Ingredients
| CARROT CAKE | |
| 230g butter | |
| 200g soft brown sugar | |
| 4 eggs | |
| zest and juice of ¾ orange | |
| 135g self-raising flour | |
| 1 teaspoon baking powder | |
| 80g ground almonds | |
| 120g chopped walnuts | |
| 1 teaspoon grated fresh ginger | |
| 160g grated carrot | |
| 2 teaspoons salt | |
| MASCARPONE | |
| 125g mascarpone | |
| ½ teaspoon vanilla paste | |
| 30-40g stem ginger, finely grated | |
| 1 heaped tablespoon finely chopped rosemary | |
| 20g icing sugar | |
| 75g cream, fridge cold |
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Instructions
| 1. | To make the burnt butter, put the butter into a saucepan and melt over a medium heat. |
| 2. | Bring to the boil, and keep scraping the bottom of the pan to lift the caramelising milk solids. |
| 3. | Once the butter is a nice brown colour and smells like toasted hazelnuts, pour it into a bowl and pop in the fridge. |
| 4. | Heat the oven to 170°C. |
| 5. | Once the butter is set, cut it into small pieces. |
| 6. | Use a mixer with a paddle attachment to cream the butter and sugar for 5-10 minutes on a medium speed. |
| 7. | Add the eggs one at a time and then the orange zest and juice. |
| 8. | In a separate bowl, sift the flour and baking powder. |
| 9. | Mix in the ground almonds, walnuts, ginger, carrot and salt. |
| 10. | Fold half the creamed mixture into the flour mixture, then add the second half. |
| 11. | Keep as much air in the batter as possible to keep the cake lighter. |
| 12. | Line a 21cm-square cake tin with baking paper and put the batter into the tin, using a spatula to level it out. |
| 13. | Bake for 30-40 minutes, until your cake skewer comes out clean. |
| 14. | Remove the cake from the tin onto a wire rack and leave to cool for 15 minutes. |
| 15. | Then turn the oven up to 215°C and return the cake to the oven to caramelise; this will take about 5-10 minutes. |
| 16. | For the mascarpone, mix the mascarpone, vanilla, stem ginger and rosemary in a bowl and leave at room temperature. |
| 17. | Whisk together the icing sugar and cream until you have soft peaks. |
| 18. | Fold the mascarpone and cream together and put it into the fridge to set, which will take about 1-2 hours. |
| 19. | To serve, cut some cake and eat with a good spoonful of mascarpone cream. |
Recipes & food styling Ian Harrison / Photography Tony Nyberg