Shooting in The Woodlands

Carrot and Banana Cake with Cream Cheese Icing

 

 

Wow, it’s been a long time since I have done a post, 74 days to be precise – that sounds like ages when I put it like that (note to self: always count in months, not days!). The reason I have been neglecting my blog is most certainly not due to laziness, but the complete opposite. I have been so busy with work, that I have not even had the chance to admire other food blogs, design sites, catch up on celeb gossip,Facebook, or tweet, net alone go on my own blog.

 

 

During those 74 days I styled and cooked over 50 recipes! Which was fantastic, however it meant putting the ‘ol blog to one side and focusing on work – less folly and more work.

 

Any who, today I was lucky enough to shoot my post at The Woodlands Eatery (2 Deer Park VredeHoek tel: 021 801 5799 ). If you know the restaurant, you’ll understand why it is such a treat to shoot there – it’s food styling heaven: wooden tables, rustic, painted wooden panels, old window panes, pot plants, etc. The restaurant is one giant prop – it’s too fabulous.

 

 

If you’re not familiar with the restaurant I suggest you get familiar. Not only do they (in my opinion, which is highly revered) make the best cheese burger in Cape Town (The New “Far from Classic’ Cheeseburger) , but amazing pizzas and delicious salads and pastas.

 

Inside the restaurant you’ll find lamp shades hanging at different lengths, miss-matching chairs and tables, interesting prints on the walls and a rather sweet coo-coo-clock. The atmosphere is relaxing, yet busy, cool, but not pretentious and unintentionally quirky. Aside from the décor, the real appeal is the food – every dish is great, I can honestly say this because I have basically had everything on the menu.

 

 

 

Booking is essential, trust me if you don’t book you’re unlikely to get a table (tel: 021 801 5799). They are open Tuesdays to Thursday from 5pm and Friday to Sunday from 12am.


 

Last week I did a styling job for Spar’s Magazine “Savour” and I had a couple of the ingredients leftover, so I decided to make a similar cake as to the one I did for Savour. If you want to check out more recipes similar to this one and for other banana-inspired dishes and other recipes I have worked on visit  Savour’s site

 

Carrot and Banana Cake with Cream Cheese Icing

 

 

Prep time: 15 minutes

 

Cooking: 40-45 minutes

 

Serves: 8-10

 

melted butter, to grease

2 cups cake flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

4 large free-range eggs

1 cup soft dark brown sugar

zest of 1 orange

1 cup canola oil

2 cups, grated carrot (about 4 medium carrots)

1 ½ cups mashed bananas (about 4 large bananas)

¼ cup desiccated coconut

½ cup roughly chopped pecan nuts, plus extra to decorate the top of cake

 

For the Icing:

 

100g grams of butter (room temperature)

2 ½ cups icing sugar

175g cream cheese

2tsp milk

2tsp lemon juice

 

 

Preheat your oven to 150°C. Grease two 22cm round cake tins with melted butter.

Sift the flour, baking powder, bicarbonate of soda and cinnamon together.

 

Beat the eggs and sugar together until light and fluffy, then add the orange zest and oil and continue beating.

 

Fold in the sifted flour mixture until smooth, then finally fold in the grated carrots, mashed bananas, coconut and pecan nuts.

 

Pour into the prepared cake tins and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Set aside in the tins for 20 minutes to cool before turning onto a wire rack to cool completely.

 

To make the icing, use an electric mixer to beat all the ingredients until light and fluffy. Once the cake is cooled, ice and decorate the top with chopped nuts

 

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