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This is a great old-fashioned tea cake and perfectly presentable as a dessert wi th a big serving of ice cream.

The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons inste ad of the waxed and sprayed everyday ones. I used to make this cake for my nan a nd she would serve it to her whist-drive team one of them liked it so much they choked on their false teeth and my nan s boyfriend had to perform the Heimlich man oeuvre! Preheat the oven to 180C/350F/gas 4. Grease and line the bottom and sides of a 20c m springform cake tin with greaseproof paper. Using an electric whisk, beat the butter with the caster sugar until light and c reamy. Add the eggs one by one, beating each in well. Fold in your ground almond s, poppy seeds, the lemon zest and juice and the sifted flour. Spoon the mix int o the prepared cake tin and bake in the preheated oven for 40 minutes or until l ightly golden. You can check to see if the cake is cooked by poking a cocktail s tick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack. Make your lemon syrup by heating the sugar and lemon juice in a pan until the su gar has dissolved. While your cake is still warm, make lots of little holes in t he top with a cocktail stick and pour your syrup over. To make your icing, sift the icing sugar into a bowl and add the lemon juice, stirring until smooth. When your cake is almost cool, put it on plate and pour the icing carefully over the top. If you pour it on to e of the cake, then let gravity disperse the icing down the sides, you izzle effect! Give it a helping hand with a spoon if you want. zest and a serving the middl get the dr

from Cook With Jamie

ingredients 115g unsalted butter, softened 115g caster sugar 4 large free-range or organic eggs 180g ground almonds 30g poppy seeds zest and juice of 2 lemons 125g self-raising flour, sifted for the lemon syrup 100g caster sugar 90g lemon juice for the lemon icing 225g icing sugar zest and juice of 1 lemon

Esta es una gran pasada de moda pastel de t - y perfectamente presentable como un postre con una porcin de helado. El truco est en hacer el glaseado de limn fresco y zingy como sea posible, a fin de tratar y comprar bonitos de piel gruesa limon es verdes orgnicos en lugar de los encerados y se pulveriza todos los das. Yo sola hacer este pastel para mi nan y que servira a su equipo de whist disco - uno de e llos le gust tanto que se atragant con sus dientes postizos y mi nan el novio tuvo que realizar la maniobra de Heimlich! Precaliente el horno a 180 C/350 F / Gas 4. Engrasar y forrar el fondo y los la dos de un molde desmontable de 20 cm con papel sulfurizado. Usando una batidora elctrica, batir la mantequilla con el azcar impalpable hasta que est suave y cremosa. Aadir los huevos uno por uno, batiendo bien cada uno en. Dobla en sus almendras, semillas de amapola, la ralladura de limn y el jugo y la harina tamizada. Vierta la mezcla en el molde preparado y hornear en el horno pr ecalentado durante 40 minutos o hasta que est ligeramente dorada. Usted puede com probar para ver si el pastel est cocido metiendo un palillo a la derecha en la es ponja. Retrelo despus de 5 segundos y si sale limpio el pastel est cocido, si un po co pegajosa que necesita un poco ms, por lo que poner de nuevo en el horno. Deje que el pastel se enfre sobre una rejilla. Haga su jarabe de limn, calentando el azcar y el jugo de limn en una cacerola hast a que el azcar se haya disuelto. Mientras que el pastel est todava caliente, hacer un montn de pequeos agujeros en la parte superior con un palillo y se vierte el ja rabe terminado. Para realizar su formacin de hielo, tamizar el azcar en polvo en un tazn y agregar la ralladura de limn y el jugo, revolviendo hasta que est suave. Cuando el pastel est casi fro, ponerlo en un plato de servir y verter cuidadosamente la formacin de hielo sobre la parte superior. Si se vierte en el centro de la torta, y luego d ejar que la gravedad dispersar a la formacin de hielo a los lados, se obtiene la 'llovizna' efecto! Dale una mano con una cuchara si lo desea.

method This carrot cake is an exceedingly good cake made all the more pleasing by the t wist of lime mascarpone icing. It s delicious, it works and it s better than any oth er carrot cake I ve tried. I would normally bake this in a square or round cake ti n, but for the picture I used a lovely old loaf tin and it came out looking gorg eous.

Preheat the oven to 180C/350F/gas 4. Grease and line a 22cm-square cake tin or a r ound equivalent with greaseproof paper. Beat the butter and sugar together by ha nd or in a food processor until pale and fluffy. Beat in the egg yolks one by on e, and add the orange zest and juice. Stir in the sifted flour and baking powder , and add the ground almonds, walnuts, spices and grated carrot and mix together well. In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remo ve it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to coo l in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

from Cook With Jamie ingredients 250g unsalted butter, softened 250g light brown soft sugar 5 large eggs, preferably free-range or organic, separated zest and juice of 1 orange 170g self-raising flour, sifted 1 slightly heaped teaspoon baking powder 100g ground almonds 100g shelled walnuts, chopped, plus a handful for serving 1 heaped teaspoon ground cinnamon a pinch of ground cloves a pinch of ground nutmeg teaspoon ground ginger 250g carrots, peeled and coarsely grated sea salt for the lime mascarpone icing: 100g mascarpone cheese 200g full-fat cream cheese 85g icing sugar, sifted zest and juice of 2 limes share this page More Sharing ServicesShare Share on facebookShare on twitterShare on google_plus one

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new recipe rss tried this recipe or a similar one? share your tips... 1. by Honeyling on Wed 30 May 2012 @ 15:17

Hello Jamie, I'm from South Africa and I've only recently started watching your

30 Min Meals show, and your Food Revolution rerun (sadly I didn't see the end bu t can imagine the ending was a good one). I would love to try this cheese cake r ecipe but is there a more calorie concious version? What could I use for the ici ng instead of mascapone?

2. by Liliana on Mon 28 May 2012 @ 13:34

Good day Chef! I am a big fan of You, and so much loving and enjoying watching y our cooking. It was my first experience in cooking and your recipe of carrot cak e made me proud that I can start to cook your delicious food. Moreover I did a d ouble doze of your recipe and got 2 big cakes. The whole family was eating this cake non-stop, so gonna repeat it again and some other of your beautiful recipes . With regards

3. by Andra on Sat 19 May 2012 @ 06:24

Marvelous receipe. Here in Romania, carrots aren't used for deserts, but this ma kes a very pleasant change :)

4. by Rob on Wed 16 May 2012 @ 21:37

I've cooked this cake a few times now with varying success. I found that using 3 eggs and cooking it for 1 hour 45 mins on gas mark 2 produces much more pleasin g results. Other than that, this recipe is amazing!!!

5. by SMS on Thu 26 Apr 2012 @ 22:47

This cake was very time consuming to make! Took me almost 3 hours! Maybe just me being slow! It took longer than 50 minutes to bake also I had to add another 25 mins for it to be cooked in the middle. While the icing was delicious it was so runny and nothing like the picture!! I even tried to let it set in the fridge b efore I iced the cake sponge!

6. by MaxineK on Sun 08 Apr 2012 @ 21:23

Hey try to convert the grams at this site http://www.dianasdesserts.com/index.cf m/fuseaction/tools.measures/Measures.cfm <br /> Each ingredient differs in its v olume so a simple numeric conversion may be the cause of some people's failure t o make a decent cake with this recipe. Let me come back with my result if succes sful. Cheers !

7. by smy on Sun 08 Apr 2012 @ 13:35

Not quite sure how anyone can get this wrong, my 10 year old son baked this yest erday following Jamie's fabulous recipe. It is by far the most delicious, moist recipe of carrot cake we have ever tried. Still we expect nothing less from Sir Jamie!!

8. by Jelena on Fri 06 Apr 2012 @ 09:16

Lovely carrot cake!Ii love the icing and normally make even more of it using the whole of 250g of mascarpone and 200g of philadelphia. it works with two limes s till and i only use about 100g of icing sugar. Thank you Jamie!

9. by BunnyMaz on Sat 17 Mar 2012 @ 06:42

Would you believe after an hour of searching this is the ONLY carrot cake recipe I've found that uses butter instead of canola or vegetable oil? I've even found supposed "traditional" and "old fashioned" recipes using those oils! Thank you for a proper, buttery cake recipe. I'll be making this as my birthday cake this weekend. Yay!

10. by Alicie on Fri 16 Mar 2012 @ 14:43

I would love to make this for my Mom but can you tell me how to convert grams to cup? <br />

11. by carina on Wed 29 Feb 2012 @ 12:23

Best Carrot Cake Ever!<br /> I add greek yogurth to the icing, which makes it ta

ste even better!<br /> I make it in a normal cake tin too (if I have enough time ) and make a cake with 3 layers of icing! So delicious!

12. by sabrina on Sun 12 Feb 2012 @ 19:39

i have made this cake 4 times now its lush its a soft squidgy texture that is ha lf pudding half cake but carrot cake should be rich moist not dry. trick is to l eave it in the oven touch longer just keep checking ith a prick in the middle

13. by Vendula on Sat 28 Jan 2012 @ 04:24

Hi from Australia! Just about to bake a Carrot cake and found this one by you, J amie. After reading all the comments, I'm not sure should I use your recipe. How come it turns out differently for everybody? If one follows the same recipe exa ctly, it should come out just like for you. Will give it a go (even though don't have much time w. a 6-mth & a 2-yr old) and let you know how it came out!

14. by buuu on Fri 27 Jan 2012 @ 02:48

A que estas jugando????????????

15. by Fede y Flor on Fri 27 Jan 2012 @ 02:46

Hey! weve just did the cake and it turned out quite weird...and different from wh at we expected actually. the taste is rather nice but its like a pudding and it s eems like it is raw!! quite a disappointment...<br /> we love u anyway, but come on man!!! <br /> cheers! from Uruguay

16. by Christie on Sun 22 Jan 2012 @ 15:25

This is my go-to cake recipe! My family always begs me to bring it to functions. I have always had to leave out the nuts (parents don't like exposing small chil dren to anything, nowadays), but I pretty much double the spices and it's always fantastic.

17. by Alison on Tue 22 Nov 2011 @ 10:46

I made this cake last year for my sons first birthday- am preparing to make it n ow for his second birthday soon- cant wait! The Cake was DIVINE!!!! really hope I get it the same this time round... thanks for the tip with the "dash at end of lime" !!!

18. by Claire on Mon 07 Nov 2011 @ 20:18

This is the best cake ever i have made it 4 times, and now everyone asks me to m ake it for their birthdays its divine, got it from the recipie book but wanted t o say Thank you...its absolutaly perfect...

19. by V Press on Sat 08 Oct 2011 @ 11:01

Made carrot cake for the first time. Used this recipe however like some of you I used only 4 eggs did not use the orange juice and the cake was excellent! I wou ld use less sugar next time, a bit sweet.

20. by Betsy on Mon 05 Sep 2011 @ 23:15

Judy - check out my post from Sept 2. I think too much egg and sugar may have ma de yours soggy.

21. by Judy on Sat 03 Sep 2011 @ 19:03

tried the recipe twice today and keeps coming out really really wet and not at a ll spongy<br /> <br /> not sure whats going wrong, maybe too much orange?<br />

22. by judy on Sat 03 Sep 2011 @ 19:01

made this twice in the same day, both times it came out really wet and slimey!<b r /> <br /> not sure whats going wrong as we have followed the recipe exactly bo th times!<br /> <br /> only thing I can think is too much juice from the orange? <br /> <br /> :(<br /> <br />

23. by hazel on Sat 03 Sep 2011 @ 13:56

if you add a dash to the end of this recipe it comes up in cups e.g. (-with-lime -)

24. by Betsy on Fri 02 Sep 2011 @ 16:42

I made this cake using the recipe out of the actual cook book "Cook with Jamie" US first edition. It called for 2 cups brown sugar and 5 eggs - thought this was an error so I used 1 cup sugar and only 3 eggs (for one 9 inch round). I also a dded 1/2 cup crushed pineapple and raisins. Turned out fabulous.

25. by Aleem Shariff on Sun 14 Aug 2011 @ 11:58

I made this cake yesterday, all the ingredients were used apart from the cloves and ginger (not a great fan of these). The cake was in the oven 180Deg, for 50 m inutes when I checked with skewer, it was still sticky and moist so left it for another 20 minutes. By this time the cake top was almost turning a burnt colour, Took the cake out, left it in the tin for 10 minutes and turned it out for an h our at room temperature. Decorated it with the topping, but when I cut the cake I found that inside it was still almost gooey or congealed in appearance. What did I do wrong? Anyone has any suggestions please? By the way the cake was cooked in the middle shelf in a preheated Neff oven on fan/heat setting

26. by Amelia on Sat 13 Aug 2011 @ 11:47

Beautiful cake! I has a few issues though. The icing was a completely different colour to the picture (more of a cream colour than pure white?) almost as if the food stylist used egg whites in the icing?<br /> Also the quantities listed on this online recipe differ from the quantities listed in the cookbook. Weird. Oth erwise, it was a great cake

27. by Katzenbaer on Tue 02 Aug 2011 @ 08:47

Made the cake twice already - everybody loved it - once i used peacan nuts inste ad of the walnuts as i ran out - was excellent too. I am not an experienced cake -baker - so everybody was surprised when I showed up with this excellent cake Thanks Jamie :-)

28. by Kat on Wed 20 Jul 2011 @ 14:06

Hi, this is a great recipe! I've found this tool on cakebaker.co.uk that coverts tin sizes, so if you want to make a bigger cake than the recipe states you can use this tool to work out the amount of ingredients you need http://www.cakebake r.co.uk/baking-tin-size-conversion-calculator.html They also have a cake pricing tool which works out how much you could sell your cakes for http://www.cakebake r.co.uk/cake-recipe-pricing-calculator.html go check them out!

29. by wendy ware on Wed 13 Jul 2011 @ 08:45

Absolutely fantastic......have passed this recipe to all my friends!!

30. by Melisa on Mon 11 Jul 2011 @ 10:11

I tried this recipe and it was amazing! Perfect comfort food. The spices created layers of taste and the orange made it so light and fresh! <br /> Finally the p erfect carrot cake!

31. by laraine on Fri 17 Jun 2011 @ 11:53

Sutanas are great in carrot cake

32. by Ninie Juliani on Sat 11 Jun 2011 @ 04:03

Better use vegetable oil or butter?

33. by Rob on Sat 04 Jun 2011 @ 11:10

***Just seen a few comments from people in the U.S, there's a little 'convert' b utton next to the photo above the article which should help you with quantities. <br /> <br /> Love this recipe, everyone says its such a delicious mixture of fl avours and the lime is a great refreshing twist on tradition.

34. by Beth on Fri 03 Jun 2011 @ 22:17

Should I be using normal self raising flour or wholemeal?

35. by Dania on Wed 01 Jun 2011 @ 00:04

hi<br /> <br /> is there a way to replace the self rising flower with plane flow er and yeast or baking powder instead?

36. by Poppy on Thu 05 May 2011 @ 22:35

@ rebecca <br /> Since the walnuts aren't actually going to make a difference to the consistency of the mixture (because they're in pieces, not ground up like f lour) you could easily leave them out or substitute them with whatever you like. You don't have to think about quantities or how it'll affect the cake rising at all. Well, that's what I think anyway. I always leave whole nuts out of cakes. <br /> As for the ground almonds, leaving them out will make a difference to the cake. I'd suggest substituting the same amount of flour, or maybe semolina? Sem olina in cakes is awesome! It would have a sort of similar effect on the way the cake feels in your mouth as almonds; it's more interesting than just flour~<br /> Haha, hope you come back and read this...

37. by rebecca on Sun 01 May 2011 @ 17:22

Have been looking for a carrot cake receipe and this sounds great, but was wonde ring if I could replace the nuts with something else or whether I could replace

it with more carrot as my husband and daughter have a nut allergy.<br /> thanks

38. by ann on Wed 27 Apr 2011 @ 17:51

hi i have another of your carrot cake recipies that is lovely when made. i cant wait to try this one as well to compare them both

39. by aline evri on Sun 24 Apr 2011 @ 06:53

Je n'ai malheureusement pas reussi , se carrot cake,trop de beurre je pense, je n'a pas gonfle et est reste plat. imangeable c'est dommage.

40. by Fely on Wed 13 Apr 2011 @ 10:53

Hi jamie, i loved all ur recipes! I always watch ur show n im so madly inlove wi th u&#57378;<br /> Dreaming u always!&#58392;xxx

41. by fiona on Sun 10 Apr 2011 @ 13:27

not the best cook, but couldn't believe the result. family deemed best cake ever

42. by zoe on Fri 08 Apr 2011 @ 20:02

absolutely amazing!!!! went down amazing with everyone at work and my partners w ork!! one of my favorites yum yum thanks jamie xx

43. by redtony on Sun 03 Apr 2011 @ 23:48

tried this out in the restaurant where i work and it went down a treat. ta jamie

44. by Barbara on Tue 29 Mar 2011 @ 22:20

When I turned this out of the pan it collapsed. All the flavours were there but it was more like a pudding and rather heavy. I think perhaps the problem is in t he conversion from the English recipe in grams to Canadian/US cups. Could you gi ve me the recipe with the correct conversion into cups?

45. by Anna on Mon 28 Mar 2011 @ 05:23

Hi! We tried your recipe the other day and absolutely loved how light it is as a cake! The only issue was it didnt really taste carroty. Should I be weighing th e carrots before or after grating them?<br /> <br /> Thanks!<br /> <br /> Anna

46. by Anzac Cook on Fri 21 Jan 2011 @ 04:40

I made this cake for my neighbours birthay & all agreed it was the best carrot c ake ever,the icing is fantastic so going to be a big hit in NZ

47. by celine on Thu 09 Dec 2010 @ 07:09

how do you tell that there's too much butter?

48. by martonzuzu on Tue 16 Nov 2010 @ 11:39

I completely agreed with icedbaileys!!! I tried the recipe, but the 250g unsalte d butter is too much! I couldn't eat it unfortunately! :(

49. by soniaw on Fri 22 Oct 2010 @ 05:33

just made it..... beautiful cake

50. by icedbaileys on Fri 07 May 2010 @ 10:30

Hey Jamie; I am a big fan of you:) Yesterday i tried the cake, everything went well and it looked great but we cou ldnt eat any:( cuz 250g unsalted butter was too much..next time i'll probably go with 75g or 85 gr unsalted butter.. Thank you..

51. by xxmetoo on Mon 29 Mar 2010 @ 22:44

I'm new to your web page. Is it possible to have you convert your reciepes for u s Americans? Or have you and I just didn't find it. Thank you. Sharon Mitchell bongi44@att.net

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Home-made pizza, Jamie's pizza podcast, Part 4 more videos mtodoEste pastel de zanahoria es un pastel muy bueno hecho todo el ms agradable p or el giro de la formacin de hielo mascarpone cal. Es delicioso, funciona y es me jor que cualquier otro pastel de zanahoria que he probado. Que normalmente se le coca el esto en un molde cuadrado o redondo, pero para la imagen que utiliza una lata de bonito pan viejo y sali en busca magnfico.Precaliente el horno a 180 C/35 0 F / Gas 4. Engrasar y forrar un molde de 22cm cuadrados o su equivalente en re dondo con papel de hornear. Batir la mantequilla y el azcar con la mano o en un p rocesador de alimentos hasta plida y esponjosa. Golpe en las yemas de los huevos uno por uno, y agregar la ralladura de naranja y jugo. Agregue la harina cernida y polvo de hornear, y agregar las almendras molidas, las nueces, las especias y la zanahoria rallada y mezclar bien.En un bol aparte, batir las claras con una pizca de sal hasta que estn firmes, con suavidad los pliegues en la mezcla de pas tel. Saque la mezcla en el molde preparado y cocinar en el horno precalentado du rante unos 50 minutos hasta que estn doradas y resucitado. Usted puede comprobar para ver si el pastel est cocido por meter un palillo en l. Retrelo despus de 5 segu ndos y si sale limpio el pastel est cocido, si un poco pegajosa, se necesita un p oco ms de tiempo, por lo que poner de nuevo en el horno. Deja la torta se enfre en el molde durante 10 minutos, a continuacin, vuelva sobre una rejilla y el resto por lo menos durante una hora.Mezclar todos los ingredientes de formacin de hielo juntos y se extendi generosamente sobre la parte superior de la torta. Termine c on un poco de nueces picadas. method These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and a dd a pinch of cinnamon to your demerara lovely and festive! Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon, baking pow der and salt and mix until you have a ball of dough. Cover and place in the frid ge for 2 hours, or until firm. Preheat your oven to 180C/350F/gas 4. Roll out the dough on a floured surface unti l cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demer ara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfe r to a wire rack to cool. ingredients 125g butter, at room temperature 100g caster sugar

1 egg, preferably free-range or organic 200g plain flour juice and zest of 2 lemons teaspoon baking powder a pinch of sea salt Plain flour, for dusting 3 tablespoons demerara sugar mtodo Estas galletas estn muertos fciles de hacer y perfecto para un regalo sencill o. Si te apetece mezclndolo para arriba para la Navidad, trate de usar una naranj a en lugar de los limones y aadir una pizca de canela a su Demerara - encantador y festivo! Bata la mantequilla y el azcar en un bol con una batidora elctrica hast a que quede cremoso. Agregue el huevo hasta obtener una mezcla ligera y esponjos a. Aadir la harina, el limn, el polvo de hornear y la sal y mezclar hasta obtener una bola de masa. Tapar y colocar en la nevera durante 2 horas o hasta que est fi rme. Precaliente el horno a 180 C/350 F / Gas 4. Estirar la masa sobre una super ficie enharinada hasta cm de espesor. Corte formas y colocar en una bandeja grea seproofed. Espolvorear con el azcar Demerara y hornee por 10 a 12 minutos hasta q ue los bordes son de color marrn claro. Transferencia a una rejilla para enfriar. ingredientes 125 g de mantequilla, a temperatura ambiente 100 g de azcar en pol vo 1 huevo, preferiblemente libre de rango u orgnicos 200 g de harina El jugo y la ralladura de 2 limones de cucharadita de polvo para hornear una pizca de sal marina harina normal, para quitar el polvo 3 cucharadas de azcar Demerara