Monday, 4 June 2012

Carrot Cake



这个食谱是来自Master Chef Magazine很早期(第三期)的杂志里。 买了这本杂志后,就动手做了Geroge CalombarisMaster Chef的评判之一)的萝卜蛋糕。我个人很喜欢他的这个食谱,也先后翻做了几次。原来我的2010年的这个萝卜蛋糕作品有拍到照片留念,那么顺便就在这里和大家分享一下。当时的装饰是模仿Geroge的,但是这次的却换了一 下 pattern 用了不一样的呈现方式。虽说萝卜蛋糕是下午茶蛋糕或café式的蛋糕,但是也不难发现它也悄悄的挤身到了fine diningdessert menu里去了(从穷人蛋糕变branded了~蛋糕里的灰姑娘)。如果吃腻了超软型的蛋糕,来一个比较扎实,嫩湿,微带香料,有果仁口感的蛋糕搭上芝士淇淋也是另一种享受。

150ml extra virgin olive oil
150ml grape seed oil
1tsp vanilla extract
4 eggs
330g dark brown sugar (I used 250g)
3 carrots peeled, and coarsely grated
100g sultanas (I used dried cherries)
75g walnuts, coarsely chopped
50g pecan, coarsely chopped
50g pistachios, coarsely chopped
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon, plus extra to dust
3/4tsp ground cumin
½ tsp ground clove
110g apricot jam ( I used 50g only)

Cream Cheese Icing
100g unsalted butter, softened
100g cream cheese, chopped and softened
90g icing sugar, sifted
1 lemon (zested plus 1/2tsp juice)

10 baby carrots
70g sugar
50g butter
¼ tsp salt

1. Preheat oven to 180C. Grease a deep 23cm round cake pan, then line the base and side with baking paper.

2. Using an electric mixer, beat eggs and sugar on high speed for 5 minutes or until thick and pale. Reduce speed to low and with the motor running, add the oil mixture in a thin, steady stream until emulsified.

3. Add carrots, dried cherries, walnuts, pecan and pistachios, but don’t fold in yet. Sift over flour, baking powder, bicarbonate of soda, ¼ tsp salt and spices, then using a large spoon, fold in until just combine.

4. Spoon batter into prepared tin and bake on the bottom shelf of the oven for 45 minutes. Cover with baking paper to prevent over browning and bake for further 20minutes or until skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack, cool completely in the pan. Then turn out onto a plate.

5. Meanwhile, to make the cream cheese icing, use an electric mixer, beat butter on high speed until pale and fluffy. Add cream cheese piece-by-piece and beat until pale and fluffy.  Reduce speed to low, then gradually beat in icing sugar. ( I add in the icing sugar slowly so that I can taste the sweetness. Stop adding further when preferred sweetness has achieved.) Add lemon zest and juice. Stir to combine.

6. To make apricot glaze, place jam and 2 tbs water in a sauce pan over low heat and simmer. Stirring until syrupy (2-4 minutes). Using a pastry brush, brush the glaze over the top and side of the cake. Cool for 5 minutes.

7. To make the glazed carrot, trim the green carrot stalks to 2.5cm in length. Place the carrot in a saucepan and just cover with cold water. Add the salt sugar and butter bring to boil, and boil quickly for 6-8 minutes. The carrot will cook as the water evaporates, and glaze is formed in the bottom of the pan. Coat with the glaze. Remove from the pan and leave to cool.

8. Using a spatula spread the icing over the top of the cake. Decorate with glaze baby carrot and sprinkle with some cinnamon powder.

Cake recipe adapted from : Master Chef Magazine Issue 3, 2010. Pg,110
Decoration recipe adapted from : James Martin –Desserts, pg 151