food with jor­dan ron­del

Sunday Star-Times - Sunday Magazine - - NEWS - CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ Emma Boyd

Look­ing for an undis­puted star to serve up at a spe­cial-oc­ca­sion af­ter­noon tea? Try this lux­ury lay­ered car­rot cake with a twin help­ing of deca­dent cream cheese ic­ing.

This im­pres­sive car­rot cake is loaded with sul­tanas and crunchy pecans, and laced with warm­ing spices. The nut­meg cream cheese ic­ing, which is gen­er­ously slathered be­tween the lay­ers as well as on top, is sweet and com­fort­ing.


Serves 12 3 or­ganic eggs 175ml rice bran oil (or light olive oil) ¼ cup full-fat unsweet­ened Greek yoghurt 1 tsp vanilla ex­tract zest of 1 orange 200g plain flour 50g ground al­monds 200g soft brown sugar 50g des­ic­cated co­conut 1 tea­spoon nut­meg 1 tea­spoon cin­na­mon 1 tea­spoon bak­ing soda 1 tea­spoon bak­ing pow­der 300g grated car­rots 100g chopped roasted pecans 80g sul­tanas


150g but­ter, soft­ened ½ tsp vanilla ex­tract 2 cups ic­ing sugar 125g cream cheese 2 tsp nut­meg pow­der


hand­ful roasted pecans, chopped Pre­heat oven to 180C fan bake. Line 2 x 22cm tins with bak­ing pa­per.

In the bowl of an elec­tric mixer, beat eggs, oil, yoghurt, vanilla and orange zest un­til smooth. Grad­u­ally add flour, ground al­monds, sugar, co­conut, spices and rais­ing agents. Stop your mixer once just com­bined – do not over mix.

Fold through grated car­rots, pecans and sul­tanas. Di­vide bat­ter evenly be­tween the 2 cake tins.

Bake for about 40 min­utes. The cakes are ready when golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean. Al­low cakes to cool for around 10 min­utes be­fore turn­ing out onto a rack.

Mean­while, make the ic­ing. In the bowl of an elec­tric mixer, beat but­ter and vanilla un­til smooth and then grad­u­ally add ic­ing sugar. Add cream cheese a lit­tle at a time and con­tinue to beat un­til light and fluffy. Fi­nally, fold through nut­meg.

Once cakes are cool, spread a layer of ic­ing onto one cake and place the other di­rectly on top. Ap­ply a neat coat­ing of ic­ing to the top of the cake and dec­o­rate with chopped roasted pecans.

Serve at room temperature. Store in an air­tight con­tainer in the fridge for up to 3 days.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.