Carrot Bundt Cake Wreath

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Carrot Wreath Bundt Cake

INGREDIENTS
GROUP A
4 eggs
225g caster sugar
300ml corn oil

GROUP B
300g plain all-purpose flour
2 tsp ground cinnamon
1-1/4 tsp baking POWDER
½ tsp baking SODA
½ tsp salt

GROUP C
4 medium carrots, finely grated
75g walnuts, finely chopped
75g soaked sultanas or mixed fruit

METHOD

  1. Sieve group B items and set aside. Grate carrots and set aside. Preheat oven to 160C (convection setting/fan mode) or 180C (traditional setting). Prepare a 9″ (10 cup) kugelhopf bundt tin by spraying it with oil and dusting with bread* flour.
  2. Group A: Whisk 4 eggs & caster sugar together using a standing mixer until ribbon stage at medium speed. Slowly drizzle oil into egg mixture and continue whisking until incorporated.
  3. Fold in Group A items in to Group B until no visible lumps are seen.
  4. Fold Group C items into A+B until all incorporated.
  5. Transfer cake batter into tin.
  6. Bake for approximately 45 minutes – 50 minutes until a skewer comes out clean.
  7. Cool completely before teasing out of the cake pan.

*Bread flour is best for dusting cake pans as its high gluten content will help the cake from sticking as it tends to absorb liquid slower.
CREAM CHEESE FROSTING

INGREDIENTS
125g cream cheese, softened
100g butter, softened
75g icing sugar
20g wildflower honey

tools
star piping tip (wilton 1M, or other similar tips)
piping bag

1/4 cup granola with mixed nuts

METHOD
Put all ingredients into a standing mixer and mix until just combined and smooth. Do not overmix as it’ll turn grainy and the texture will become too fluid.

ASSEMBLY
Pipe a shell border on the top rim of the cake and sprinkle with lots of granola, pressing it in.
Chill for 4 hours before cutting and serving.

Nöel! Nöel!

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This year’s Christmas spread is a round up of my favourite flavours!

For starters and not featured individually, we have the Christmas wreath fruit cake bundt. X’mas spiced date & ginger cake. Dark chocolate, peppermint & toasted marshmallow cake. Hazelnut, dark chocolate & salted caramel tart. And my all-time favourite enchanted cottage bundt in either earl grey, dark chocolate or banana caramel. Can’t wait for the feast to begin!

 

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Christmas Spiced Date & Ginger Cake 
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Dark Chocolate, Peppermint & Toasted Marshmallow Cake
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Enchanted Cottage Bundt
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Hazelnut, dark chocolate & salted caramel tart. Photo taken by Winifred

October’s Bundts

I absolutely adore bundts. The higher the bundt the prettier it looks! I can never resist a properly glazed bundt with thick luscious glaze dripping down its sides. I made this date, banana and dark chocolate bundt for Anushia, who came all the way from the U.K. (home of afternoon tea). I cut the sugar as much as I could for these health-conscious ladies. Most of the sweetness is from the fruit.

Date, Banana and Dark Chocolate Bundt

I’m gearing up for Christmas already… is it too early? Everything feeling very Christmassy!

This earl grey milk tea bundt is another one of my new favourites: Milk tea + orange flavoured chocolate!

Earl Grey Milk Tea with Orange Dark Chocolate Glaze
Earl Grey Milk Tea with Orange Dark Chocolate Glaze