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Johnny West

Johnny West

Well-known member
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DW wants to try this one:

Carrot cake with orange buttercream and walnuts​


For the cake

  • 200g (7oz) plain flour
  • 2 slightly heaped tsp bicarbonate of soda
  • 100g (3½oz) walnuts, roughly chopped, plus some extra walnut halves to decorate
  • 250g (9oz) runny honey
  • 100g (3½oz) carrots, peeled and finely grated
  • 180g (6¼oz) pitted dates, chopped
  • 2tsp ground cinnamon
  • 1tsp grated nutmeg
  • 100g (3½oz) butter, plus extra for greasing
For the buttercream icing

  • 250g (9oz) unsalted butter, at room temperature
  • 500g (1lb 2oz) icing sugar, sifted
  • Finely grated zest of 1 orange, well washed
  • 100ml (3½fl oz) double cream
For the carrot confit (optional)

  • 150g (5½oz) golden caster sugar
  • 1 large carrot, peeled and cut into fine matchsticks
Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 22cm loose-bottomed cake tin and line the base and sides with baking paper.

Put the plain flour, bicarbonate of soda and the roughly chopped walnuts in a large bowl and set it aside. Then put the honey, carrots, dates, cinnamon, nutmeg and butter in a pan and add 200ml of water.

Place the pan over a gentle heat and let everything melt together, then simmer for 5-7 minutes. Tip the mixture into a clean bowl and leave to cool until lukewarm, then stir in the flour, bicarb and walnuts.

Pour the mixture into the lined tin, then bake for 45 minutes or until firm to the touch. Remove from the oven and allow to cool for 5 minutes, then remove from the tin and transfer to a wire rack to cool completely.

To make the buttercream, put the butter in a bowl with the icing sugar and orange zest. Using an electric hand mixer, beat until soft. Whisk the cream to soft peaks and fold it into the butter and sugar mixture.

To make the carrot confit, if using, put the sugar in a pan with 200ml of water and slowly bring to the boil over a gentle heat. Add the carrot and cook for 15-20 minutes.

Strain off the liquid and leave the strips of carrot on a piece of greaseproof paper to cool.

To assemble the cake, cut it in half horizontally. Spread some of the buttercream on the bottom layer, cover with the other half of the cake and spread the rest of the icing on top.

Then decorate with the walnut halves and the carrot confit, if using.

Extracted from Rosemary Shrager’s Cookery Course by Rosemary Shrager, published by BBC Books, £20. Offer price £16 until 06/10/2018, order at mailshop. co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Photography © Andrew Hayes-Watkins.

CarrotCakeButtercreamAndWalnuts.JPG
 
Doc said:
DW wants to try this one:

Carrot cake with orange buttercream and walnuts​


For the cake

  • 200g (7oz) plain flour
  • 2 slightly heaped tsp bicarbonate of soda
  • 100g (3½oz) walnuts, roughly chopped, plus some extra walnut halves to decorate
  • 250g (9oz) runny honey
  • 100g (3½oz) carrots, peeled and finely grated
  • 180g (6¼oz) pitted dates, chopped
  • 2tsp ground cinnamon
  • 1tsp grated nutmeg
  • 100g (3½oz) butter, plus extra for greasing
For the buttercream icing

  • 250g (9oz) unsalted butter, at room temperature
  • 500g (1lb 2oz) icing sugar, sifted
  • Finely grated zest of 1 orange, well washed
  • 100ml (3½fl oz) double cream
For the carrot confit (optional)

  • 150g (5½oz) golden caster sugar
  • 1 large carrot, peeled and cut into fine matchsticks
Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 22cm loose-bottomed cake tin and line the base and sides with baking paper.

Put the plain flour, bicarbonate of soda and the roughly chopped walnuts in a large bowl and set it aside. Then put the honey, carrots, dates, cinnamon, nutmeg and butter in a pan and add 200ml of water.

Place the pan over a gentle heat and let everything melt together, then simmer for 5-7 minutes. Tip the mixture into a clean bowl and leave to cool until lukewarm, then stir in the flour, bicarb and walnuts.

Pour the mixture into the lined tin, then bake for 45 minutes or until firm to the touch. Remove from the oven and allow to cool for 5 minutes, then remove from the tin and transfer to a wire rack to cool completely.

To make the buttercream, put the butter in a bowl with the icing sugar and orange zest. Using an electric hand mixer, beat until soft. Whisk the cream to soft peaks and fold it into the butter and sugar mixture.

To make the carrot confit, if using, put the sugar in a pan with 200ml of water and slowly bring to the boil over a gentle heat. Add the carrot and cook for 15-20 minutes.

Strain off the liquid and leave the strips of carrot on a piece of greaseproof paper to cool.

To assemble the cake, cut it in half horizontally. Spread some of the buttercream on the bottom layer, cover with the other half of the cake and spread the rest of the icing on top.

Then decorate with the walnut halves and the carrot confit, if using.

Extracted from Rosemary Shrager’s Cookery Course by Rosemary Shrager, published by BBC Books, £20. Offer price £16 until 06/10/2018, order at mailshop. co.uk/books or call 0844 571 0640, p&p is free on orders over £15. Photography © Andrew Hayes-Watkins.

View attachment 51105
Click to expand...
So Sodium bicarbonate = baking soda. Do you have a scale? Kinda sounds like a recipe from across the pond.

Skip the dates and I’m in! 👍😁
 

·​

Mom’s Butter Baked Chicken - OMG
😱
DON'T LOSE THIS
😋

Ingredients
4 chicken breasts (I use boneless skinless)
1 can evaporated milk (12 oz)
1 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1 can Cream of Chicken soup
1/4 cup water
Preheat oven to 425
Directions
First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.
Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.
 
Doc said:

·​

Mom’s Butter Baked Chicken - OMG
😱
DON'T LOSE THIS
😋

Ingredients
4 chicken breasts (I use boneless skinless)
1 can evaporated milk (12 oz)
1 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup butter
1 can Cream of Chicken soup
1/4 cup water
Preheat oven to 425
Directions
First, pour a little of the evaporated milk in a small dish…just enough to dip your chicken in. After you dip each piece of chicken in the milk, roll it in the flour seasoned with salt and pepper. Melt butter in 13×9 pan and cook the chicken in the melted butter for 30 minutes at 425.
Mix water, can of soup, and what’s left in your can of evaporated milk together. Turn chicken over after 30 minutes of baking and pour soup mixture on top. Bake for 30 more minutes until nice and golden brown.
Click to expand...

Have you made or eaten this, Doc?

Lee
 
Johnny West said:
I want to do this, have the pan, but making egg whites always scares me. I suppose I should practice.
Click to expand...

What scares you? Not getting yolk in the whites?

Do you separate the eggs using the flopping-the-yolk-back-and-forth-in-the-shells method?

Lee
 
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