch of salt
Method:
Mix the wheat or oat flakes, chutney and soya flour with ¼ pint/150ml of the juice from the tomatoes and beat with a wooden spoon. Remove the mushroom stalks, chop them and add them to the wheat mixture, and leave it all to stand for 10 minutes.
Puree the tomatoes and the remaining juice, bring to the boil and season with salt, pepper, soy sauce and any herbs of your choice.
Season the wheat mixture carefully, remembering the strong taste of the chutney, and stir in the almonds.
Brush both sides of the mushrooms with oil and place them upside down in an oven proof dish. Pile the wheat flake mixture on the mushrooms and pour the tomato sauce around them. Bake for 10 minutes in a medium hot oven. For non-vegans this could be topped with grated cheddar before popping in the oven.
Globally we consume 1.5 million tonnes of Almonds a year.
Most almonds are grown in Greece, Iran, Italy, Morocco, Portugal, Spain, Syria, Turkey and the United States.
They are a rich source of vitamin E and monounsaturated fats, which help lower cholesterol.
Serve with crunchy green vegetables or salad.
Baklava
Ingredients: (Serves 4)
175g (6oz) Suma Organic
Almonds, finely chopped (NU102)
45ml (3 tbsps) Suma Organic Sesame Seeds (NU356)
225g (8oz) Suma unsalted Pistachio Nuts, finely chopped (NU252)
1 tsp Suma Organic Ground Cinnamon (HE139)
½ tsp ground cloves
225g (8oz) filo pastry
50-75g (2-3oz) melted butter
For The Syrup:
100g (4oz) granulated sugar
60ml (4 tbsps) Suma Clear Honey (HY063)
30ml (2 tbsps) lemon juice
5ml (1tsp) vanilla extract
Method:
Brush a 23cm/9in shallow oven-proof dish with melted butter. Preheat the oven to 180°C/350°F/ Gas Mark 4.
In a bowl, mix together the chopped almonds, sesame seeds, chopped pistachio nuts, cinnamon and cloves.
Brush 4 sheets of filo pastry with melted butter and layer in the bottom of the dish. Spoon half the nut mixture onto the pastry, then repeat with filo then nut mixture, finishing with a layer of filo. Tuck the edges of the filo down the sides of the dish.
Score into diamonds, then bake in the centre of the oven for about 45mins. Cover after about 30 minutes to prevent it browning too much.
Make the syrup by dissolving the sugar and honey in 90ml (6 tablespoons) of water over a gentle heat. Allow to simmer for 5 minutes, then remove from heat and stir in lemon juice and vanilla extract. When the baklava comes out of the oven, carefully spoon the warm syrup over it. Allow to cool.
Warm Pear and Chocolate Pudding
For the Sponge Layer:
60g (2oz) organic butter
60g (2oz) self-raising flour
60g (2oz) Suma Light Muscovado Sugar (LJ059)
1 tsp Suma Fair Trade Cocoa Powder (LJ189)
1 egg
2-3 drops almond essence
60g (2oz) white chocolate, chopped
2 ripe pears peeled and chopped
For The Topping Layer:
60g (2oz) organic butter
60g (2oz) self-raising flour
60g (2oz) Suma Light Muscovado Sugar (LJ059)
30g (1oz) Suma Organic Almond, chopped (NU102)
60g (2oz) white chocolate, chopped
Method:
Grease 4 ramekins, and preheat the oven to 180°C/350°F/ Gas Mark 4.
Place all the sponge ingredients, except the pears and white chocolate, in a bowl and beat well until smooth.
Divide the mixture between the ramekins and sprinkle over 2oz of chopped white chocolate.
Peel and chop the pears and place on top of the chocolate.
Rub together the remaining 2oz of butter, self-raising flour and light muscovado, until it resembles breadcrumbs. Stir in the chopped almonds and put on top of the pears.
Scatter the other 2oz of chopped white chocolate on top.
Bake in the centre of the oven for 20 mins.
Vegan Chocolate Cake
Ingredients:
390g (14oz) plain unbleached white flour
440g (1 lb) Suma Raw Cane Sugar (LJ251)
6 tbsps Suma Organic Fair Trade Cocoa Powder (LJ189)
2 tsps Suma Baking Powder (HE225)
½ tsp salt
500ml sweetened soya milk
185ml Suma Organic Sunflower Oil (GT080)
2 tbsps cider vinegar
2 tsps vanilla extract
For The Chocolate Icing:
225g (8oz) Suma Raw Cane Sugar (LJ251)
6 tbsps corn flour
4 tbsps Suma Organic Cocoa Powder (LJ189)
¼ tsp salt
2 tbsps Suma Organic Sunflower Oil (GT080)
250ml sweetened soya milk
½ tsp vanilla extract
Method:
Grease a 23cm/9in cake tin, and line base with baking parchment. Preheat the oven to 180°C/350°F/Gas Mark 4.
Mix together all the dry ingredients. When well combined, mix in the wet ingredients. Continue mixing until you have an even batter with no lumps.
Pour into the cake tin and bake in the centre of the oven for approx. 40 minutes, until a knife inserted into the middle comes out clean.
Allow to cool slightly, remove from the tin, remove baking parchment and leave to cool on a wire cooling rack.
Gajreyla - Indian Rice Pudding
Ingredients:
1 glass Suma Pudding Rice (QS104)
4 pints milk
3-4 carrots, grated
2 small pots cream
½ glass Suma Raw Cane Sugar (LJ251)
1 tsp cardamom powder
½ tsp Suma Organic Ground Nutmeg (HE384)
2 Suma Cinnamon Sticks (HE140)
1 tbsp Suma Organic Ground Almonds (NU387)
chopped Suma Pistachio nut to garnish (NU252)
(spices and nuts are optional)
Method:
Allow 1 ½ - 2hrs to cook
Serves 4
Pour the milk into a large pan and allow to come to the boil.
Add the grated carrots ,simmering until the carrots are fairly soft, then add the rice and the sugar.
Add the ground nuts and spices (optional) and allow to simmer until the rice is cooked through and the mixture thickens into a slight paste.
Remove the cinnamon sticks, allow to cool before serving. Garnish with chopped pistachio nuts (optional).
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