Recipe: Spiced Chai Carrot Cake With Honey Mascarpone Cream

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The deep yet delicate blend of spices in this cake pairs beautifully with its rustic texture – a heavenly combination.
I particularly love making this cake in the colder months – it is so comforting to fill the kitchen with the warm and delicious smell of spice and cake.
For a dairy-free version, you could use honey whipped coconut cream (page 217) instead of mascarpone cheese in the mascarpone cream topping.

Serves 8 eGF, Veg

INGREDIENTS

Carrot cake
3 free-range eggs
175 g (6 oz/1/2 cup) honey, or 125 ml (4 fl oz/1/2 cup) maple or agave syrup
185 ml (6 fl oz/3/4 cup) olive oil
200 g (7 oz/2 cups) almond meal
125 g (41/2 oz/3/4 cup) rice flour, or 100 g (31/2 oz/3/4 cup) buckwheat flour
155 g (51/2 oz/1 cup firmly packed) grated carrots
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon bicarbonate of soda (baking soda)

Mascarpone cream
240 g (81/2 oz/1 cup) mascarpone cheese
grated zest of 1 lemon
2 teaspoons honey, or maple or agave syrup

To decorate
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons shredded coconut
2 tablespoons sunflower seeds

METHOD

Preheat the oven to 160°C (315°F/Gas 2–3). Line a 20 cm (8 inch) cake tin with baking paper.

Put all the cake ingredients in a large bowl. Using a wooden spoon, mix until well combined, then carefully pour the batter into the
cake tin.

Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean.

Leave in the tin to cool completely, before carefully turning out onto a plate.

To make the mascarpone cream, put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well combined.

Gently spoon the mascarpone cream onto the top of the cooled cake and spread out evenly using a knife or the back of a spoon.

Sprinkle with the pepitas, shredded coconut and sunflower seeds.

The cake will keep in an airtight container in the fridge for 2–3 days.

This week’s recipe is brought to you by Eleanor Ozich and is taken from her new release My Petite Kitchen Cookbook.

Published by Murdoch Books. RRP: $39.95

My Petite Kitchen - High Res Cover

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