May 2017 www.womanthismonth.com LIFESTYLE | food 52 CHEF’S SPECIAL This new kid on the block is making a name for herself on the baking scene. Vera Deeb, came to Bahrain 19 years ago, fell in love, got married and the island has been home ever since. Like so many who display culinary skills, she began baking at an early age, joining her mum in the kitchen and being inspired by her skill. About 10 years ago, she discovered a passion for cake decorating, which became a hobby. Later, after many hours of practise in the intricate craft, she was able to turn it into a profession. Last December she opened Vera's Bake Shop in Saar mall offering custom-made cakes, cup cakes and cookies for every occasion. Despite having been open only a few months, the shop came highly recommended when we asked the WTM family for wedding cake recommendations. Vera says: “My philosophy is to have cakes that not only look good, but also taste good, so I’m combining artistry with delicious homemade recipes.” Here is how to make her famous Carrot cake which, she claims, is super-easy to do. Ingredients • 4 eggs • 2 cups sugar • 1 1/3 cup oil • 2 cups all purpose flour • 2 tsp baking powder • 2 tsp baking soda • 1/2 tsp salt • 2 tsp cinnamon powder • 4 cups grated carrots • 1 cup chopped walnuts Cream Cheese Icing • 600g cream cheese at room temperature • 400g unsalted butter at room temperature • 3 cups icing sugar • 1 tsp vanilla Method • Preheat oven to 180°C. • Combine eggs, sugar and oil. • Sift the flour with the rest of the dry ingredients and add it to the egg mixture. Gradually add the VERA’S CARROT CAKE carrots and walnuts. Bake in a preheated oven for about 50 minutes or until a toothpick or a knife inserted in the centre of the cake comes out clean. Let the cake cool to room temperature before frosting. For the cream cheese icing • Using a stand mixer or hand mixer, cream the cheese until smooth, add the butter, then gradually add the sugar and vanilla.
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