The other day I had people in and out so I baked this pleasing cake from Jamie Oliver’s Cook with Jamie. Whilst it turned out very nice in the end it wasn’t without some drama. Firstly I have an electric fan forced oven that usually cooks perfectly as per recipe instructions or if anything faster so I was surprised when after cooking for a bit over the recommended 50 minutes and a skewer coming out clean, I left it for 10 minutes then went to turn it out & it started dripping out!!! Maybe I should have left for 5 seconds as recommended, I thought he was just being fussy in the recipe. I was not happy so I quickly turned the oven back on & stuck it in for another 20 minutes or so by which time it was finally cooked. After all of that fussing it did break in half when turning out but I managed to patch it back together with the very yummy icing which tasted just like cheesecake & a not too sweet one at that. I also had heaps of icing left over & I iced the sides too.
Carrot Cake with Lime Mascarpone Icing
285g unsalted butter, softened
285g light brown soft sugar
5 large eggs, separated
zest and juice of 1 orange
170g self raising flour, sifted
1 slightly heaped teaspoon of baking powder
115g ground almonds
115g shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
½ teaspoon ground ginger
285g carrots, peeled & coarsely grated
sea salt
Icing
115g Mascarpone cheese
225g full fat cream cheese
85g icing sugar, sifted
zest & juice of 2 limes
Preheat the oven to 180c. Grease and line a 22cm square or round cake tin with greaseproof paper. Beat the butter & sugar until light & fluffy. Beat in the egg yolks one by one, and add the orange zest & juice. Stir in the flour & baking powder & add the ground almonds, walnuts, spices & carrot & mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them in the cake mix. Scoop the mixture into the prepared cake tin & cook for about 50 minutes until golden & risen. Check to see if cooked by poking in a cocktail stick, remove after 5 seconds & if it comes out clean the cake is cooked. If sticky it needs a bit longer so put back in the oven. Once cooked, leave the cake to cool in the tin for 10 minutes then turn onto a wire rack to cool for at least an hour.
Mix all the icing ingredients together & spread generously over the top of the cake. Sprinkle with chopped walnuts & serve.
Carrot Cake with Lime Mascarpone Icing
285g unsalted butter, softened
285g light brown soft sugar
5 large eggs, separated
zest and juice of 1 orange
170g self raising flour, sifted
1 slightly heaped teaspoon of baking powder
115g ground almonds
115g shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon cinnamon
a pinch of ground cloves
a pinch of ground nutmeg
½ teaspoon ground ginger
285g carrots, peeled & coarsely grated
sea salt
Icing
115g Mascarpone cheese
225g full fat cream cheese
85g icing sugar, sifted
zest & juice of 2 limes
Preheat the oven to 180c. Grease and line a 22cm square or round cake tin with greaseproof paper. Beat the butter & sugar until light & fluffy. Beat in the egg yolks one by one, and add the orange zest & juice. Stir in the flour & baking powder & add the ground almonds, walnuts, spices & carrot & mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them in the cake mix. Scoop the mixture into the prepared cake tin & cook for about 50 minutes until golden & risen. Check to see if cooked by poking in a cocktail stick, remove after 5 seconds & if it comes out clean the cake is cooked. If sticky it needs a bit longer so put back in the oven. Once cooked, leave the cake to cool in the tin for 10 minutes then turn onto a wire rack to cool for at least an hour.
Mix all the icing ingredients together & spread generously over the top of the cake. Sprinkle with chopped walnuts & serve.
4 comments:
Lime mascarpone icing?! I have to make me some of that...
I love carrot cake and the icing sounds delicious
i purchased his book and this is the best carrot cake that I have ever tired. With a couple of my own adjostments (secret) it is even better. Loved the icing.
A friend made it and brought some to my place, it was to die for! I tried the butternut squash muffin recipe: http://www.jamieoliver.com/recipes/desserts/butternut_squash_muffins
they taste lovely but the carrot cake with lime mascarpone icing is better.
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