INGREDIENTS
DRY 175g flour 175g almond meal 150g brown sugar 4 tsp baking powder 4 tsp cinnamon 1/2 tsp nutmeg 200g local walnuts, toasted (8 mins 180C) chopped 3 tsp fennel seed, lightly toasted 1/2 tsp salt WET 3 eggs 1/2 cup GSG Tuscan style EVOO 150g raw honey Zest and juice of an orange 2 tsp vanilla extract 2 tbsp rosemary leaves, finely chopped 500g carrot, grated METHOD Preheat oven to 170C fan forced. Mix dry ingredients until well combined. Whisk together wet ingredients then stir through the carrot. Fold wet mix through the dry mix until combined. Place in a lined 25cm round baking tin and even out the top. Cook for around 45 mins, or until a skewer comes out of the cake clean. Cool in the tin for 10 mins before turning out onto a cake rack to completely cool. - ICING - ORANGE & FENNEL INFUSED OLIVE OIL ½ cup Great Southern Groves Tuscan style olive oil Rind of an orange julienned or zested into long strips 3tsp fennel seeds ORANGE OIL ICING 180g cream cheese, softened 120g infused olive oil (see above) 450g icing sugar, sifted ½ tsp vanilla extract METHOD INFUSED OIL Place all ingredients into a small saucepan and bring to a high temperature and when the rind begins to spit and curl, take the pan off the heat and set aside to cool. When ready to use, strain the orange and fennel off the oil, keeping both oil and orange and fennel. ORANGE OIL ICING Add cream cheese to sifted icing sugar and whisk. Slowly add the oil and vanilla and continue to whisk until smooth. Refrigerate until ready to use. Pipe or spread onto your cooled cake and top with the orange rind and fennel seeds, as well as flowers and baby sprigs of rosemary.
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