Torta Miracolosa - Miracle Cake

Before I go any further let me just assure that this cake is really very nice - yes, the above photo is the finished result and you may be forgiven for screwing up your face and saying 'some miracle!' but the fact is, my photography skills are a wee bit primitive and if the serving bowl looks a mess it's because my serving skills are likewise primitive. What's more, (and don't get excited) although you can't see it in the picture this cake has a biscuit base - yes, a biscuit base! Just like cheesecakes do but this version doesn't have half the hassle. So hopefully I've convinced you that this cake is worthy munching, now, I'm going to be all accountant-like and list the benefits of my Miracle Cake:

• it's scrummy,
• it's healthy,
• it's quick,
• it's easy,
• you can make it when all you have in your fridge is tumble weed.

And there, you see, is the reason why I named this cake 'Torta Miracolosa' which translates 'Miracle Cake' - because it was a bloomin' miracle that I managed to make it at all. I did want to call it the Jesus Christ Cake but I was afraid someone from the religious forum might burst in and tell me that Jesus didn't eat carrots. Ah yes, because that's one of the ingredients - sorry, no miracle there - you need to have them in the fridge, I just happened to have a couple of lonely ones sitting there which is all you'll need, but should you not have any in - it's not the end of the world. You could just use heated milk with a teaspoon of corn starch to thicken it. So, let's not beat about the bush, here are the miraculous ingredients:

• a few sievefuls or cups of flour (wholemeal or plain, depending on which you prefer),
• some olive oil or soft butter or whatever greasy substance you have in the house (not engine oil please),
• some sugar (preferably brown sugar, it's better for you),
• some water or if you prefer, milk to bind the mixture,
• two or three carrots and a little more milk to mix with them,
• some cardamom seeds to decorate (optional of course).

That's your lot! Even just a small amount of milk will suffice and as it's something people tend to have in even when the rest of their fridge is in a sad state, and likewise one or two stray carrots always seem to linger in there (why is that?) I've been bold and called my cake a 'miracle' all the same.

So how do we make the Miracle Cake? Here's how.

Anyone who read my Westernised Basen Ladoo recipe will be familiar with my methods of making cake bases.

So, ladies and gentlemen, hungry horaces with empty fridges - look to your right and you'll see step one of making this cake (you will of course have sieved the flour and rubbed in enough olive oil or soft butter to obtain a 'fine breadcrumb' mix). As you see the flour mixture is in a frying pan and now what you have to do is toast it - yes, it's a much quicker (and energy efficient) way of making biscuits but you just have to make sure that you stay with it and stir constantly with a wooden spoon, also, don't forget to keep the heat on low or low-medium otherwise the flour will burn and not cook thoroughly.

Now, you'll see that rather unsurprisingly, we're at step two. Once the flour is toasted (and you'll know when because it will become darker and give off a 'floury' fragrance) turn off the heat and keep stirring for a few minutes more (otherwise it might burn), now transfer the whole lot into a serving bowl.

Step three. Look to your right again ladies and gentleman (or just slightly upwards - no, not at the ceiling) and you'll see that you now have to add the sugar. I never measure ingredients so I can only tell you to put in enough sugar to have a few grains mixed in with every part of the flour when you stir. If you prefer it sweeter or less sweet, then obviously adjust accordingly.

Step four. Now you have to bind the biscuit base - you can add water or if you prefer milk. Don't make it too runny but neither too dry so add the water or milk a bit at a time.

The topping. I don't have a photo on how to make the topping unfortunately, because I was too busy making it and my brain can only cope with one thing at a time. For the purpose of this recipe let's just visualise a couple of nice, orange carrots (peeled and roughly chopped) put in a blender with a few splashes of milk and a few spoons of brown sugar (to your taste) and there you have my would-be photo. The less milk you add, the better because the topping will be more of an 'icing' texture (but obviously much healthier than real icing). Bung, I mean 'place' all this on top of your biscuit base, leave it in the fridge an hour or so if you want the topping firm and voilà! You have a Miracle Cake - made on a wing and a prayer and tasting heavenly (terrible pun, sorry).

Now you'll have the energy to go to the supermarket and fill up your fridge! Happy munching!