I know I suppose to rest at home. But I just cant bear to waste time away.
So I brought out the ingredients and pans, and got busy in the kitchen the whole afternoon.
I have pinned up this recipe for a while now. Never really get to it. Until last week, when I was looking through recipes and decided to make this for my friend’s birthday.
It was not as complicating as I imagine it would be.
285g/10oz butter, softened
285g/10oz light brown soft sugar
5 large organic eggs, separated
juice & zest of 1 orange
170g/6oz self raising flour, sifted
1 slightly heaped teaspoon baking powder
115g/4oz ground almonds
1 heaped teaspoon ground cinnamon
285g/10oz young carrots, peeled and coarsely grated
115g/4oz shelled walnuts, chopped
((I have added a handful of raisins to the mixture, to give a fruity edge.)
115g/4oz mascarpone cheese
225g/8oz cream cheese
85g/3oz icing sugar, sifted
juice and zest of 1 orange
- Preheat oven to 180°C / 350°F / gas 4.
- Cream together the butter and sugar by hand or in a food processor until pale and fluffy, then beat in the eggs and the orange juice and zest.
- Mix in the sifted flour and baking powder, add the ground almonds, walnuts and cinnamon then fold in the carrots.
- Whisk the egg whites with a pinch of salt until stiff, then fold them into the flour, nut and cinnamon mix.
- Pour into the mould and cook for about 50-55 minutes until golden and risen and a plastic cocktail stick inserted into the middle of the cake comes out clean.
- Allow to cool in the mould for 10 minutes, then turn out onto a wire cooling rack and leave to cool for at least 1 hour.
- When your cake is completely cold, make the icing by mixing all the ingredients together then spread over the top of the cake.
I always like to feel the bites of carrot in the cake.
Almost wanted to tilt this over my head to test its peak.
Very important step. To cool your cake thoroughly before adding the icing.
This combo gave a rather unique flavour to the icing.
Happy Birthday, W!!!