MENU No. 15
How about we do something a bit out of the ordinary tonight?
Entertaining, laying a lovely table, serving something that really makes an impression…
A complete menu, including the recipes, the shopping list and my plan of action.
Almost everything is prepared in advance.
Your guests are seated.
You too.
Extra moist carrot cake - (traditional method & Thermomix)
Description
Tis the season for carrot cake: moist, fragrant, warm - and full of goodness. With the discreet crunch of grated carrots, the sweetness of Muscovado sugar and warming spices, it's the perfect cake for rainy, windy days.
And to make matters worse : - It contains a vegetable, - Freezes well, - Kids love it, - And it's quick to make!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - traditional method
1. Preheat the oven to 160°C, butter a tin or use muffin cases.
2. In a large bowl, mix together the sugar, flours, baking powder, bicarbonate, spices, cinnamon and orange zest.
3. Add the eggs, oil and grated carrots. Mix well.
4. Pour into the tin. Bake for around 40 mins (check with a knife), or 20-22 mins for muffins.
5. Leave to cool completely before adding the icing.
6. For the icing, beat the soft butter, add the fromage frais, icing sugar and vanilla and beat until smooth.
7. Decorate with a piping bag or spatula, or leave as is. Garnish with small decorations if desired.
THERMOMIX® METHOD
Preparation - Thermomix
1. Chop the carrots: 5 sec / speed 9. Set aside.
2. Place the eggs, sugar and oil in the bowl: 1 min / 37°C / speed 4.
3. Add the flour, baking powder, bicarbonate, spices and zest: 10 sec / speed 5.
4. Add the grated carrots: 14 sec / reverse / speed 3.
5. Pour into a tin and bake at 160°C: 40 mins for a cake, 20 mins for muffins.
6. Glaze: place the fromage frais, butter and vanilla in the bowl: 20 sec / speed 6.
7. Decorate the cooled cake.
