April 17, 2015


The demolition has begun – see the picture, and our builder, DDC, is now working in the two ground floor flats which are being renovated.

April 17, 2015


This is the final reminder for you to book your place on the trip to Shakespeare’s birthplace, Stratford-upon-Avon, on Saturday week, 25 April 2015. The weather forecast is good and Stratford is a very pretty country town with the river Avon through it. You can picnic on the banks of the river and join the guided tour of the historic sites which is included in the cost of the trip which is only  £16 for adults with children going free. Contact housing@zebrahousing.com

April 17, 2015


Whilst the warm weather is due to continue we don’t think we want to turn the communal heating systems off quite yet. You should be able to turn off individual radiators in your homes if you find it too warm. If you are not able to, let us know and we’ll either fix the problem or install the required controls. 

April 10, 2015

Spiced carrot, pistachio and almond cake with rosewater cream


I am not a natural baker, so I work hard to perfect foolproof, crowd-pleasing recipes that work with my style of cooking. This is our fail safe cake & we topped it with the cream, strawberries & blueberries & extra pistachios.

Serves 10
large free-range eggs 3 
caster sugar 200g 
vanilla extract 2 tsp 
ground almonds 200g 
desiccated coconut 100g 
ground cinnamon 2 heaped tsp 
unsalted butter 150g, melted 
large carrots 2, coarsely grated
shelled pistachio nuts 100g, roughly chopped 
icing sugar for dusting

For the rosewater cream
double cream 300ml 
rosewater 2-3 tbsp 
icing sugar 3-4 tbsp 
pistachio nuts a few, chopped

Preheat the oven to 160C/fan 140C/gas mark 3. Line a 23cm springform cake tin with enough nonstick baking paper to cover the base and sides. The oils from the nuts and butter in the batter prevent the cake from sticking. Beat the eggs, sugar and vanilla extract in a mixing bowl. Add the ground almonds, coconut and cinnamon and stir, then add the butter and mix the ingredients thoroughly. Add the grated carrots and pistachios and mix again until the ingredients are evenly blended, then gently pour or spoon the batter into your prepared cake tin and bake for 1 hour, or until it feels firm to touch and a crust forms on top. Check at 40 minutes to ensure it is cooking evenly. Once cooked, allow to cool in the tin, overnight if possible: the cake is moister once cooled and tastes better as a result. To make the rosewater cream, whip the double cream with the rosewater and icing sugar, either by hand or with an electric hand whisk, until the cream is thick and unctuous. Dollop a generous spoonful on the side of a slice of the cake and dust the cake and cream lightly with icing sugar. Top with chopped pistachios.


I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week.