• 250g self-raising flour
• half a tsp bicarbonate of soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• pinch of salt
• 200ml sunflower oil
• 250g light muscovado sugar
• 3 eggs
• 150g carrots
• juice of half a lemon
• 150g walnuts

For the frosting:

• 250g mascarpone
• 200g Philadelphia cream cheese
• 150g unrefined icing sugar
• zest of a medium orange
• a handful of walnut halves

Set the oven at 180C/Gas 4. Butter two 22cm cake tins and line each with a disc of baking parchment.

Sift together the flour, bicarbonate of soda, baking powder, cinnamon and salt. Beat the oil and sugar in a mixer until well creamed, then introduce the beaten egg yolks one by one, reserving the whites for later. Grate the carrots into the mixture, then add the lemon juice. Roughly chop the walnuts and add them. Fold the flour and spices into the mixture with the machine on slow. Beat the egg whites till light and stiff, then fold tenderly into the mixture with a large metal spoon (a wooden one will knock the air out).

Divide the mixture between the cake tins, smooth and bake for 40-45 minutes. Test with a skewer. The cake should be moist, but not sticky. Leave to settle for 10 minutes, then turn on to a wire cooling rack.

To make the frosting

Put the icing sugar, mascarpone and Philadelphia into the bowl of an electric mixer. Beat till smooth and creamy. Mix in the orange zest.

To assemble

When the cake is cool, sandwich the halves together with about a third of the frosting. Use the rest to cover the top and sides. A rough finish will look appropriate. Cover with walnut halves.

To store The cake will keep for several days in the fridge, wrapped tightly in clingfilm, but bring it to room temperature before eating

Recipe from Nigel Slater - recipe online

• 110g plain flour
• pinch salt
• 2 large eggs
• 200ml milk mixed with 75ml water
• 50g butter
• caster sugar and lemon to serve

Sift flour and salt into a mixing bowl, holding sieve high so flour gets an airing.  Make a well and break the eggs into it.  Whisk the eggs, incorporating the flour.  Add the milk and water as needed until you have a smooth batter.

Melt butter in a pan and add 2tbsp to the batter, whisking as you go to avoid it cooking any of the egg.  Use the rest of it to lubricate the pan with a bit of kitchen paper.

Make pancakes in a nonstick pan, approx 2 tbsp per pancake.  Get the pan hot, then turn down to medium.  It should take about 30 secs for the first side, and a few seconds for the second.  I find I actually do it at a lower heat for longer, but this is what Delia says.

Serve as you go - squeeze over a slice of lemon, sprinkle with caster sugar, and fold in half and half again and eat with fingers.

(From Delia’s Complete Cookery Course by Delia Smith - Recipe Online)

• 4 eggs
• 2 tbsp caster sugar
• 1/2 cup milk
• 1/2 tsp vanilla
• pinch salt
• unsalted butter for frying
• stale bread

Mix eggs, sugar, milk vanilla and salt in a bowl.  Cut 4 x 2cm slices of bread.  Dip a slice in the egg mixture for 30-60 seconds, or until mixture well absorbed, and fry for a minute each side, or until crisp and golden.  Repeat.

Serve with cinnamon and sugar, maple syrup, stewed fruit and yoghurt, crispy bacon, fresh berries etc.  Use brioche or split croissants as a variation.

(from The Perfect Cookbook by David Herbert)