The aim of this little blog is to (hopefully) entertain and amuse as I lightheartedly recount my trials and tribulations to satisfy my sweet tooth.
However, every now and again, a very important, devastating issue around food needs a little attention.
Earlier this week I heard a Save the Children report on the news. 'A Life Free From Hunger' stated that 300 children die of malnutrition every hour worldwide. It went on to explain there are 170 million children under five years whose development has been stunted by malnutrition because of lack of food for them and their breastfeeding mothers.
Thing is, we live in a world where there is enough food for everyone. Save the Children are asking Prime Minister David Cameron to Name a Day (#nameaday) to hold a World Food Summit for world leaders. The Summit will tackle hunger and address the problems in the global food system that currently mean millions of children are going hungry.
And we can help. Save the Children are also asking us to also Name a Day to take one of five simple actions, from sending a tweet to cooking a meal, to help raise the profile of this campaign and spread the word about this devastating crisis.
Another way as a blogger to help is to donate a recipe to The Pink Whisk's Save the Children recipe e-book, which will be sold to raise money and increase awareness of the campaign. Ruth, from The Pink Whisk, traveled to Rwanda this week to see first hand the projects supported by Save the Children and to launch the Name a Day campaign. Ruth describes her visits and experiences, plus how we can help, right here.
I've donated this recipe, for a Vegan Apple and Carrot Cake and my Name a Day is Monday.
Vegan Apple and Carrot Cake
For the applesauce:
225g apples peeled, cored and chopped into small chunks
4 tbsps water
1 tsp caster sugar
1 tsp cinnamon
For the cake:
juice of 1 orange
180g grated carrot (roughly four medium carrots)
225g plain flour, sifted
2 tsps baking powder
1 tsp bicarb of soda
1 and a half tsp mixed spice
115g light brown sugar
50g roughly chopped pecans
175ml rapeseed oil
1. To begin with place the raisins in a small bowl with the juice of the orange and set aside for at least half an hour
2. To make the apple sauce: pop the apples and water into a pan and cover, heating gently until the become soft and mushy. Add the spice and mash gently with a fork. Set aside to cool
3. Preheat the oven to 180C/350F/Gas Mark 4. Grease and line a square tin 20cm x 20cm
4. For the cake: place the flour, baking powder, bicarbonate of soda, spice and sugar into a large bowl and mix together.
5. Create a well in the middle and add in the apple sauce, pecans, raisins (plus any remaining juice), carrots and oil. Mix until all the ingredients are well combined
6. Place in the oven for 45 minutes or until a skewer inserted into the centre comes out clean
7. Leave to cool in the tin for ten minutes before cooling on a wire rack
- This is a lovely moist, gently spiced cake
- Vegetable oil can easily replace the rapeseed oil
- If you fancy a little icing, mix a little icing sugar with a little orange juice to create a smooth, runny consistency. This drizzled over the cake would do very nicely