Friday, November 05, 2010

recipe is : carrot pineapple cake with cream cheese frosting



1 cup (230g/2 sticks) unsalted butter, plus 1 tablespoon for greasing cake pan
1 1/3 cups sugar
5 small/med eggs
1 1/2 cups grated carrot
2 1/2 cups superfine/cake flour, plus 2 tablespoons for dusting cake pan
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup hot water
1 cup finely chopped pineapple, canned will do nicely. just squeeze out as much of the syrup as possible, before and after chopping


1/2 cup whipping cream, cold
1 cup (about 250g) cream cheese, room temperature
2/3 cup caster sugar (reduce to 1/2 cup for a less sweet icing)
1 tablespoon lemon juice
grated zest of 1 lemon


- preheat the oven to 190 degrees C
- sift together the flour, baking powder and salt. set aside
- grease and dust with flour 2 pieces of 8 inch cake pans, springform works best
- cream together butter and sugar until smooth and fluffy
- beat in the eggs one at a time, mixing well after each one
- add the grated carrot, mix to incorporate
- mix ½ of the flour into the butter mixture, then add ½ the water, mix well
- add in the remaining flour and water and mix
- add the pineapple
- pour the batter evenly into the 2 cake pans
- bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean
- cool in the pan for 10 minutes then remove from the pan and cool completely. slice the cakes into 2 layers each


- whip cream until firm. beat cream cheese in another bowl until soft and creamy
- add in the sugar, lemon juice and lemon zest into the cream cheese and mix to combine
- fold in the whipped cream until just combined
- spread the icing in between the cake layers and stack them up
- thinly ice the top and sides of the cake to finish
- refrigerate and serve chilled

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