About

About

Welcome to my blog! I am a writer, photographer, food/ prop stylist and film maker. You can find recipes, photos, blog posts, films and videos here.

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Food Styling & Photograhy

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Supper Club

Supper Club

The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

Classes

Classes

Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

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Olive’s Carrot and Olive Oil Cake with Honey Icing

Baking has become a favourite is our household because everyone loves cake and Olive loves a good tea party and giving slices to her nursery teachers and neighbours.This is a very light and fluffy recipe, quite low is sugar too so I let her have her own slice of cake.Its really easy to make because it just involves putting everything in the bowl and mixing it and baking it. She loves sprinkling sprinkles when we are decorating.
Ingredients 

  • 250g self-raising flour
  • 1 tsp baking powder
  • 100g caster sugar or brown sugar
  • 300ml extra virgin olive oil
  • 4 eggs
  • 350g grated carrots

For the icing

  • Tub of cream cheese
  • Good squeeze of runny honey

Method
  1. Preheat the oven to 180 C / Gas 4. Grease two round cake tins (20-23cm).
  2. In a medium bowl, stir together the flour, baking powder and sugar. Add the oil and eggs.  Mix together, then stir in the carrots. Divide the cake mixture evenly between the two prepared tins.
  3. Bake for 25 to 30 minutes in the preheated oven. A stick inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
  4. To make the icing: In a medium bowl, cream together the cream cheese and honey. Use to fill and ice the cooled cake layers and decorate as you wish.

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