Serves 12-16
Warming and spiced, this is the cake I made for Pierce Brosnan and is still his favourite!
FOR THE CAKE
200ml sunflower oil
150g beaten fresh egg (4 medium)
100g golden caster sugar
100g light brown sugar
1 ¼ tsp bicarbonate of soda
3tsp ground cinnamon
1 ½ tsp nutmeg
1 ½ tsp ground ginger
2 orange zest
2 lemon zest
75g chopped Californian walnuts
235g peeled and grated fresh carrots
235g plain flour
1tsp orange oi
For the SYRUP
125g light brown sugar
125ml juice from the 2 oranges and 2 lemons
Method
Preheat the oven to 160C and line the base and side of 2 qty 8 inch round loose bottom tins with non-stick baking parchment.
In a large bowl measure the oil, sugars and eggs and beat together with a hand balloon whisk until combined. In a separate bowl measure the flour, raising agent and spices. Stir together then sieve into the oil mixture and use the balloon whisk to bring everything together to a smooth batter.
Add the remaining ingredients and stir together with a silicon spatula spoon.
Divide equally between the two tins, level the top and bake in the oven for 35 minutes until well risen, golden brown, and a small clean knife inserted, should come out clean with no liquid cake batter.
While the cake is in the oven, make the syrup. Measure the ingredients into a jug and stir until the sugar is completely dissolved. Sieve through a tea strainer to remove any flesh and pips. Store in a jug until needed.
Once baked, remove the cakes from the oven and place on a wire rack. Spike the surface of the cakes with a wooden skewer and pour all the syrup evenly over the top of each. Leave the cakes to cool, then remove from the tin and wrap in cling wrap and refrigerate until firm and ready to assemble.
TOP TIP – adding syrup to the warm cakes helps keep them moist and full of flavour.
WALNUT PRALINE
50g Californian walnuts
125g white caster sugar
Place the walnuts in a baking tray and bake in a preheated oven (160C) for 15 minutes until browned and toasted. Roasting them before making the praline concentrates the flavour and crunch. Tip out onto a large fresh sheet of baking parchment on a clean work surface to cool.
Meanwhile, place the sugar in a large non-stick frying pan set over a medium high heat. DO NOT STIR but gently shake and then swirl the pan as the sugar melts and turns a lovely deep amber colour. As soon as all the sugar has melted and you just start to see bubbles form at the base of the pan, remove from the heat and pour the caramel over the walnuts. BE CAREFUL – the caramel will be extremely hot.
Leave to cool and harden. Break up the praline with a wooden rolling pin and either chop into smaller shards with a large knife, or place in a nut grinder and gently pulse to blitz into smaller pieces. Store in a sealed container away from moiusture.
TOP TIP - Praline is a wonderful addition to your cupcakes, frostings, meringues, pavlovas and ice cream or Greek yogurt – adding a wonderful, nutty, sweet flavour and texture.
CREAM CHEESE FROSTING
225g full fat cream cheese
300ml double cream
150g icing sugar
10ml vanilla extract
10ml vanilla bean paste
Method
Place all ingredients a large clean bowl of a desktop mixer fitted with a whisk attachment. Starting on slow speed, continue to whisk on a medium slow speed until the cream holds its shape.
TOP TIP – do not overwhip – stop before you think it is ready and finish by hand with a hand whisk.
Place one cake on a cake board or stand and spread a thick layer of cream cheese frosting and sprinkle generously with the walnut praline. Add the top cake layer and another generous layer of cream cheese frosting. Sprinkle praline around the edge and decorate with hand piped buttercream dahlia flowers and physalis (cape gooseberries).
This cake will keep up to 7 days stored in the fridge and is best served chilled.
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