Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Biography

Source(google.com.pk)
Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.

Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combine
Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
Moist sponge lightly spiced and sandwiched together with cream cheese icing - who could resist? Not everyone is a fan of walnuts though so if you prefer replace the walnuts with raisins instead. It’s hard to say which tastes best!

Method
Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Lightly oil 3 x 20cm/8in sandwich tins and base line with baking parchment.
Place the sugar, oil, and eggs in a large bowl and beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, cinnamon and ginger then fold in until well mixed. Fold in the carrots and walnuts or raisins.
Divide the mixture between the prepared cake tins. Bake in the middle of the oven for 30-35mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
For the icing: sift the icing sugar into a large bowl, add the soft butter and vanilla essence. Use an electric whisk on low, to beat this until it is well mixed. Add the cream cheese and briefly beat together again until just combined. Don't over beat or it will become runny.
When the cakes are cold, peel away the baking parchment. Divide the icing between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other. Top with the walnut halves and cinnamon. Store in a cool place.

I love a good Christmas fruitcake, which makes me deeply uncool, right? Wrong, stooges! Let me be clear though, I’m talking about my Christmas cake – a lighter, tastier, more-sponge-less-fruit Christmas cake.
I’m not going to be shy about this one – the recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good. It has beautiful plump pieces of easily identifiable delicious dried fruits, not miscellaneous clumps of bitter, black-coloured maybe-raisins and something-like-sultanas that stick to your fillings and make your jaw ache.

Some traditions are sacred though. I do like it with a bit of rustic marzipan icing on top, and I insist on a dusting of icing sugar and a selection of random plastic Christmas figurines to jazz it up – I’ve got a Santa, half a sleigh, some trees and a deer. Failing that, you can use a good Royal icing like on Jamie Magazine’s gluten-free cake to make a snow-scape on the top.

Baking preserved fruit into a cake is said to have originated around the Twelfth night celebration. This is the night before the last day of Christmas celebrations according to the Christian faith, and often a “Twelfth cake” was made to celebrate, incorporating any leftover Christmas pudding into the cake mix. Over time, as exotic fruits became more readily available, fruit cakes became more elaborate and often used as table centerpieces, with their decorations becoming more glamorous – think sugar-frosted whole fruits and satin ribbons.
Historically throughout Europe, dried fruit has been used in many bakes, not just Christmas cakes – for example German stollen or Italian panforte could be described as versions of a cake with added candied fruit. In the Caribbean, black cake is a still popular cake made with dried fruit soaked in rum, often over a long period of time, making for a really dark, rich and heavy cake. Mine’s not quite as intense as this – in fact it could really be called “Fruitcake for sissies” – but when it tastes this good who cares?

This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake.
Leave enough time to soak your fruits overnight before making and baking – it makes all the difference.
Store your fruitcake wrapped in parchment and then foil – it’ll keep for around six weeks in a clean tin.
Don’t feel you need to feed your cake with alcohol – by pre-soaking the fruit and choosing lighter and more flavoursome fruits, there’s no need to add extra the booze, in my opinion.

 tablespoons of liquid – for example a mixture of orange and cranberry juice, cool black earl grey tea or if you’re super keen, brandy or another spirit dried fancy fruits like apricots, dates figs, prunes, glacé cherries, dried blueberries, and candied peel, chopped into 1cm pieces.
of your choice of dried vine fruits like blackcurrants, raisins, sultanas (those giant California flame raisins are great) or cranberries – lots of different colours are greatThe zest and juice of a large orange
and a big lemon
soft butter, at room temperature
 of soft brown sugar – a combination of light brown and darker muscovado works well –again, use more of the former if you want a light sponge, and more of the latter if you want a bit more colour.
 large free-range eggs
ground almonds
shelled and roughly chopped nuts – I especially love pecans, but hazelnuts or almonds are good too, and less expensive.
 tsp baking powder
plain flour (a mixture of white and wholemeal is great)
The night before you bake your cake, warm your liquid by simmering in a small pan (do not boil it), then pour over all of your dried fruit and zest in a bowl. Mix thoroughly and leave to cool and soak overnight – your fruit will be juicy and plump in the morning – perfect for baking. Leave your butter out of the fridge overnight too, to soften up.

On the day, pre-heat your oven to 160°C/325°F and double-line a round 20cm baking tin with parchment, leaving a couple of cm sticking out of the top. Combine your soft butter with the sugars in a food mixer or, if you’re working on toning up your biceps, go for it by mixing by hand in a large bowl. Cream until a light fluffy mixture forms – it’ll be lighter in colour than what you started with – the fluffier the better.

Crack in the eggs one at a time, with a little spoonful of the almonds each time to stop the mixture curdling. Once combined, add in the flour, baking powder and the remainder of the ground almonds, plus the nuts, and mix until just combined. Then add in the pre-soaked fruit – there shouldn’t be much liquid left at the bottom of the bowl, but do add in any dribbles that are left. Mix well, scraping down the sides of the bowl to make sure everything is

Pour the mixture into your cake tin and ensure the top of the mix is flat, so you get a nice evenly-topped cake. Bake for one hour, then turn the cake around (in case your oven has any hot spots), reduce the temperature to 150ºC/300ºF and bake for another hour. Check the cake to see whether it’s done by inserting a skewer or the tip of a thin-bladed knife – when its done, there might be a couple of crumbs sticking to the knife, but there should be no raw mixture. It might need up to another 30 minutes depending on your mixture.
Leave the cake to cool inside the tin so that it keeps its shape, and when ready to serve, either dust a little bit of icing sugar on the top, or cover in marzipan and decorate however you like best! It also keeps really well, so I tend to bake my Christmas cake in early December before things go completely mad at the Bakery with Christmas orders.

Established in 2012 by Bee Berrie, Bee’s Bakery hand-makes customised cookies and cakes in West London and is known for its bold, eye-catching designs. Bee trained as a microbiologist (explaining her awesome attention to detail) and she caught the baking bug after completing work experience with several prominent bakers. She decided to swap bacteria for baking full time in 2012 and enjoys baking for clients including Topshop, Sky, Vogue, Bare Minerals and Harvey Nichols. Bee's Bakery was included in the Evening Standards Top 5 Biscuit Bakers in London and you can find Bee’s cookies at Jamie Oliver’s Recipease stores in London and at Jamie Oliver’s Café and Cookery School in Brighton. Bee and her team ship cookies all over the world through online shops on.

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu

Carrot Cake Recipe Jamie Oliver Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu