Recreated the Ginger walnut carrot cake from Masterchef 2018 by Nigella Lawson to make a birthday cake for my niece. The original recipe website is at the bottom.
For this recipe I use 10 inches square spring form tin.
200 g strong bread flour (see note)
200 g plain flour
1 1/2 Tsp baking powder
1 Tsp bicarbonate of soda
4 Tbs orange juice
3 Tsp ground ginger
1/2 Tsp fine sea salt
250 g soft light brown sugar
3 large eggs, at room temperature
2 navel oranges
1 c olive oil
5 small peeled and finely grated carrots
5 colour peeled and finely grated carrots
100 g crystallized ginger, finely chopped
25 g glazed ginger, finely chopped
200 g pepitas
200 g unsalted butter, softened
150 g icing sugar
200 g cream cheese, fridge cold
100 ml double cream, fridge cold
2 Tbsp finely grated fresh ginger
50 g pepitas
50 g glazed ginger, finely chopped
Preheat oven to 165 C fan forced. Put oranges in saucepan with cold water, bring to boil 1 hour. Grease the sides and line the base with baking paper. Place the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and use a wooden spoon to mix well.
After 1 hour drain the water and fill with cold water and bring to boil further for 1 more hour. Drain the water and let oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into food processor and blitz. Then set aside.
Next beat sugar, eggs and oil in mixing bowl until they are completely mixed together, then gradually add the flour mixture, scraping the sides of the bowl to incorporate any flour clinging to the sides. Now add in the grated carrots, orange juice and cooled oranges then fold in both the ginger, until everything is completely combined.
Spoon into the prepared tin, gently press pepitas in to batter and smooth the top. Bake in the oven until for 1 hour 20 minutes. The cake is ready when it is golden brown on top and shrink a little away from the sides of the tin and skewer comes out clean. Leave in close door oven for 30 minutes. Then remove from oven to cool completely on bench top.
For the Icing: beat the butter and icing sugar together in a mixing bowl until creamily combined. Beat in double cream, followed by half of the cream cheese. Once incorporated, add in the remaining half of the cream cheese and the grated ginger continue to beat, careful not to over beat.
Cover with cling film and refrigerate. When cake is completely cool, remove the icing sugar from the fridge and set aside for 20 minutes to soften slightly to a thick but spreadable consistency. Mix gently with wooden spoon the icing to help smooth out.
Remove the cake from the tin and transfer to a foiled plate mat and put on top of the cake turner (if you have one, if not just on a steady bowl will do). Spread the icing on top and smooth evenly, then sprinkle the pepitas and glazed ginger on top.
Serve with chamomile tea or your choice of tea or with brew coffee.
Note: I use strong bread flour that has expired 5 days ago; didn’t want to waste the flour. If you are going to use just plain flour alone increase the flour to 400 g. Am glad it did turn out great.
Oven temperature vary. You might need less time if you are using 20 cm spring form tin. If cake too brown cover with foil after 30 minutes.
Original Masterchef website:https://tenplay.com.au/channel-ten/masterchef/recipes/nigella-s-ginger-and-walnut-carrot-cake