Carrot cake

The best carrot cake I ate in Starbucks in Edinburgh. Let’s try to make it :)

Stir together in a large bowl:

250g all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp kosher (sea) salt
1/2 tsp nutmeg
1/4 tsp allspice

Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice by martushka

Combine and beat for about a minute:

300g golden caster sugar
300ml (1/2 pint) corn oil
3 eggs
1/4 tsp vanilla extract

combine brown sugar and oil by martushka

add the eggs and vanilla by martushka

wet mixture by martushka

Combine the wet mixture with the dry stuff. Mix until batter is smooth.

the wet mixture with the dry stuff by martushka


140g chopped almonds or walnuts

chopped almonds by martushka

150g shredded carrot

shredded carrot by martushka

Pour batter into a baking pan.

batter in a baking pan by martushka

Preheat the oven to 180°C, 350°F.
Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.

hot carrot cake by martushka

Make the frosting by mixing:
230g (8 oz) cream cheese, softened (I used Mascarpone)
1 tblsp milk
1 tsp vanilla
200g icing sugar

the frosting by martushka

When the cake has cooled cut it across.

cut in two by martushka

Place one cake, flat-side up, on a platter. Spread part of the icing over the top of the cake.

spread part of the icing by martushka

Top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.

carrot cake by quall

Bye bye Starbucks :)

this is the carrot cake by quall

Chocolate muffin

Makes: 18 servings.

Whisk together:

175g (6oz) self-raising flour
2½ tbsp cocoa powder
1tsp bicarbonate of soda or baking powder
150g (5oz) caster sugar

dry items by quall

In a separate bowl, whisk together:

2 eggs
150ml (¼pt) corn oil
150ml (¼pt) milk
2tsp almond extract
3 tbsp Carnation Caramel

wet items by quall

Add wet to the dry ingredients.

add wet items into dry <a href=jameshallison casino items by quall” width=”600″ height=”400″ />

Stir together until the mixture is smooth.

stiring by quall

mixture is ready by quall

Pour batter into prepared muffin cups.

into the tin by quall

Preheat the oven to 180°C, 350°F. Bake about 18 minutes.

growing bigger and bigger by quall

Coffee or tea? :)

chocolate muffin by quall

Almond panna cotta with strawberry sauce

Ingredients for the panna cotta:

250ml (9fl oz) double cream
250ml (9fl oz) milk
4 tbsp sugar
10 drops of almond extract
9g gelatine

items for panna cotta by quall

For sauce:

fresh strawberries


strawberries by quall

Simmer together cream, milk, sugar and almond extract just before it starts to boil.

simmering by quall

Mix gelatine with 6 tbsp of cold water. Leave to soak for 10 minutes. Add it to your hot (not boiling) mixture. Stir constantly until the gelatine is completely dissolved.

add gelatine by quall

Pour mixture into glasses. Then cool and store in the fridge until set (it will take about 1 hour).

into glasses by quall

Blend strawberries until smooth.

blend strawberries by quall

Spoon over the sauce.

strawberry sauce by quall

Delicious Italian cooking!

panna cotta by martushka by quall

Martushka’s mom cheesecake

My favourite cake :)

1 kg (35 oz) cottage cheese
6 eggs
330g (11,6 oz) icing sugar
250g (8,8 0z)  margarine
16g (o,56 oz) vanilla sugar
2 heaped tbsp potato starch

items for baking a cheesecake by quall

Beat the egg whites to a light froth.

egg whites by quall

Grind cottage cheese, until smooth.

cottage cheese by quall

Beat the egg yolks with icing sugar and vanilla sugar, add margarine and make this creamy.

margarine by quall

Next add the cottage cheese…

add cottage cheese by quall

…and flour then mix it well.

mix by quall

Finally add the beaten eggs’ whites and gently mix.

add the beaten egg whites by quall

You can add some raisins if you like.

raisins by quall

Preheat the oven to 180°C, 356F.

in a cake tin by quall

Bake the cake for 50-55 minutes.

cheesecake is ready by quall

Sprinkle cake with icing sugar.

sprinkle cake with icing sugar by quall

That cheesecake is lovely warm but it’s even better the following day.

cheesecake on the plate by quall

Sticky toffee pudding

The taste that rocks my face :)

You need:

200g dried dates, stoned and chopped
250ml black tea (not too strong)
1/2 tsp bicarbonate of soda
85g unsalted butter
175g self-raising flour
1 tsp mixed spice
175g goldencaster sugar
2 eggs

items for sticky toffee pudding by martushka

For the toffee sauce you need:

100g light muscovado sugar
100g unsalted butter
142ml carton cream

items for toffee sauce by quall design

Chop the dates. Put them and the tea in a saucepan and bring to the boil. Cook for 3-4 minutes to soften the dates. Stir in the bicarbonate of soda.

dates with tea and bicarbonate of soda by quall design

Beat the butter and caster sugar until pale and creamy, then beat in the egg, flour and mixed spice. Fold in the date mixture.

blend by quall design

Pour into a buttered ovenproof dish or brownie tin.

pour into cake tin by quall design

Bake for 30-35 minutes.

ready cake by quall design

Make the sauce by putting the sugar, butter and cream in a pan over a low heat and simmer until the sugar has dissolved.

for sauce by quall design

Cook until the sauce is a lovely toffee colour.

toffee sauce by quall design

Cut the pudding into squares and serve with the warm sauce and a scoop of vanilla ice cream.

sticky toffee pudding with ice cream by quall design

Recipe from my friend who found it in Olive Magazine, October 2005.

Turkish moon

When I was a child my mum was making delicious crescent-moon cakes. I still remember the taste, but I have not got the recepie. So I tried to recreate that taste…

You need:

4 eggs
150g icing sugar
150g flour
150g butter or margarine
1½ tsp baking powder
2 tbsp cocoa powder
1 tsp rum essential oil

you need by martushka

Mix icing sugar with butter. Add one egg at a time and mix. Add the rest of items.

waiting for blend by martushka

Blend until smooth.

it's smooth by martushka

Preheat the oven to 180°C, 356F. Bake the cake for 15 minutes.

in oven by martushka

after 15 minutes by martushka

Items for icing:

150g icing sugar
2 tbsp rum
1 tbsp water

items for icing by martushka

Mix it all together.

ice by martushka

Cover the hot cake with icing.

icing by martushka

Cut out crescent-moons. I made mistake and cut it before icing set :)

cuting out by martushka

Not perfect but very tasty :) unfortunatelly not the same like my mother’s :(

Turkish moon by Konrad

Tiramisu by Martushka’s husband

You need

4 medium eggs
4 tbsp caster sugar
1 tbsp vanilla sugar
2x250g (8½ oz, 2 boxes) Mascarpone cheese (Mascarpone from Asda and Morrisons are the best for this)
250ml (9fl oz) cold strong black coffee, espresso
50g rum
200g (7oz, 1 box) sponge fingers
unsweetened cocoa powder

items for tiramisu by martushka

Beat the egg whites until stiff.

egg whites by martushka

Beat the egg yolks with sugar and vanilla, add mascarpone until thick and creamy. Next add the beaten egg whites and gently mix.

cream by martushka

Use sponge fingers to line a serving dish.

sponge fingers by martushka

Mix the cold coffee with rum in a shallow bowl. Pour half of it over the sponge fingers.

pour by martushka

Pour half of Mascarpone cream into the dish.

almost ready by martuska

Sprinkle the cream with cocoa powder.

cocoa powder by martushka

Dip the rest of the sponge fingers in the liquid, soaking both sides and arrange on top.

I can't wait by martushka

Pour in the remaining half of the cream and smooth the surface.  Sprinkle with cocoa powder using a small sieve. Put it to the fridge for a few hours. :)

Tiramisu ready to go to the fridge by martushka

…and now you can savour :)

tiramisu on the plate by martushka

Martushka’s apple cake

It’s dead easy :)

175g (6oz) self-raising flour
160g (5oz) or more if you like :) golden caster sugar (or white sugar)
3 tbsp milk
1tsp baking powder
4 eggs
200g margarine or butter
2tsp vanilla sugar
2 or 3 big, sour apples (I mostly like Bramley Apples), or if you like you can use plums instead of apples

Beat the egg whites to a light froth. Beat the egg yolks with sugar and vanilla, add margarine and make this creamy. Next add flour, baking powder and milk then mix it well. Finally add the beaten egss whites and gently mix.  Cut the peeled apples into quarters and then eighths. Lay the apple slices on the batter so they just cover the batter

Preheat the oven to 170°C, 338F. Bake the cake for 50-55 minutes.

items for baking a cake by martushka

egg whaits by martushka

batter by martushka

waiting for apples by martushka

is the oven ready? by martushka

let me cool off by martushka

Chocolate fudge cake


175g (6oz) self-raising flour
2½ tbsp cocoa powder
1tsp bicarbonate of soda or baking powder
150g (5oz) caster sugar
2 eggs
150ml (¼pt) corn oil
150ml (¼pt) milk
2tsp vanilla extract or almond extract
397g can Carnation Caramel, Martushka is using 3 tbsp or all can

Preheat the oven to 180°C, 350°F, Gas Mark 4.

The oil, milk, eggs, vanilla, caramel mix together until combined.  Combine the wet with the dry ingredients – flour, cocoa, bicarbonate of soda and sugar and mix well. Pour the mixture into the tin and bake in the centre of the oven for 35-45 minutes until springy to the touch.


3 tbsp or more caramel and 1 or 2 tbsp cocoa powder  beat well until smooth and glossy. Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half.  Spread the remaining frosting over the top of the cake and down the sides to cover completely.
In accordance with the recipe of Celebrity Chef Phil Vickery, Martushka changed it a little bit.

the items for baking a cake by martushka

chocolate fudge cake by martushka