Wednesday, 2 February 2011

Carrot & Pecan Nut Cake

• 6 Eggs
• 650g Soft Brown Sugar
• 375ml Olive Oil
• 250g Pecan nuts
• 350g Flour
• 6g Bicarbonate of soda
• 6g Cinnamon
• 5g Mixed spice
• 450g Grated Carrots

- Always when making cakes, Preheat the oven before you start, in this case set the oven to 180 °C, grease your cake tins, and line them if necessary.

- In your food mixer, use the whisk attachment and on a medium to high speed whisk the eggs and brown sugar till light and fluffy.

- Whilst this is beating, chop up the pecan nuts roughly.

- Into the beaten egg and sugar mix fold through all the ingredients and fold the mix through till thoroughly incorporated.

- Place all the mix into your mould/cake tin and bake till risen, and set.

- Depending on your oven the cake will take about 40 minutes.

- To check that your cake is done, I prefer to use a temperature thermometer which is available from most cookery shops-use the probe ones as they take a core temperature from the centre of the cake. You’re looking for a Temperature reading of above 98°C. Alternatively keep to the skewer or cocktail stick method you’re familiar with.

- Once the cake is thoroughly cooked through, take it out of the oven, and remove the cake from the tin carefully. Leave to cool on a wire rack.

Cream Cheese Icing

• 100g set sour cream
• 125g Full Fat Cream Cheese
• Juice of ½ a lemon
• 40g Icing sugar

- Only when your cake is completely cooled should you add the topping.

- Using the food processer attach the paddle to the machine and add all the ingredients into the bowl and slowly beat it all until smooth.

- Ice and garnish your cake as your heart desires.

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About Me

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The Pastry king was started in 2009 when I wanted to showcase my skills, & a personal résumé portfolio. The credit crunch really resulted in founding a business, The Pastry King, the name became about, because of circumstances during the time. It was when deciding on this very blogging handle; did I think of one particular pastry chef, the person I most admired & wanted to learn from. To me, he is a Pastry King – so it was from there it came really. The Pastry King grew, people showed they wanted a bespoke service even in a credit crunch. The early days I made chocolates, & cakes. I involved myself in consultancy roles and training jobs. I helped businesses developed recipes and so much more. At one time I was developing my range of chocolate spreads, & award winning truffle selection, packaged to be shelf ready for retailers to sell from their store shelves. Several years back I decided to close up shop, really due to a job vacancy I took post of. One, which I could not & therefore did not refuse. Over the past few years, I have really enjoyed to still be doing what I love doing, & since become a father to one lovely little boy. I consider myself to be very lucky.