Did I tell you guys I won a phone last month? I came third in the Indiblogger & Del Monte Recipe Carnival for my Prune and Chocolate Olive Oil Cake. I won a Samsung Galaxy Y and I'm thrilled to bits. You know why? Because I never win anything!
So while my phone came a while ago, the good people at Del Monte also sent me a some of their things to review and well, eat. And while most of it was savoury, the bottle of Extra Virgin Olive Oil certainly came handy the other day when I had to quickly whip up a dessert before my house opened for Sunday Brunch.
Winters the best season for carrots. But favourite carrot cake recipe has pineapple in it but I had only two apples handy in my fridge. So I figured this might be an easy substitution and maybe time to experiment with something new. I wasn't every sure about using EVOO in a carrot cake, just in case it overpowered the sweet carrots. But I was wrong. I had pretty much nothing to worry about. It just made the cake very fragrant and light.
|Sliced © Cookaroo|
And I don't know how, the cake came out with some a flouroscenty orange tinge to it, maybe it was a play of the fruit and the vegetable together. Maybe it was the EVOO. I also added walnuts to it and left out the raisins since I had to fiddle a bit with the sweetness - but I think I hit the right notes. While my family were slightly iffy about the quark frosting, I really enjoyed it. If frosting is really not your cup of tea, please eat the cake without it - it still tastes as good.
|Nibble © Cookaroo|
Carrot and apple olive oil cake
For the cake
2/3 cup whole wheat flour
2/3 cup all purpose flour
1 tsp cinnamon powder
1/2 tsp all spice powder
3 /4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1/3 cup del monte extra virgin olive oil
2/3 cup sugar
1 apple grated
2 large carrots grated (about 1 and a half cups)
1 tsp vanilla extract
1/2 cup milk
1/3 cup chopped walnuts
For the frosting
75 gms butter
200 gms quark cheese
2 cups icing sugar
1 tsp vanilla extract
1/2 tsp lemon juice
Extra walnuts for sprinkling on the top.
1. In a bowl sift flours, baking powder, baking soda, salt, cinnamon and allspice in a bowl
2. Grate the apple and the carrots seperately and keep aside
3. In a separate bowl, whisk together olive oil, vanilla extract, sugar and eggs. Add grated apples and carrots. Add the dry ingredients in two bits, adding the milk between that.
4. Add the walnuts to it. Do not over mix.
5. Bake it for 40 minutes at 180 degree centigrade in a 9-inch spring form tin that has been lined with butter paper
6. Make the frosting meanwhile by whisking all the ingredients together.
7. Once baked let the cake cool completely before frosting. Sprinkle with walnuts and serve.
Note: Cake will keep well for three days at room temperature
I'm sending this cake to Calendar cakes which is being hosted by Laura Loves Cakes and Dolly bakes
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