Carrot Ginger Almond Cake

This recipe is inspired by a homey-cozy cake Nigella prepared during the Season 10 of my favourite cooking show Masterchef Australia. I substituted the original walnuts with almonds and made some adjustments, but the cake is nonetheless very similar to the original. If you want to have a more refined result, you can even the round top after baked and use a sac a poche for spreading the icing more accurately. But the essence of the cake is rustic, and rustic, in my opinion, has to be maintained.

Serves 4/6

For the cake:

  • ½ tsp bicarbonate of soda  
  • 1 tsp baking powder
  • 2 tsp grated fresh ginger 
  • ¼ tsp sea salt 
  • 200 gr plain flour

  • 175g brown sugar  
  • 2 free-range eggs
  • 100ml peanuts oil
  • 100 ml olive oil, + extra for greasing
  • 250gr carrots, peeled and grated
  • 100gr almonds, roughly chopped
  • 75g  crystallised ginger, finely chopped

For the icing:

  • 100 gr burro, at room temperature
  • 100 gr icing sugar
  • 100 g  cream cheese 

 

Peel, wash and coarsely grate the carrots. Combine the flour, baking powder, bicarbonate of soda, ground ginger and salt in a bowl and set aside.

Beat the sugar, eggs and oil in another large bowl until creamy, then gradually add the flour mixture. Add the carrots, almonds and crystallised ginger and mix well, until everything is evenly combined.

Preheat the oven to 170°C, fan,  and line the sides and the base of a 20 cm cake tin with wet parchment paper.

Transfer the mixture into the tin, even the top and bake for 55 minutes. Let the cake cool in its tin.

When the cake is completely cold, whisk the butter and icing sugar together; beat in half the cream cheese. Once the icing is smooth and creamy, add the remaining cream cheese and whisk thoroughly.

Unmold the cake, spread the icing on top and decorate with some almonds and crystallised ginger.

 

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