Birthday Baby, Weed and Carrot Celebration Cake
Young and old it is fantastic to celebrate this special edition with so many like minded individuals from all around our wonderful world, this is a birthday wish for you all, so blow me gently. .
In those early days when we first met Weed World at Glastonbury Festival I was young, stoned, impressionable even, that when I first walked into the Weed World stand. I fell in love, with the magazine not to mention ED and all the gorgeous security, I never really left and I have had the most amazing time doing my thing and sharing with you all our kitchen achievements and a few of the disasters along the way.
So we reach this mile stone of an age and that is thanks to all of you every reader that enjoys the pleasure and arrival of their favourite magazine as it hits the door mat. Hear at Eric’s Kitchen the table is cleared and on goes the kettle for tea and coffees,
I will make us a nice, neat weed spliff with some of the best weed I had saved some Auto Syrup, thanks to the puff Buddha.
And we take our time to feel the freshly printed paper, smell the words as we indulge in our shared and secret passion, of a quite READ.
Happy birthday to Weed World the only magazine that really knows what’s going on…
Cake Ingredients
You will need:
200g grated carrots
100g small chopped up fresh pineapple
60g of washed succulent sultanas
5g your choice of good weed dried, finely ground
175g soft butter
200g light muscovado sugar
3 free range eggs
230g of self raising flour
2 teaspoons of baking powder
Half a teaspoon of bicarbonate soda.
100g ground almonds
Method
Start by putting the oven on to warm to 180c/350f/gas 4.
Then Grease two sandwich tins and dust with a little flour in each.
Cream together the butter and sugar first then gradually add each egg with a little of the flour, then add the remaining flour and baking powder, bicarbonate of soda, gently folding in one teaspoon of cinnamon, ground almonds and the ground weed along with the sultanas, carots and chopped pineapple, stir the whole mix together and gently drop in a wish.
Divide between the tins and pop into the hot oven and bake for about 40 mintes, when they are ready they should feel firm to touch and bounce back and if you poke a skewer into the centre it should come out clean.
Allow the cakes to cool for 5 minutes and then remove from the tins and leave them to cool right off.
Filling Ingredients
100g soft cream cheese
50g unsalted butter
1teaspoon lemon juice
100g icing sugar
Method
Cream the cheese and butter then add in the lemon juice and sugar
Mix until creamy and thick and use to fill the middle and cover the top of the cake then you can decorate. Typically I think I can go this one step further and I buy several packs of roll out icing sugar. I hade great ideas with my selection of icing pens at the ready! Oh well we can’t all be good at everything we try, but it was fun having a go.
Happy Birthday Weed World
Originally published in Weed World Magazine 100
