chris9510 2012-8-27 13:14
Carrot and raisin cake with chocolate rum sauce〔已檢〕
Ingredients,r:Ebm i#xX:Nda
'yCA frq0d+_ O`6_
200g puff pastry6aL1}/iJS
x
Apricot jam, for glazing
a rE$Aq [ttE
70g toasted hazelnuts, finely chopped)E:a#_,J E8_ s
Edible spring flowers, for decorating
tV
| Ncd
For the carrot and raisin filling
F*]/^wkl
L|Q%k]1C7A
120g golden raisinseg${C!h N
Rum, for soaking
$Hv H es9e/v
320g beaten egg or roughly 4 eggssXqqj4l
100g ground almonds
DJ5?6oI&]
150g grated carrot
m2LY z'jI
UT
40g plain flour
c)W @?0L^'k `
12g baking powder
U7g L0Rra"D,i?
For the iced carrot
!o:X6` uBQ
~&r.S
/gH0G6{ L
Q^|Mu
100g sugar
9@V#Jb'N)J!r2}-J\a
400ml waterw3p"ry7f8_|5`3q?
Sliced carrots
5M9jy8g(P F.d"Q
For the chocolate rum sauce
~ J\%? V
:~;G:RC^ h
250ml water5_\M/K Y| m
400g sugar!t#t_1zp W
z2B6Bv!H
130g cocoa powder
aQ9D }qg%t.|?S
250g whipping cream
,v"@+i*Nk3PG
70ml glucoseF k^ e?TNg
20ml ruma9PWjCo$q1J
METHOD
+SWl Y(P {-jvO
GQy~$Uc j)W
How to make carrot and raisin cake with chocolate rum sauce{:S/plv%O {:]"m*^5O
] ?
*G wI E7YY
1. First make the iced carrot. In a saucepan, place the sugar and water. Bring to the boil, then immediately remove from the heat, cover with cling film and set aside to cool. Immerse the carrot slices in the sugar syrup and leave in a cool place for 2-3 days.
R] n1\ _N
S \:{ x3` H
2. Preheat the oven to 180oC/gas 4. Set the raisins to soak in a little rum for 1 hour. Prepare the carrot filling. In a mixing bowl, mix together the beaten egg and ground almonds. Mix in the carrot and rum-soaked raisins, then the flour and baking powder.&^J qW3];N)C{3`
9] M.Xz9E+U0^|
3. Roll out the puff pastry finely. Line 10 tartlet tins with the pastry and spread a little jam in the base of each pastry case. Fill the tartlet cases two-thirds full with the carrot filling.
p#S Jhn En
;`0R+AEI/o
4. Bake the tartlets for 15-20 minutes until set and cooked through. Remove and cool on a wire rack.
2Y%Y B u$wK
f Q^z1` B
5. Gently heat some sieved apricot jam in a small pan. Brush the cooled tarts with the warm! jam and sprinkle the edges with chopped hazelnuts.Dm/j~O&l%s
n"R"V&X G C%s!B0q p3T
6. Make the chocolate rum sauce. Place the water and sugar in a saucepan. Bring to the boil. Add the cocoa, mixing in well as you do so, and bring to the boil once more. Add the cream and glucose and bring to the boil, stirring. Remove from direct heat and stir in the rum.
(qz Z_'u
e _;`
OL)l3C L
7. With the melted chocolate form a teardrop shape on the plate, leaving a well to fill with the rum sauce. Then, add the sauce. Place the cake alongside the sauce and decorate with crystallised carrots and spring edible flowers. Serve.
U
]Rt]9G N%| g
3Z4g!W z*}
[[i] 本帖最後由 十小海乂 於 2012-9-29 15:22 編輯 [/i]]