Page 42 - Fresh Magazine

baker spice

Italian carrot cake

SERVES 8 TO 10
This gluten-free cake is adapted
from a traditional Italian recipe.

75g dried blueberries 1 teaspoon ground
100ml rum cinnamon
150g caster sugar 1 teaspoon caraway seeds,
125ml light-coloured olive optional
oil, plus extra for greasing ½ lemon, zest and juice
3 free- range eggs
1 teaspoon vanilla extract FOR THE TOPPING
300g ground almonds 100g flaked almonds
250g carrots, grated 100g light brown sugar
50g pecans, chopped 70g mixed nuts
50g walnuts, chopped 2 tablespoons dark rum
3 tablespoons pine nuts
Preheat the oven to 180°C/gas in the oven for 35 minutes,
mark 4. Line the base of a 24cm until a skewer inserted into the
springform cake tin with non- centre comes out clean. Let
stick baking paper and grease the cake cool in its tin, then
TOP TIP the sides with olive oil. unmould.
This cake can be more traditionally iced with a
cream cheese or buttercream icing. It will keep well Put the blueberries in a small To make the topping, put the
in an airtight container for a week. saucepan with the rum. Bring to flaked almonds and half of
the boil, then reduce the heat the light brown sugar in a dry
and simmer for 3 minutes. frying pan set over a medium
Whisk together the sugar and heat. Cook until the sugar melts.
oil until it turns creamy and Turn the almonds in the melted
Speculaas white, then whisk in the eggs sugar until they are all evenly
and vanilla extract until well coated, then tip them over the
MAKES 45 COOKIES
combined. Fold in the ground top of the cake. Put the mixed
375g dark brown sugar 4 teaspoons ground cinnamon almonds, grated carrots, nuts, nuts and the remaining sugar
in the pan along with the rum.
200g butter, softened 3 teaspoons ground mixed cinnamon, caraway seeds and Cook until the sugar melts and
150g cream crackers, very spice lemon zest and juice along with
finely crushed 2 teaspoons baking soda the blueberries and rum. coats the nuts, then tip over
75g ground almonds 1 teaspoon ground cloves Scrape the batter into the the top of the cake. Allow the
100ml cold water ½ teaspoon ground white prepared tin and smooth the topping to cool before cutting
400g plain flour pepper top with a rubber spatula. Bake the cake into slices to serve.

Beat the sugar and butter mark 4. Line two baking trays
together until smooth. Stir with non-stick baking paper.
in the cream cracker crumbs, Cut the dough into 5mm-thick
ground almonds and water, slices and put on the lined
then add the flour, spices trays. Use a wet fork to make
and baking soda. Mix to a grooves on the surface. Bake in
smooth dough, then wrap in the oven for 15 minutes, until
greaseproof paper and shape the biscuits are just starting
into a log 7cm or 8cm wide. to colour at the edges. Allow
Chill overnight in the fridge. to cool on the tray for a few
When you’re ready to bake, minutes before transferring to
preheat the oven to 180°C/gas a wire rack to cool completely.

QUICK ENTERTAINING
These crisp Belgian cookies are redolent of
autumnal spices and are as delicious with a glass of
brandy as they are with a cup of tea. The dough can
be kept in the freezer and sliced and the cookies
can be baked as needed.

40 | FRESH AUTUMN 2017

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