回味中的carrot cake

年到紐西蘭旅行, 在Waitomo的Roselands餐廳吃lunch時, 吃了一些homemade甜品, 那carrot cake好好味呀, 將餐桌紙上的食譜拿了回來.......

三年後, 拿出來照做, 那知.........水汪汪, 根本不成形........氣, 那是什麼食譜!!!???

拿了前輩的食譜, 稍作改動........成功了!!! 好好味呢!

Ingredients:

Cake (18cm x 18 cm  square mould)

A----wet stuffs
Carrot 240g
Apple ~50g
Sugar(muscavado) 140 g
Egg 180g
Vegetable oil 200 g


B----dry stuffs
Cake flour 280 g
Baking powder 1 tsp(~4g)
Baking soda 1 tsp(~5g)
Salt 3 g
Cinnamon powder 1/2 Tsp
peacan ~40 g (roasted and lightly crushed)


Procedures:

1. Grate the carrot and apple with a blending magic bar and mix sugar to let its juice drained, then mixed with egg, oil.

2. Mix the dry stuffs(B) with a whisker, fold in (1) mix with a spatula

3. Bake at 180℃ until golden brown, about 45 mins(20mins for cupcakes), cooling down, cutting to flat the cakes’ top.
 
4. Brush with diluted maple syrup (maple syrup 200g + water 200g) or syrup(water 300 g + sugar 150 g,  boiled to melt)

Topping

Cream cheese 125 g
Icing sugar 75 g
Lemon juice 1/2
Lemon zest 1/2
Softened unsalted butter 20 g
Colouring As needed


Procedures:

Beat all together until smooth then spread it on the top of the cake.


Dusting

Peacan ~30g (roasted crushed or  grounded with a “magic bar”)
Dust it on the top of cream cheese topping.

 

 

 

不平凡又平凡的carrot cake, 味道和口感超好呀
仍記得那年的紐西蘭之行呢!



記得你的讚賞呢! :-)