Hi Guys. Look at this fantastic set of pans I’ve designed with Tefal. You can grill with it, fry, roast, stew and marinate. You can even make apple pie in it. Best of all it packs away into the tiniest space.
Recipes
Carrot cake with orange and mascarpone topping
Easy
makes 1 cake
Preparation time: 30 min
Cooking time : 30-40 min
If you’ve never made a carrot cake before, give this recipe a go – you’ll be surprised how easy and delicious it is.
- 225g butter, softened
- 225g light brown soft sugar
- 4 large free-range or organic eggs, separated
- zest and juice of 1 small orange
- 140 self-raising flour, sifted
- 1 level teaspoon baking powder
- 100g ground almonds
- 1 level teaspoon ground cinnamon
- 225g young carrots, peeled and coarsely grated
- 100g shelled walnuts, chopped
And for the topping
- 115g mascarpone cheese
- 225g cream cheese
- 85g icing sugar, sifted
- finely grated zest and juice and of 1 small orange
Preheat oven to 180°C/350°F/gas 4. Cream together the butter and sugar, by hand or in a food processor, until pale and fluffy, then beat in the egg yolks and the orange juice and zest.
Mix in the sifted flour, baking powder, ground almonds, walnuts and cinnamon, then fold in the carrots. Whisk the egg whites with a pinch of salt until they form stiff peaks, then fold into the mixture.
Pour into the Survival Kit frying pan (without the handle attached) and cook for 30 to 40 minutes until golden and risen. You can check whether the cake is done by sticking a cocktail stick into the middle of the cake – if it comes out clean, the cake is cooked.
Allow to cool in the pan for 5 minutes, then turn out on to a wire cooling rack and leave to cool for at least an hour. When your cake has cooled completely, make the icing. Mix mascarpone, cream cheese, icing sugar and orange zest and juice together then spread over the top of the cake just before serving. Keep the cake in the fridge.