A delicious recipe from the kitchen of Carton House
Ingredients
- 1 tsp vegetable oil
- 1 tblsp caster sugar
- 350 g plain flour
- 100 g cocoa powder
- 2 tsp bicarbonate of soda
- pinch of salt
- 350 g caster sugar
- 2 tsp vanilla extract
- 2 tblsp raspberry vinegar or champagne vinegar
- 230 ml vegetable oil
- 450 ml water
Method
- You will need a 10 inch spring release cake tin. Pre-heat the oven to 170C /
- gas mark 3. Grease the bottom and sides of the cake tin, then dust with
- caster sugar to form a non-stick base.
- In a large bowl, sieve the flour, cocoa powder, bicarbonate of soda and salt.
- Stir in the caster sugar.
- In another large bowl, mix the vanilla extract, raspberry vinegar, vegetable oil
- and water together.
- Very quickly but thoroughly, mix the two bowls together, then pour into the
- cake tin.
- Bake in the pre-heated oven for 35-40 minutes. Serve hot or cold with a
- mixed berry compote.
Notes
Carton House have made their acclaimed cookbook titled Carton House, Bringing the Taste Home
available this Christmas, due to popular demand. The beautifully designed 145 page hardcover book
contains delicious seasonal recipes designed by Executive Chef Cathal Kavangh so you can impress
friends and family this festive season and all year round.
Carton House will also have a mouth-watering Christmas Food Range on sale for those looking to
bring a taste of Carton home. The Carton House luxury take-home food range offers a variety of
products also designed Cathal Kavanagh and includes all the festive favourites we love, such as
Christmas Pudding, Ham Glaze, Mulled Wine and more – perfect for when entertaining over the
Christmas period or as a gift to the food lover in your life.
The range is available exclusively from the hotel with prices starting at just €5.00. To find out more
call (01) 5052000 or visit the Carton House Christmas Shop, opening December 1st.
