Yesterday, the Oscars were on and I love to watch all the pre-shows and of course the opening bit of the show itself, but I almost missed it because I had told everyone in my house (Peter and Pierce) the timeline for day…no fancy, long […]
The Vinaigrette Formula If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to […]
When we lived in Ireland, I use to make Jamie Oliver’s Carrot Cake all the time. It was one of my Mother-in-law’s favorites! Carrot Cake would be a very popular dessert over there. Peter and I use to belong to the National Trust Association, which would let us go to parks and old estates that would other wise be closed to the public. These parks and trusts would always have a Tea Shop where they would have lovely desserts, coffee, and tea of course. One of the estates we use to take Pierce to had this amazing Carrot Cake ~Yum!
Jamie Oliver’s Carrot Cake
1 ¼ cups unsalted butter, softened
2 cups light brown soft sugar
5 large free-range or organic eggs, separated
Zest and juice of 1 orange
1 ½ cups self-rising flour, sifted
1 slightly heaping teaspoon baking powder
1 cup ground almonds
4 oz. shelled walnuts, chopped, plus a handful for serving
1 heaping teaspoon ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
½ teaspoon ground ginger
10 oz. carrots, peeled and coarsely grated
For the lime icing:
4 oz. mascarpone cheese
8 oz. full-fat cream cheese
1 scant cup powdered sugar, sifted
Zest and juice of 2 limes
Preheat the oven to 350 degrees. Grease and line a 9 inch square pan or a round equivalent with wax paper. Beat the butter and sugar together by hand or in a mixer until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, and then gently fold them into the cake mix. Scoop the batter into the prepared cake pan and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a toothpick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a bit longer, so put it back in the oven. Leave the cake to cool in the pan for 10 minutes, then turn it out on to a rack and leave for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.