Take a break from chocolate this holiday and enjoy a healthier version of apple pie. This festive dessert features seasonal apples simmered with sugar and cinnamon and topped with whole wheat pastry crumbs and vanilla yoghurt. A pair of pastry…
Impress the Easter Bunny this year with a deluxe version of his favourite… Carrot cake!
Taking advantage of fig season we have revamped the classic carrot cake and turned it in to something really special. With their unique, delicate sweet flavour, the addition of figs certainly takes this cake to the next level. Be sure to choose clean, dry figs with thin, unblemished skin, this will ensure excellent taste. For this recipe you want to also be certain you use ripe figs that are soft when gently squeezed, yet still hold their shape.
We’re certain this recipe will quickly become a firm Easter favourite and it won’t be just the Easter Bunny hoping back for more.
- 2 Eggs
- 2 Egg whites
- 2 Cup Unbleached plain flour
- 2 Cup Sugar
- 2 tsp Baking powder
- 1 ½ tsp Baking soda
- 1 ½ Cup Pureed figs, (recipe below)
- 2 Cup Carrots, peeled and grated
- 225 grams Crushed pineapple, drained and juice reserved
- 2 Cup Seedless raisins
- 1/4 Cup Walnuts, chopped (optional)
- 1 tsp Salt
- 2 tsp Cinnamon
- PUREED FIGS:
- 2 Cup Fresh figs, roughly chopped
- 3/4 Cup Water
- 2 tsp Vanilla extract
- 100 grams Butter
- 225 grams Cream cheese
- 350 grams Icing sugar
- 2 Tbsp Reserved pineapple juice
- Preheat oven to 180C.
- Lightly grease a 23cm cake tin.
- To puree the figs, add the chopped figs, water and vanilla in to a blender or food processor. Blitz on high for 1 minute or until smooth. Set aside.
- In a mixing bowl, lightly beat together eggs and egg whites.
- In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
- Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
- Bake in oven for 35 to 40 minutes or until cake tests done in centre. Set aside to cool for 5 – 10 minutes before turning out on to a wire rack.
- While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
- Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.