Olympic Rings
Food for Thought, Great Britain and Ireland

Bake 29, and my Olympic diving medal attempt

Olympic RingsIn case you hadn’t noticed, Olympic fever is running riot in the UK. I’m not generally a sporty person, unless it’s Wales playing rugby, or Wimbledon. But somehow I’m finding myself watching all kinds of obscure sports all evening, and having the live text feed running on my computer when I’m working.

Just as well it’s only a couple of weeks long, actually. I might never get any real work done again. Plus, the Daughter is getting a bit bored. “Is it still the Olympics, Mummy?” she asks every morning. And by mid-afternoon I tend to get an, “Are you watching the sport on your laptop again?

Last week, the husband and I were incredibly lucky and got to head down to the Aquatics Centre to watch the diving, courtesy of my lovely cousin Mary and her excellent husband. Initially, the Daughter was aOlympic Diving bit miffed that she didn’t get to come. But once she realised she was going to spend the day with her Nain and Pops (my parents) at Auntie Mary’s house, meaning she got to play with her younger cousin Lauren – and all Lauren’s toys – all day, she definitely decided she’d got the better end of the deal.

As a very small thank you gesture for the tickets and also the babysitting, I made cake. As usual. In this case, since my mother would be eating them, Dairy Free Carrot & Orange Cupcakes with Orange Buttercream Icing. In Union Jack cases, for added patriotism.

It was three more days before the Daughter confessed. “Mummy, I tried to see you on the telly, but I went to the toilet and I think I must have missed seeing you doing your diving.”

I think I’ve explained properly now. But even if she does spend the rest of her life believing that an ill-timed bathroom trip caused her to miss her mother’s one and only Olympic medal attempt, at least she enjoyed the cakes. I have it on good authority that she ate three.

Bake 29: Dairy Free Carrot & Orange Cupcakes with Orange Buttercream Icing

Carrot & Orange Cupcakes


For the cakes (makes 12 cupcakes)

  • 115g Pure dairy free spread
  • 115g soft, light brown sugar
  • juice and zest of 1 orange
  • 2 large eggs
  • 175g carrots, grated
  • 25g walnuts, chopped
  • 125g plain flour
  • 1tsp ground mixed spice
  • 1 1/2 tsp baking powder

For the icing

  • 200g lacto-free cream cheese
  • 450g icing sugar
  • 100g Pure dairy free spread
  • zest of 1 orange


  1. Preheat oven to 180°C, and put paper cases in a bun tray
  2. Beat together Pure, sugar and orange zest in an electric mixer, until light and fluffy
  3. Gradually add the eggs, beating after each addition
  4. Add carrots, walnuts and orange juice and stir into the mixture
  5. Sift in flour, mixed spice and baking powder and fold in
  6. Spoon the mixture into the cases and bake for 25 minutes, or until risen and firm to the touch
  7. Cool on a wire rack while you make the icing
  8. For the icing, place all the ingredients in the mixer and beat really, really well until the icing is pale and smooth
  9. Smear or pipe onto cakes, and enjoy. Preferably while watching the Olympics

(Cream cheese icing needs to be stored in the fridge, but use it at room temperature)