Festive Cakes
Spoil yourself and your loved ones with a home baked cake this weekend. Chef Niemand shares her recipes for a scrumptious carrot cake and chocolate cake.
| Ingredients: | |
| 285g | butter – softened |
| 285g | treacle sugar |
| 5 | eggs, separated |
| 1 | orange (zest and juice) |
| 170g | self raising flour |
| 5 ml | baking powder |
| 115g | ground almonds |
| 115g | pecan nuts |
| 5 ml | cinnamon |
| 2 ml | nutmeg |
| 5 ml | ginger |
| 285g | carrots, peeled and coarsely grated |
| 5g | salt |
Method:
- Preheat the oven to 180°C and prepare two round cake tins.
- Beat the butter and sugar together until pale and fluffy.
- Beat in the egg yolks one by one and add the orange zest and juice
- Sift in all the dry ingredients and stir in the almonds and pecans as well as the grated carrot.
- In a separate bowl, whisk the egg whites with a pinch of salt until stiff. Fold it into the cake mixture.
- Scoop into the prepared tins and bake for about 30 minutes until cooked through.
Lemon frosting:
Ingredients:
Icing sugar (+/-250 grams)
NOTE: How much icing sugar you need will depends on whether you use cream cheese or smooth cottage cheese.
1 lemon
250ml cream cheese or smooth cottage cheese
Milk
Method:
- Start by placing the cheese in a medium bowl. Beat the cheese until softened slightly, then sift over icing sugar a bit at a time and mix in until smooth.
- Cut your lemon in half and squeeze some of the juice into the cheese and sugar mixture – taste and add as much as suits your taste.
- If your icing is too thick, add a little milk until it is the desired thickness. If it is too runny, add more sifted icing sugar until thick enough.
