our two little friends in Angkor/Cambodia.
that’s a lil faster way to post some patterns. Means there is no fullscreen option here anymore, but the formate is quite nice i think. These are old ones presented in different sizes and colours.
fruits, tea, herbs and spices from Lao and Vietnam.
Besuch aus Wien. Mobile pictures taken on the weekend at UdK Rundgang/Kultursommer 2013.
Diesjährige Tage der offenen Tür, Einblicke in die Werkstätten, Ateliers, Studios und Proberäume der vier Fakultäten Bildende Kunst, Musik, Gestaltung und Darstellende Kunst. Rundgang Universität der Künste.
I really did miss this. A yummy cake and good Coffee! Here we go, about one of the first things i did back in Germany, as the weather wasn’t very welcomy either.. Baking time!
Bill Grangers carrot cake recipe:
- 200g plain flor
- 3 teaspoons ground cinnamon
- 200g grated carrot
- 250g soft brown sugar
- 3 eggs
- 250ml light-flavoured oil, such as sunflower
- 100g sultanas
- 100g chopped walnuts
- zest of 1 orange
- cream cheese frosting: 250g cream cheese, softened
- 30g unsalted butter, softened
- 1 teaspoon vanilla extract
- 125g icing sugar, sifted
here you go:
Preheat the oven to 170°C, grease a 24cm springform cake tin. Sift the flour, baking powder and cinnamon into a large bowl and stir in the carrot. Make a well in the centre. Whisk the sugar and eggs in another bowl. Slowly whisk in the oil. Pour the mixture into the well and mix with the dry ingredients until just combined. Fold in the sultanas, walnuts and orange zest. Pour into the tin and bake for 1- 1 1/4 hours. Leave in the tin for 5 minutes before turning out onto a wire rack to cool. To make the cream cheese frosting, beat the cream cheese, butter and vanilla until smooth. Gradually add the icing sugar and beat until smooth. Spread over the cake.