Sunday, 1 July 2012

Blondie Carrot Cake

Blondie Carrot Cake
This recipe came via the French magazine Saveurs. The company is not generous about sharing recipes online so if anyone is successful to get a subscription, please let me know.

I have to admit, France does have some of the best sweets I've eaten. It gives me great pride though to see them going after American classics like carrot cake & brownies.

Foreign magazines in Japan are expensive. The one I bought with this recipe set me back 15 dollars!!

90 grams white chocolate 
105 grams butter (softened)
120 grams sugar
2 eggs (room temperature)
150 grams flour
1 teaspoon ginger powder
40 grams nuts (either sliced almonds or walnuts)
30 grams raisins
10 grams candied ginger (sliced)
70 grams carrots (cut in food processor)
1 teaspoon orange zest

1. Chop the nuts & mix together with ginger, raisins, carrot & orange zest. Sift the flour separately.
2. Melt the chocolate in a bowl over hot water.  
3. Whisk the butter so that it is soft. Mix the eggs & sugar well - whisk over hot water so that they warm up slightly. 
4. Add the egg mixture to the butter in portions. Mix with a whisk. Put over warm water so that the temperature does not become too cool. Add in the chocolate in portions - mix together with a spatula. 
5. Use a spatula and mix in the flour. After mixing well, add the nuts mixture. 
6. Lightly butter & flour a square baking pan before pouring in the mixture. 
7. Bake at 180 degrees Celsius for about 25 - 30 minutes.

My baking pan

150 grams powdered sugar
1/2 egg (white only)
lemon juice to taste

1. Sift the  powdered sugar. Add the egg white & mix with a whisk. Add lemon juice to taste. Do not add to much liquid.
2. You can add a little ginger powder or candied ginger to the icing also.

You can also use cream cheese icing. The recipe is here.

Dessert is ready!

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