I have never been honoured with so many requests for this recipe from foodies, which confirms my suspicions that this is the BEST variation on Herman cake. So, here it is, by popular demand. (Plus, this medium has the added benefit of being far more convenient than sending the recipe multiple times via text or email to my colleagues and friends who have been asking me for this recipe.)
This cake is a wonderful example of how you can improvise successfully when baking (another example would be the Courgette and Walnut Cake). This time, I made the mistake of putting baking powder in the wrong bowl of mini herman, had run out of apples and was thus forced to improvise an alternative Herman cake, with ingredients I had on hand. Thus, the delicious Carrot, Sultana and Pinenut Cake was born, and proved far tastier than it’s apple/pear and cranberry counterpart.
The inspiration for the pinenuts is probably from my love of korean and italian cuisine: it would appear to be a popular ingredient in both countries. Essentially, it is the pinenuts that make this cake what it is, so please don’t scrimp and omit them.
Perhaps some of you, who have tended to Herman for a few cycles, have similar sentiments to my own towards Herman. I find it restricting to be tied into baking a Herman cake every 10 or so days. Then the thought of baking the same cake over and over again, kills the joy of baking with such a quirky ingredient. I’ve spoken to enough of you herman cake bakers to know that you empathise with my need to deviate from the standard apple/cinammon/sultana cake. So, for all of you attentive Herman carers out there, this is a recipe is dedicated to you.
- one measure of Herman (a cup)
- 150g self raising flour
- 100g demerara sugar
- 1tsp mixed spice
- 1tsp cinnamon
- 1tsp baking powder
- 2 eggs, beaten (see note below referring to doubling the recipe)
- 100ml vegetable or sunflower oil
- 2 large or 3 small grated carrots, which is approx. anything between 150g-200g.
- 50g pinenuts
- 50g sultanas
Note: For a double batch, rather than use 4 eggs, I did the vinegar and bicarbonate of soda trick of substituting an egg. Austerity measures are required when baking endless cycles of Hermans.
1. I like to soak the sultanas first by putting them in a small heatproof bowl and covering them with boiling water. If you’re super-organised, then do this a few hours beforehand. This will mean that your sultanas are plump and juicy once baked, rather than dry and hard.
2. Preheat the oven to 180C/350F/Gas Mark 4 and line a 2lb loaf tin, or line a muffin tin with paper cases. I think that it will make about 18 muffins, depending on how high you fill the cases.
3. Measure out the flour, sugar and spices and make a well in the middle. Add in Herman, the vegetable oil and the beaten eggs. Mix thoroughly.
Delicious, served on its own or with a dollop of icecream/greek yoghurt. I’ve frozen the muffins for another occasion and planning on topping them with a plain cream cheese frosting.
And what happened to Herman?
Well, Herman lives on in my flat: I didn’t have the heart to finish him off this weekend. I baked a double quantity of my favourite Herman recipe (the carrot, sultana and pinenut cake) and prepared batter for Herman pancakes before I realised that I wasn’t quite ready to say goodbye to Herman… yet.
p.s I couldn’t help but notice that Herman has been featured on the Guardian‘s Life and Style recently. It’s amusing how a yeasty goo mixture has madeit onto a national paper. I give props to Lizzie Enfield for pushing my teenage, red-haired, kitchen inhabitantinto the limelight. At some point I mean to write a blog post, entitled ‘100 days of Herman’ with photos of the various Hermans I’ve produced, from pancakes to streusel coffee cake (thanks allrecipes), by way of celebration. It would have be retrospective given that the 100 day mark has already passed us by. Watch this space.