Freycob

"Good Food Made Easy"

  • Home
  • Recipes
    • Bread and Pastry
    • Cakes & Muffins
    • Chutneys, Jams, Relishes and Sauces
    • Desserts & Puddings
    • Drinks
    • Fish
    • Main Meals
    • Soups, Starters and Snacks
    • Sweets and Teatime Treats
    • Veg on the side
  • Reviews
    • Book Reviews
    • Equipment
    • Events
    • Food & Drink
    • Products
    • Restaurants
  • Competitions & Giveaways
  • Who is Freycob?
  • Contact Me
  • Privacy & Cookies Policy

Carrot Cake with lime & walnuts with an orange & mascarpone frosting

22nd January 2013 by Freycob

It’s is a cake recipe that I’ve made many a time, but tonight I decided to make it with a bit of a twist on the method & a couple of the ingredients, (just because I can & I wanted to see how it turned out). It’s a belated (3week late) birthday cake for my hubby, who I might add thought it tasted devine (as did the kids).
200ml Farringtons Cold Pressed Rapeseed Oil
250g Light soft brown sugar
3 eggs, separated
150g Carrots, grated
10ml (2tbs) Lime juice
100g Walnuts, chopped, plus a few halves for decoration
250g Self Raising flour
2.5ml (1/2 tsp) Bicarbonate of Soda
5ml (1tsp) Baking powder
5ml (1tsp) Ground Cinnamon
5ml (1tsp) Ground Nutmeg
250g Mascarpone cheese
200g Philadelphia cheese
150g Icing sugar
1 Orange, zested
1. Preheat your oven to 180C.
2. Grease & line the base of 2 x 20cm (8″) round tins.
3. Whisk the oil sugar & egg yolks together until smooth.
4. Add the grated carrot, lime juice & chopped walnuts. Mix thoroughly.
5. Sieve the flour, bi-carbonate of soda, baking powder, cinnamon & nutmeg together.
6. Fold the flour mix into the oil & egg mix until thoroughly combined.
7. Whisk the egg whites until stiff.
8. GENTLY fold the egg whites into the flour & oil mixture, being careful not to knock the air out of it.
9. Divide between your two tins.
10. Place on the centre shelf of your oven for 40-45 minutes, or until a skewer inserted into the centre comes out clean & the cake has started to come away from the sides of the tin.
11. Leave to cool in the tins before turning out onto wire racks to cool completely.
12. Whisk together the mascarpone cheese, Philadelphia cheese, icing sugar and orange zest until thoroughly combined.
13. When the cakes are cool sandwich together with 1/3 of the frosting.
14. Smooth the remaining 2/3 of the frosting over the top & sides of the cake.
15. Decorate with halved walnuts as desired.
16. Keep cool due to the cheese frosting.
By separating the eggs and folding in the whisked egg whites, it will give you a lighter, larger variation on a normal carrot cake.
The Farrington cold pressed rapeseed oil is produced locally to me in Northamptonshire & adds the most amazing taste, as well as being healthy (NOTE: I was not sponsored by, or provided with a sample of Farrington Cold Pressed Oil. The opinion stated is purely my own and is totally unbiased towards them).
The lime juice can be changed to lemon juice if you wish.
Walnuts are optional, both in the cake and also as decoration.
IMG_1794
IMG_1795
3.3.3077

Filed Under: baking powder, bicarbonate of soda, carrot, cinnamon, Farringtons Cold Pressed Rapesed Oil, flour, lime juice, Nutmeg, Orange, Philadelphia cheese, Rapeseed Oil, Recipe, sugar, walnuts

Chocolate Brownie

30th December 2011 by Freycob

A well stocked store cupboard should contain all of the ingredients needed for this recipe.  Walnuts are optional, and can easily be excluded without affecting the recipe if you like.  So, let’s get started…
100g (4oz) Plain flour
4 eggs
225g (8oz) Caster sugar
225g (8oz) Butter
50g (2oz) Cocoa Powder
2.5ml (½tsp) Baking Powder
7.5ml (1½tsp) Vanilla Extract
100g (4oz) Chocolate, chopped/Chocolate drops
16 walnut halves (optional)

1. Preheat the oven to 180°C/Fan 160°C/Gas 4.

2. Grease a 9″ square tin and line the base with baking parchment.  I’ve found the best performing baking parchment is this one from Lakeland Limited.  I’ve used it loads and, so far, it’s never stuck on me.

3. In your bowl place your flour, eggs, sugar, butter, cocoa powder, baking powder, and vanilla.  Mix together for several minutes until thoroughly combined.  I used my Kenwood Major on high speed for 4 minutes to incorporate as much air as possible.

4. Add the chocolate drops and stir until just mixed.

5. Pour into  your prepared tin, smooth the top and place 16 walnut halves on top to mark out each of the 16 pieces your brownie will be cut into.

6. Bake for 40-45 minutes.  You will notice that the top of a brownie sometimes ‘bursts’ through as it cooks.  This is normal; don’t worry.

7. Test the brownie in the centre with a cocktail stick.  If it comes out fairly clean (a little bit of ‘goo’ is ok, but not lots!) then your brownie is cooked. If the cocktail stick is still very wet, then place the brownie back into the oven for 5 minutes and test again.  If the top is browning too much, then place a sheet of foil loosely over the tin for the last 10 minutes.

8. Remove from the oven.  Leave to rest for 2-3 minutes in the tin, then make sure that the edges aren’t stuck to your tin (use a plastic spatula if you’re using a non-stick metal tin.  Turn out onto your wire cooking rack.

Can be served either warm – with custard, cream or ice cream – or left to go cold and enjoyed with a nice cuppa while you put your feet up!

Enjoy!

Rosie
x

Filed Under: baking powder, brownie, butter, chocolate, chocolate drops, Dr. Oetker, flour, Lakeland Limited, sugar, vanilla, walnuts

Find me here too

Facebooktwitterpinterestinstagramflickrmail

Search Freycob.co.uk

Foodies100 Index of UK Food Blogs
Foodies100
blogl
World Baking Day Ambassador 2013
alldishes.co.uk

Tag Cloud

baking BBC Good Food Show beef Birthday Blogger Blogger Challenge Blogger Event butter Buttercream cake cakes carrot Central Co-Op Central England Co-Operative cheese Chicken chocolate cinnamon Competition Cream Dinner Family meal flour fondant Food Food Blogger Food Review garlic ginger Giveaway Kenwood lemon Meal Meat onion potatoes PR Rapeseed Oil Recipe Review sugar Uncategorized vanilla vegetables Wine

Previous posts

  • June 2020 (1)
  • February 2020 (1)
  • October 2018 (1)
  • April 2017 (2)
  • November 2016 (9)
  • October 2016 (3)
  • September 2016 (2)
  • July 2016 (1)
  • June 2016 (7)
  • May 2016 (2)
  • April 2016 (2)
  • March 2016 (2)
  • February 2016 (3)
  • January 2016 (3)
  • December 2015 (2)
  • November 2015 (3)
  • September 2015 (1)
  • August 2015 (1)
  • July 2015 (5)
  • June 2015 (4)
  • May 2015 (4)
  • March 2015 (4)
  • February 2015 (7)
  • January 2015 (2)
  • December 2014 (6)
  • November 2014 (11)
  • October 2014 (10)
  • September 2014 (6)
  • August 2014 (6)
  • July 2014 (4)
  • June 2014 (7)
  • May 2014 (4)
  • April 2014 (5)
  • March 2014 (3)
  • February 2014 (3)
  • January 2014 (6)
  • December 2013 (8)
  • November 2013 (5)
  • October 2013 (10)
  • September 2013 (5)
  • July 2013 (1)
  • June 2013 (3)
  • May 2013 (6)
  • April 2013 (2)
  • March 2013 (2)
  • February 2013 (1)
  • January 2013 (1)
  • November 2012 (1)
  • October 2012 (3)
  • September 2012 (1)
  • August 2012 (4)
  • July 2012 (10)
  • June 2012 (9)
  • May 2012 (4)
  • April 2012 (2)
  • March 2012 (2)
  • February 2012 (2)
  • December 2011 (2)
  • November 2011 (1)
  • October 2011 (4)
  • June 2011 (3)
  • May 2011 (1)

Follow Me here too

Facebooktwitterpinterestinstagramflickrmail

Subscribe to Blog via Email

Enter your email address to subscribe to my blog and receive notifications of my new posts by email.

Categories

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy
Necessary Always Enabled