The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24611/parnsip-and-orange-carrot-cake

LifestyleFOOD.com.au

This interesting twist on the traditional carrot cake is also finished with candied carrot, parsnip ribbons and caramelised walnuts.

Ingredients

  • Cakes

  • 120g finely grated carrot

  • 120g finely grated parsnip

  • 190g bakers flour

  • 130g cake flour

  • 520g caster sugar

  • 280g whole eggs - room temp (5 ea)

  • 480g unsalted butter - room temp

  • 4g cinnamon ground

  • 15g bicarbonate of soda

  • 140g Californian walnuts pieces

  • 10g salt

  • 1 whole vanilla bean

  • Orange Custard Butter Cream Batch 1

  • 3 very orange and juicy oranges (to yield zest of 2 and 280g juice)

  • 22g cornflour

  • 1 egg yolk

  • Orange Custard Butter Cream Batch 2

  • 320ml whole milk

  • 225g caster sugar,

  • 28g cornflour

  • 2 egg yolks

  • 1/2 tsp vanilla extract

  • 150g white chocolate

  • 225g butter unsalted - room temp

  • Decor: Sugar Syrup

  • 200g water

  • 400g sugar caster

  • 100g glucose syrup

  • Decor: Candied Parsnip

  • 1 medium to large parsnips

  • 350g sugar syrup

  • Decor: Candied Carrot

  • 2 large very orange and firm carrots

  • 350g sugar syrup

  • Decor: Caramel Walnuts

  • 100g Californian walnut halves

  • 100g isomalt

  • 20ml water

  • 20g glucose

  • Equipment

  • 2 X 33x23x5cm rectangular non-stick baking pans

  • 2 X 35x25cm (or 1 large enough for the two baking pans above) non-stick cooling racks

Method

  • Base Cake Batter:

  • 1.

    Preheat oven to 160C - bottom heat + fan.

  • 2.

    Butter and line pans with silicon paper.

  • 3.

    Beat butter, sugar and scraped vanilla in mixer with paddle until light and fluffy.

  • 4.

    Sift flours and bi-carbonate 3 times.

  • 5.

    Continue beating butter; add salt then gradually add eggs, mix thoroughly. 

  • 6.

    Add cinnamon - then follow with grated carrot and parsnip - mix thoroughly.

  • 7.

    Slowly fold through dry ingredients into carrot and parsnip mixture until just combined.

  • 8.

    Spread mixture into 2 pans in an even thin layer using stepped palette knife.

  • 9.

    Drop pans a couple of times on the bench to ensure no large air-bubbles.

  • 10.

    Place pans into oven and set timer for 16mins (may need 2-4mins more).

  • 11.

    Allow to cool slightly in pan on racks then place in freezer for 5 mins.

  • 12.

    Remove from freezer and gently turn out onto plastic wrap - cover and return to fridge.

  • Custard Butter Cream Batch 1:

  • 1.

    Wash and zest 2 oranges into a large mixing bowl.

  • 2.

    Juice and strain oranges to yield 280g.

  • 3.

    In a small bowl, whisk cornflour with 2 tbsp of the juice and egg yolk.

  • 4.

    Bring juice to boil over medium heat.

  • 5.

    Stir corn flour mix into simmering juice.

  • 6.

    Cook out mixture for about a minute stirring constantly.

  • 7.

    Pour mixture over orange zest in bowl, mix thoroughly and cover surface with plastic wrap.

  • 8.

    Leave to cool while preparing batch 2.

  • Custard Butter Cream Batch 2:

  • 1.

    In a small bowl, whisk cornflour with 2 tbsp of the milk and egg yolks.

  • 2.

    Bring milk and sugar to boiling point over medium heat.

  • 3.

    Stir corn flour mix into milk.

  • 4.

    Cook out mixture for about a minute stirring constantly.

  • 5.

    Add vanilla essence then stir.

  • 6.

    Combine this batch with batch 1 and stir thoroughly - cover again.

  • 7.

    Melt white chocolate (un-tempered) in microwave at 30sec intervals until just melted.

  • 8.

    Stir chocolate through warm custard mixture.

  • 9.

    Cool in fridge with the aim to get temperature to about 20C before mixing in butter.

  • 10.

    Beat butter in electric mixer using paddle until light and fluffy.

  • 11.

    Begin emulsifying the cooled custard mix with a little butter to loosen.

  • 12.

    Continue mixing in the remainder butter.

  • 13.

    Cover and cool in fridge while preparing garnishes.

  • Decor: Sugar Syrup:

  • 1.

    Combine ingredients in medium sized pot over high heat and cook for about a minute then reserve.

  • Decor: Candied Carrots:

  • 1.

    Using a mandolin, produce long thin (about 1mm) ribbons of carrot.

  • 2.

    Bring sugar syrup to boil then add carrot strips.

  • 3.

    Reduce heat to medium and gently simmer until translucent (about 15mins or so).

  • 4.

    Remove strips from syrup with a fork or some kitchen tweezers and place flat on sheets of silicon paper to cool and dry until ready to assemble cake.

  • Decor: Candied Parsnip:

  • 1.

    Repeat procedure as for Candied Carrots.

  • Decor: Caramelised Walnuts:

  • 1.

    Bring isomalt, glucose and water to boil and make an amber caramel.

  • 2.

    Remove from heat and stir in walnut halves.

  • 3.

    Working quickly use a fork to remove halves from caramel placing on silicone paper with flatter side down and allow to cool.

  • Note:

  • 1.

    Try and minimise amount of caramel coating the walnuts by dragging them up the side of the hot pan with fork before dropping onto the paper.

  • Assembly:

  • 1.

    Remove cooled cakes from fridge.

  • 2.

    Place one on a clean cutting board just big enough for the cake so that it will fit in the fridge.

  • 3.

    Remove plastic and paper from cakes.

  • 4.

    Sandwich the second cake with a layer of the cooled custard cream.

  • 5.

    Add another layer of custard cream to the top of the sandwiched cakes.

  • 6.

    Trim edges then cut into two (approximately 10cm x 30cm rectangles).

  • 7.

    Sandwich these with more custard cream.

  • 8.

    Trim to sharp flat faces using large bread knife and scrape clean area around cake - free of crumbs.

  • 9.

    Apply remaining custard cream to sides and top creating smooth clean surfaces with a palette knife.

  • 10.

    Put cake in fridge (or blast chiller if pushed for time) to firm the custard cream.

  • 11.

    Carefully remove cake from cutting board with large palette knife and place on presentation plate.

  • 12.

    Decorate with mix of candied carrot and parsnip ribbons then finish with caramelised walnuts such that each slice will have one nut and a good mix of the candied strips.

Nutritional information

Nutritional analysis per serving (44 servings)

  • Energy 384kj
  • Fat Total 18g
  • Saturated Fat 9g
  • Protein 3g
  • Carbohydrate 53g
  • Sugar 31g
  • Sodium 213mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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