Let's get baking!

People :

6

Preparation time :

1h

Freezing time:

3h

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients

For the carrot cake.

  • 150 gr. orange juice
  • 100 gr. water
  •  260 gr. grated carrot
  •  ½ open vanilla pod
  • 200 gr. brown sugar
  • 200 gr. wheat flour
  •  1 c/s yeast
  • 1c/s baking soda
  • 1 c/c powered cinnamon
  • Walnuts
  • 100 gr. sunflower oil

Coconut ice-cream.

  • 1 tin of coconut milk (400ml)
  • 100 gr. grated coconut
  • 125 gr. fructose
  • 300 gr. soya cream

For the caramelized carrot.

  • 1 carrot peeled and widely sliced
  • 80 gr. fructose
  • 80 gr. water
  • ½ open vanilla pod

For the orange cream.

  • 125 gr. orange juice
  • 25 gr. fructose
  • 10 gr. cornstarch
  • 1 eating orange
  • 50 gr. of desiccated coconut
Preparation

For the carrot cake

  1. In a bowl mix the grated carrot, juice, water the inside of the vanilla pod and oil.
  2. In another container add all the dry ingredients mix then stir everything together.
  3. Grease a rectangular cake container than add the mixture.
  4. Bake around 45 minutes at 175º. Let it cool then cut into small rectangles.

Coconut ice-cream

  1. Put the coconut milk, grated coconut and fructose, in a saucepan and bring to the boil. Let
  2. it cool then add the whipped soya cream.
  3. Put in the freezer and beat every 30 minutes with the blender.

Orange cream

  1. Mix all the ingredients together stirring constantly over a low heat until the texture
  2. appears creamy… Set aside and when it has reached room temperature place in the fridge

For the carrot slices

  1. Prepare syrup with the water, fructose and vanilla. Slowly bring it to the boil until the
  2. mixture begins to brown and caramelize then remove from the heat and place the carrots
  3. in the mixture for a few minutes until covered with the caramel then remove.

Dish assembly

  1. Place a piece of cake on a plate and with the help of a piping bag spread the orange cream over the top. Then decorate it with the caramelized carrot.
  2. Place the coconut ice-cream “quenelle” style around the edge of the plate, then decorate with some peeled orange and sprinkle with the dissected coconut.

Additional information

People :

6

Preparation time :

1h

Freezing time:

Difficulty:

Media