Mother's Day DESSERTS

Treat Mum’s sweet tooth this Mother’s Day using one of our cake recipes.

Little carrot cakes with orange & honey syrup

MAKES 12 PREP 15 mins COOK 20 mins EASY V

• 150ml sunflower oil, plus a little for the tin
• 175g light muscovado sugar
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp mixed spice
• 1 orange, zested and juiced (save the juice for the syrup)
• 2 large eggs
• 50g natural yogurt
• 200g carrots, about
• 2 large ones, peeled and grated

For the syrup and icing

• 50ml runny honey, plus extra to drizzle (optional)
• 150g mascarpone
• 100g thick natural yogurt
• 75g icing sugar, sieved
• edible flowers or extra orange zest, to decorate

1 Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.