Nine recipe ideas to celebrate VE Day from caterer Searcys
note-0 Plans for marches and street parties to mark the 75th anniversary of VE Day may have been postponed but chefs at Searcys have come up with some simple recipes to mark the occasion at home.
By Ian Smith
Published 8th May 2020, 07:00 BST
Searcys has come up with ideas ranging from allotment salad, and corned beef & piccalilli sandwiches to milk and toffee pudding.
Here are nine of its recipes or visit www.searcys.co.uk to find out more
9. Carrot cake
Carrot cake Makes 1 x 26cm cake INGREDIENTS Cake 340g caster sugar
340ml sunflower oil
4 free-range eggs
340g plain flour
12g baking powder
3g salt
3g bicarbonate of soda
12g ground cinnamon
280g carrots, finely grated
90g raisins, dusted in a little flour
Cream cheese frosting 250g full fat cream cheese
600g icing sugar
80g unsalted butter softened
4ml vanilla extract
Cream cheese frosting 1 orange, zested
Method: Preheat oven 170C / gas 3.
Beat sugar and oil together, add eggs a little at a time so that they emulsify.
Fold in all dry ingredients. Add carrots and raisins
Spoon mixture into 1 greased and lined 23cm cake tin.
Bake for 45 minutes or until golden brown and springs back when pressed.
Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
When cold cut cake in half horizontally.
To make the frosting; beat cream cheese and icing sugar together. Add soft butter and mix to incorporate.
To build the cake; pipe half frosting on the upside-down first cake and sandwich with the second cake, right-side up. Spread remaining frosting on top, swirl with a fork and finish with grated orange zest. Photo: Searcys