JANUARY NOURISHMENT
carrot cake
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Carrot Cake Ingredients:
230g White flour
250g light brown sugar
4 whole eggs
5g baking soda
5g cinnamon berry
3g cubeb
2 cloves
2 Blood oranges zested
350g finely grated seasonal carrots
40ml rum
150 ml olive oil
10 ml lemon juice
Icing Ingredients:
350g icing sugar
30g brown butter
50g cubbed butter
750g carrot juice reduces to 130g
20g liquid glucose
1 vanilla pod
Blood Orange and Carrot Curd Ingredients:
5 egg yolks
75g caster sugar
120g carrot juice
50g blood orange juice
2 orange zest
80g cold brown butter
5g ginger powder
25g corn starch
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Carrot Cake Instructions:
Toast and blitz spices. Then sift and combine all dry ingredients including zest and bicarb.
Mix together, lemon juice, rum, olive oil, carrots and set aside.
Whisk together eggs and sugar until very aerated.
Finally, combine wet ingredients with the dry ingredients and then fold in the eggs and sugar mixture.
Bake at 170° fan speed 3 for 1 hour.
Then rest in mould for 10 min before removing and cooling on a rack.
Icing Instructions:
Place brown butter, glucose and vanilla together in saucepan.
Reduce carrot juice and add to previous ingredients.
Return to heat and mix until everything is well combined.
Then mix the hot carrot juice in to the icing sugar until a smooth consistency is achieved, finally add the cubbed butter and let cool.
Use the hand blender to get rid of any lumps. Reserve carrot juice to adjust consistency if too thick.
Blood Orange and Carrot Curd Instructions:
Dice butter and set a side.
Mix together all ingredients aside from butter until fully incorporated.
Bring to the heat and whisk until mixture begins to thicken, then begging to slowly add butter, cook until a smooth and thick consistency is achieved.
Pass and chill. 🧡
