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When I see corn fritters on a cafe menu, odds are that's what I'm ordering. They're often presented in a golden stack with salad greens and a dipping sauce, and crowned with a perfectly poached egg.
As for making them at home, the good news is that they require few ingredients and are hard to get wrong. As delicious as they are eaten simply with an egg or a smear of avocado, it's easy to elevate them to special meal status by adding extra ingredients and sides. One ingredient I include in my corn fritter recipe that you might not find at your local Cafe is amaranth grain. It gives the fritters a gorgeous texture - crunchy and golden on the outside while still being light and fluffy. Amaranth also gives the fritters extra nutrition and heartiness. Try making these corn fritters the next time you're enjoying a go-slow weekend morning. They're truly delicious!
Carrot cake is, for me, synonymous with the 1980s. Does anyone else remember the astonish, delight and - let's face it, a little suspicion - at the wonder of the microwaved carrot cake? Or perhaps you enjoyed a slice of carrot cake with your Vienna coffee in a coffee lounge.
When I researched the topic of Australia's history with carrot cake, I was surprised to learn that Australia has had a love affair with it since the 1930s. When sugar became expensive or hard to come by, carrot cake came into its own, thanks to carrots' natural sweetness. Even more surprising is that its history in the UK goes back as far as the Middle Ages, for similar reasons. I always include pineapple in my carrot cake - controversial to some purists, who argue that it takes this cake into Hummingbird Cake territory. However I'm in good company as there are several traditional baking organisations who also include pineapple, such as the CWA and some yearly agricultural shows. Tinned yields better results than fresh because it's softer and sweeter. If you want to use fresh pineapple, cook it until it's soft first. Confession: I make this as 12 cupcakes rather than a whole cake because my instincts for knowing when a whole cake is ready to come out of the oven are lacking. With smaller cakes it's easier to tell, for me at least, but feel free to make this cake in a standard 20-23cm round cake tin, or standard Loaf tin. Please see the bottom of the recipe for notes on making a standard cake. |
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