Saturday, 4 July 2015

Carrot Cake. Raymond Blanc.

Kew on a Plate - Carrot Cake - Raymond Blanc OBE
Ingredients Required
For the carrot cake
300g Light brown sugar
3 Medium eggs
100g Marzipan
1 tsp Vanilla Purée or good-quality vanilla extract
300ml Sunflower oil
300g Plain flour, sifted
1 tsp Bicarbonate of soda
1 tsp Baking powder
1/2 tsp Sea salt
1 tsp Ground cinnamon
1 tsp Ground ginger
100g Sultanas
300g Carrots, grated

For the icing and topping (optional)
75g Cream cheese
25g Unsalted butter, softened
75g Icing sugar
30g Pecan nuts/walnuts, toasted, to decorate

Cooking Method
Preheat the oven to 170ºC/Gas Mark 3½.
Line two 26 x 9 x 8cm terrine moulds or 900g loaf tins with baking parchment leaving an overhang of paper.
Prepare the cake batter
In a food mixer on a medium speed, whisk together the sugar, eggs, marzipan and vanilla purée or extract for about 4 minutes, until smooth and light.
Continue mixing and pour in the sunflower oil in a steady stream.
Mix together the flour, bicarbonate of soda, baking powder, salt and spices and sift.
Fold into the wet mixture until fully incorporated.
Lastly, fold in the sultanas and carrot, then pour the mixture into your lined terrine moulds or tins.
Bake the carrot cakes in the oven for 45 minutes.
To check if the cakes are cooked, insert a sharp paring knife into each and touch it to your lips; it should feel hot.
For greater accuracy, insert a probe into the centre of the cake – it will read 76–82ºC.
At this temperature all the ingredients will be cooked through.
Remove the cakes from the oven, take them out of the moulds and leave to cool on a cooling rack.
It is important to turn them out of their moulds immediately so that they don’t steam inside the moulds.
Of course, the cake can be eaten just as it is, but for more of a celebration, ice it.

To make the icing
Briskly beat the cream cheese, butter and icing sugar together in a large mixing bowl.
Once the cakes are completely cool, use a palette knife to spread the icing on top of each loaf and finish by scattering over a few whole toasted pecan nuts or walnuts

- See more at:

No comments:

Post a Comment