This recipe comes from The Sea Garden, a recipe book which we now stock, by Marie Power, The Sea Gardener. Kim attended a foraging and cookery day hosted by Marie and was so impressed that firstly we started to stock her range of bars and dried seaweeds but secondly we are all starting to put more and more seaweed into our cooking – which can only be a good thing right?
I substituted Marie’s sweets and baking blend (a mixture of Sweet Kelp and Sleabhcán) for the Sleabhcán itself. The results were delicious and super nutritious.
200g carrots, grated
2 tblsp sleabhcán, dried, flaked and reconstituted in a little water
175g dark brown sugar
2 large free range eggs
150mls sunflower oil
100g wholemeal flour and 100g white flour
1 tsp baking powder
2 tsps mixed spice
1 tsp bread soda
grated zest of an orange
50g dessicated coconut
50g walnuts, toasted lightly
for the syrup
juice of an orange
1 tblsp lemon juice
75g soft dark brown sugar
Blend these 3 together in a cup using a small whisk/fork.
1. Whisk sugar, eggs and oil together until sugar is dissolved (2-3 mins).
2. Fold sifted dry ingredients into this mixutre.
3. Finally fold in orange and remaining ingredients, along with sleabhcán.
4. Bake in a lined and oiled 20cm round cake tin for approx. 40 mins (I would add an extra 10 minutes to this cooking time as I found the cake a tad underdone) at 170 oC. When dry in centre (check by inserted a skewer into the middle of the cake, the cake is cooked when the skewer comes out clean), remove from oven and pour syrup over.
5. Allow to cool for 10 mins in tin.
The cake can be decorated using cream cheese/mascarpone cheese mixed with honey and then sprinkling chopped nuts/grated orange rind on top.