A rather pleasing carrot cake with lime mascapone icing
Cook with Jamie and just followed all the instructions. I loved the idea of lime mascapone icing and a nice combination of nuts and spices. So actually there was no real carrot flavour and brown sugar added lovely caramel flavour. A really pleasing cake and for a family style dinner it is a good choice.
What we need:
serves 8-10 people
250gr unsalted butter, softened
250gr light brown sugar
5 large eggs, seperated
zest and juice of 1 orange
170 gr of self-rising flour, sifted
1 tbsp of baking powder
100 gr of ground almonds
100 gr of shelled wallnuts
1 teaspoon of cinnamon
a pinch of ground cloves and nutmeg
1/2 teaspoon of ground ginger
250gr of carrots, peeled and coarsley grated
for the lime mascapone icing:
100 gr mascapone cheese
200gr full-fat cream cheese
85 gr sifted icing sugar
zest and juice of 2 limese
What we have to do:
1. Pre-heat the oven to 180C. Grease and line a cake tin.
2. Beat the butter and sugar together until pale and fluffy. Beat in the egg yoks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add all th eground almonds, wallnuts and spices, and grated carrot and mix together well.
3. In a seperate bowl, whisk the egg whites with a pinch of sea salt untill stiff, then gently fold them into the cake mix. Transfer the mix into a cake tin and cook in a preheated oven for about 50 min until golden and risen. Leave the cake to cool in the tin for 10 min, then turn it out on to a rack and leave for at least an hour.
4. Mix all the icing ingredients together and spread generously over the top of the cake. Finish off witha sprinkling of chopped nuts. Enjoy!!!