Carrot Cake Recipe Delia Biography
Source(google.com.pk)Sorry for the lack of posts. I have recently returned from a two week holiday in Tunisia and I did have all intention of posting while I was away, however I only managed one post and I don't consider it my finest work. Tunisia was great, the sites I saw and the activities I did where all brilliant, the food however, was nothing special. I have decided to scrap my ideas of writing foodie articles about various Tunisian dishes and instead concentrate on one post about the various exports of Tunisia - that post comes soon, first is this one.
Carrot cake was never a favourite, I would eat it, but it would never be my first choice of cake. I was always put off by the idea of having something I consider savoury in something else I consider sweet. Carrots, beetroot, squash and all those other vegetables that people make in to sweet cakes never really appealed to me. However over the years I have become more accustomed to the spicy flavour of this cake and eating some with a nice cup of coffee is something I enjoy.
This recipe comes from the queen of cooking herself, Delia Smith, and is taken from her recently republished book 'Delia's Cakes'. Titled 'The Ultimate Carrot Cake' I knew I had to give it a try. Made with wholemeal self-raising flour, something I had to go out and buy, is unique to me. I was tempted to use plain and add baking powder but I decided to follow her recipe otherwise I could not blame it if it didn't work.
A tip I once read said you should always peel the carrots before grating - not peeling would not effect the taste of the cake but will result in a darker sponge. Delia says to peel - I peeled. I used my machines to make this cake - food processor to grate the carrot (Yes I am lazy) and mixer to combine it all. Delia would just throw it all in a bowl and mix, as you should know by now, I like my gadgets.
So, here is Delia's carrot cake, ultimate or not, its a very nice recipe!
Pre-heat the oven to 170C (150C fan oven). Grease and line two 8inch (20cm) tins.
Place the sugar, oil and eggs in a bowl of a freestanding mixer with the paddle and beat for 3 minutes on medium until the sugar is dissolved and the mixture is airy.
Sieve the flour, bicarb and spice in to the mixture. Mix together on medium for 1 minute.
Add the reminding ingredients - carrot, sultanas, coconut, pecans and orange zest. Mix until combined, don't over do it.
Divide between the two tins and smooth over. Bake for 30-40 minutes ( mine took 40 mins) until the middle springs back when pressed. You should get a very even bake, not peaks with this mix.
To make the syrup, mix together the sugar and juices. I heated carefully to just warm the mix - don't boil - no steam.
When the cake is out the oven, stab the top with a knife and pour the syrup over the hot cake. Try and cover as much as possible. Leave to totally cool before removing from the pans.
To make the frosting, mix the mascarpone, sugar and cinnamon together - I used my food processor but you could do it by hand if you like.
Sandwich together the cakes and use the remaining frosting to cover the sides of the cake.
Enjoy.
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At Norwich City Football Club we make them into little cakes, and half the mixture makes six large or twelve small cupcakes.
Pre-heat the oven to 170°C, gas mark 3First place the sugar, eggs and oil in a bowl and whisk them together with an electric hand whisk for 2-3 minutes until the sugar has dissolved.
Next sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left
in the sieve can be tipped in at the end.
Now fold all this in gently. After that, add the rest of the cake ingredients. Then divide the mixture evenly between the prepared tins and level them off with the back of a tablespoon.
Bake the cakes near the centre of the oven for 30 minutes until they are springy and firm in the centre.
While the cakes are cooking make the icing by simply whisking the mascarpone, cinnamon,
milk (or orange juice) and sugar in a bowl till smooth and fluffy. Then cover the bowl and chill until needed.
For the syrup glaze, whisk together the sugar and fruit juices in another bowl, and
as soon as the cakes come out of the oven, first stab them all over with a skewer and then
spoon the syrup evenly over the hot cakes.
After that they need to cool in their tins in order to soak up all of the syrup. As soon as they are completely cold, remove them from the tins.
Place one of the cakes on a serving plate, spread one third of the icing all over, then place the other cake on top and finally cover the top and sides with the remaining mixture.
If you are not going to serve it straight away, cover and chill until needed. But don’t forget to decorate with the nuts just before serving.
You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
Preheat oven to gas mark 3, 325ºF, 170ºC.
Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
Now stir all this together and then fold in the orange zest, carrots and sultanas.
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the cent
While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.
I have no idea why this is called passion cake - can anyone help on this one?
In my previous post, I made mini coconut loaves with fresh coconut and after wading through countless recipes that needed coconut decided on this recipe, perhaps in part because it only needs 28g of my precious coconut!
The cake will cut much better straight from the fridge and can then be brought up to room temperature for eating. If you like lots of topping then I would double up on the ingredients. You can see from the photograph it looks as though I've been mean with the topping. Unfortunately, I didn't have any mascarpone cheese left to make more.
I'll definitely be making this cake again, it was crumbly, moist and full of flavour and the unusual topping went perfectly with the cake.
I made this cake especially for my son who came home for the weekend and he said he thought it was amazing. In fact, we all thought it was amazing!
Sue Lawrence, the author of this book, won Masterchef in 1991 and was the President of the Guild of Food
You will need: 18cm loose-bottomed, base-lined cake tin.
For the cake: 170g butter, softened, 170g soft light brown sugar, 3 medium eggs, 198g wholemeal self-raising flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 28g desiccated coconut, 57g raisins carrots (peeled weight) finely grated, 57g chopped walnuts.
Preheat the oven to 180°C/350°F/Gas 4.
Cream the butter and sugar together with a mixer on low speed until light and fluffy. Then beat in the eggs, one at a time, until well mixed.
Sift the flour, baking powder and cinnamon into a bowl. Using a metal spoon, gently fold into the creamed mixture, followed by the coconut, raisins, carrots and walnuts. Mix gently but thoroughly.
Turn into the tin and level the top. Bake for about 1 hour, or until a fine skewer comes out clean when inserted into the centre of the cake.
Remove from the oven and allow to cool in the tin for at least 5 minutes. Transfer to a wire rack to cool completely.
For the topping: 2 tablespoons mascarpone cheese, 2 tablespoons natural yoghurt, 2 teaspoons runny honey, tablespoon chopped walnuts.
To make the topping, beat together the mascarpone cheese, yoghurt and honey until smooth.
Spread over the top of the cold cake and sprinkle with chopped nuts.
The cake can be frozen completely iced. Store in the refrigerator after defrosting.
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Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Recipe Delia Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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