Whenever I get down to baking a cake, my first instinct is to make those healthy robust warm cakes that we can enjoy with our cuppa and my boy can team them up with his glass of milk. As a mother and (also a wife) to very fussy eaters who squirm at the sight of vegetables, I also like camouflaging as much as I can in cakes and curries and soups and everything possible! Hence the idea to do this Spiced Carrot Tea Loaf. And the fact that its 100 % wholewheat adds to the value.
While making these cakes, I usually stick to my 1 cup each measurement and that works in most cases. This one here is made with aata and brown sugar, spiced with cinnamon and raisins. Served with a dollop of icecream this can turn into a very wholesome dessert for kids and adults alike.
I set out to make some scones but mid way decided to turn them into biscuits instead! Scones are just another quick bread I would say. Easy to make, versatile and to quote Jamie Oliver ” They are so delicious, so British, even a 5 year old can make them” To me Scones, take me back to my Enid Blyton days, when the kids of Malory towers would just go off to a picnic with their hamper tucked with scones and ham sandwiches!
This recipe has been adapted from Mary Berry’s 100 Cakes and Bakes, one of the first books on baking I had acquired and is full of easy doable recipes. To turn them into biscuits , I cut down on the baking powder and added some mashed potatoes for texture. These are neither too sweet nor salty , so serve it either with jam and cream or have them as it is with tea or milk.