Carrot Cake

Carrot Cake

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Chris Webb
Leanne Ayre

  • Sub Category Name
    Appetisers
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

Carrot panna
  • 300g carrot juice
  • 200g cream
  • 40g gelatine
  • Pinch of salt
  • 0.7g xanthan gum
  • 1g agar
Walnut & Earl Grey sable
  • 300g flour
  • 165g walnuts
  • 140g icing sugar
  • 180g butter
  • 110g butter
  • 20g tea
Five-spice cake
  • 160g ground almonds
  • 140g sugar
  • 40g flour
  • 6 units eggs
  • 13g five-spice mix
  • 200g egg whites
Rum raisin
  • 250g raisin
  • 40g sugar
  • 50g rum
  • 35g water
Carrot crisps
  • 50g carrot
  • 100g sugar
  • 100g water

Methods and Directions

Carrot panna
  • Boil juice and cream.
  • Add gelatine, sugar and xanthan.
  • Set in moulds.
Walnut & Earl Grey sable
  • Whip icing sugar and 180g butter very well.
  • Add tea, flour and walnuts and bake.
  • Cool and blend.
  • Add 110g butter and bake again.
Five-spice cake
  • All in the thermo-mix, pass.
  • Charge with three nitrous oxide (N2O) chargers.
  • Rest and bake.
Rum raisin
  • Vac pack 75°c for 40 minutes
Carrot crisps
  • Boil, drain.
  • Put in to dry overnight.

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