Tuesday, November 13, 2012

Carrot and Walnut Cake

I made that delicious cake couple of days ago for my family. The recipe I found in the book My Cooking Class - Cake Basics which by the way it's amazing. The book is very detailed and full of pictures for each step preparing your desserts. Honestly I was attracted by the photos and the ingredients. Carrots and Walnuts!
Here I'll write down the whole recipe and and if you like that type of light cakes, go for it.It's easy to make it and it's really very delicious.

Preparation: 30 minutes
Baking time: 40 minutes
Serves: 10 to 12

7/8 cup (225ml) unsalted butter,softened
1 3/4 (375ml) granulated or superfine sugar
4 eggs
1 1/3 (325ml) self-rising flour
1 1/2 teaspoons (7ml) baking powder
Pinch each of allspice, cinnamon and salt
Finely grated zest of 1 lemon
1 3/4 cups (425ml) walnuts, roughly chopped
12 1/2 ounces (350g) carrots, grated

1/3 cups + 2 tablespoons (100ml) mascarpone
1/3 cups + 2 tablespoons (100ml) cream cheese
7 tablespoons (100ml) confectioners' sugar
Juice and finely grated zest of 1 lemon
2/3 cup (150ml) walnuts

In advance:
Grease and line a 9-inch (23cm) springform pan. Preheat oven to 350 F (180 C)

1. Beat the butter and sugar together until light and fluffy.
2. Beat the eggs.
3. Sift in the flour, baking powder, spices and salt and mix to combine.
4. Add the lemon zest, walnuts and carrots and beat well.
5. Spoon the mixture into the prepares pan and bake for about 40min.,until well risen and firm to the touch.
6. Allow the cake to cool in the pan for 10 min. before turning out onto a wire rack to cool completely.
7. For the topping, put the mascarpone, cream cheese, confectioners' sugar, lemon zest and juice in a bowl and whisk for 1 minute.
8. Using a palette knife, spread the topping thickly over the top of the cake.
9. Lightly smash the walnuts on a chopping board with a rolling pin and arrange them on the top of the cake to decorate.

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