We really mean it when we say Fizzy is friendly landlord; we love getting to know our tenants and that’s why we love throwing parties for them, so they can meet each other too.
At the Fizzy City (Stepney Green) ‘Meet the Neighbours’ party, we were overwhelmed by all the baked goodies our tenants made to share with each other. We truly have some amazing chefs living at Fizzy so we weren’t at all surprised when we realised one tenant is a TV star having won Portugal’s answer to The Great British Bake Off! Ok, we were extremely surprised and very very excited!!
Meet the very talented Miguel Mesquita. This is his story.
“Becoming a good cook was always one of my dreams. During my adolescence my greatest pleasure was to go to the kitchen and make cakes for my family. I would do this a few times a week and especially during exams. Like most families, after high school my parents made sure that I went to university never taking seriously my interest in cooking. Instead, I became an Industrial Engineer focusing on Quality Management and Metrology. Working in my area of training I enjoyed my work but I was not completely satisfied. So as you would expect, when I would return from the workday I enjoyed making meals for myself and my friends who always enjoyed what I presented.
With some encouragement from friends and family, I participated in two culinary competitions on television last year, the Portuguese edition of “MasterChef” and later I auditioned for and was cast on to “Guerra dos Pratos” (War of the Dishes) on FoxLife, Portugal. It’s a competition-style cooking show similar to the The Great British Bake Off. After 3 months of gruelling competitions and all-day-filming, I, an amateur, ended up winning the competing against some of Portugal’s best restaurant chefs and restaurateurs.
From these experiences, and with such positive feedback from reputable chefs in the industry I decided to change course of my life and apply to Le Cordon Bleu London where I am currently studying.
I’d love to share my famous carrot cake recipe with you. It’s a twist on my partner’s mother’s well-tested family recipe. I hope you enjoy it!”
Miguel’s Moist Carrot Cake
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup brown or dark brown sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans or walnuts (optional)
- 2 packages cream cheese, room temperature
- 1 stick salted butter, room temperature
- 2 cups of icing sugar
- 1 tbsp walnuts, toasted
- 3 tbsp pine nuts, toasted
- 1 tbsp pumpkin seeds, toasted
- 3 tbsps Panko breadcrumbs
- 1 1/4 tbsps butter
- 1/2 tsp salt
- 2 tbsps honey
- 1/2 tbsp oil
- Preheat oven to 180C
- Grease and flour 1 round cake pan, line bottom of the pan with baking paper
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt
- Add eggs and vegetable oil. Blend until combined. Add carrots and nuts (if using)
- Pour into pan. Bake for approximately 40 minutes
- Remove from oven and cool for 5 minutes. Remove from pan, place on a cooling rack and allow to cool completely before frosting.
For the frosting:
- Add all ingredients into a medium bowl and beat until fluffy using a mixer
- Spread frosting on top of the cake
For the topping:
- Coarsely chop the nuts and mix with the seeds
- Place a pan over low heat and heat the butter, add the breadcrumbs, and salt.
- Stir until the breadcrumbs start to turn a golden colour, then remove from the heat and combine with the nut mixture
- Heat the honey and oil in a pan and pour over the other ingredients
- Stir until the nut mix is well coated
- Spread the mix onto a tray lined with baking paper and toast in the oven (170C) for approximately 3 minutes, then stir and bake for a further 4 minutes
- Remove from the oven, leave to cool
- Spread the nuts and seeds praline on top of the cake
- Transfer the cake to a serving plate and serve.
Miguel is starting a new project as a Private Chef. Click on the following links to find out more information and to get in contact with Miguel.