Archive for September 25, 2016

Carrot Cake with Cream cheese frosting

img_1982

img_1976

Largely adapted from Munira’s recipe

MOIST CARROT CAKE
Ingredients:
100 g Walnuts, roasted and chopped
340 g Carrots, finely grated
260 g All-purpose Flour
3/4 tsp Bicarbonate of Soda
1.5 tsp Baking Powder
1/2 tsp Salt
1.5 tsp Cinnamon Powder
4 Large Eggs
240 g Fine Sugar
240 ml Vegetable Oil
2 tsp Vanilla Extract
150 g Canned Pineapples, drained and blended

img_1923

The ingredients…

Method:

1. Preheat oven at 180°C. Grease and flour your baking pan. I used two 6″ round and a small bundt cake pan.
2 Sift together flour, baking powder, bicarbonate of soda, salt and cinnamon powder. Set aside.
3. In a mixing bowl, beat eggs and sugar on high speed until pale and thick.  Lower the mixer speed and add oil slowly. Next add the vanilla extract.
4. Add the dry ingredients in 2-3 portions until just incorporated. Next fold in the pineapple paste.
5. Remove mixer and fold in carrot and walnut with a spatula until well incorporated. Pour into prepared pans.
6. Bake in the middle rack for 30-35 mins or until golden and skewer inserted comes clean.
7. Let it cool in the pan for 10 minutes before inverting onto a wired rack to cool completely.

Note:  I baked with Smeg oven at 160C (fan mode).


CREAM CHEESE GLAZE
Ingredients:
125 g Cream Cheese, softened
1/2 tsp Vanilla Extract (I used 2 tsp lemon juice)
4 Tbsp Icing Sugar, sifted
Milk as needed (I used whipping cream)

Method:
1. Beat cream cheese until creamy. Add Lemon juice and icing sugar.
2. Slowly add cream a teaspoon at a time until you reach the desired consistency.
3. Frost cake when it is completely cooled.  Garnish with extra walnuts.

img_1978

Cream cheese frosting (for stiff frosting)

125g Cream Cheese (soften)
50g butter (soften)
50g icing sugar (sifted)
few drops of lemon juice

Method: Whip all the ingredients together until smooth.

Advertisements

Comments (7)

Almond Chiffon Cake

image

image

Almond Chiffon Cake

Ingredients: A

6 egg yolks (65g eggs with shell)
1/2 tsp salt
60g corn oil
70g milk
60g superfine flour or cake flour
1/2 tsp baking powder
60g ground almond (almond meal)
2 drops of almond extract

Ingredients: B

6 egg white
100g castor sugar
1/4 tsp cream of tartar

Method:

Preheat oven to 160C. Lowest rack. Blend flour and almond meal until fine. Mix in the baking powder.

1. Beat the egg yolks, salt, corn oil and milk until creamy before adding the flour mixture. Mix until thoroughly combined before setting aside and prepare the meringue.

2. Beat egg whites until foamy before adding the cream of tartar. Gradually add the sugar once the foam became fine. Continue beating to firm peaks.

3. Mix the meringue into the yolk batter in 3 additions, using a hand whisk or a spatula, folding until the batter is well combined.

4. Pour into a 20cm tube pan and tap gently to remove big bubbles and level up the top. Bake in preheated oven at 160C for 80 mins or until cooked. Please adjust temperature and timing according to your oven.

5. Invert to cool completely before unmoulding and slice.

Comments (2)