CARROT CAKE WITH ORANGES, MANGO & SEA BUCKTHORN

Ingredients

Carrot biscuit

220 grams (7.75 ounces) flour

180 grams (6.35 ounces) sugar

110 grams (3.90 ounces) eggs

4 grams (0.15 ounces) baking powder

3 grams (0.10 ounces) baking soda

40 grams (1.40 ounces) sour cream

150 grams (5.30 ounces) vegetable oil

250 grams (8.80 ounces) carrots

3 grams (0.10 ounces) cinnamon

ginger to taste

nutmeg to taste

zest of 0.5 orange

Sea buckthorn and mango Namelaka

30 grams (1.05 ounces) sea buckthorn puree

30 grams (1.05 ounces) mango puree

80 grams (2.80 ounces) white chocolate

100 grams (3.55 ounces) cream (33%)

5 grams (0.20 ounces) glucose

2 grams (0.05 ounces) gelatin

Sea buckthorn / mango / orange coolies

33 grams (1.15 ounces) sea buckthorn puree

33 grams (1.15 ounces) mango puree

33 grams (1.15 ounces) orange puree

2 grams (0.05 ounces) pectin NH

50 grams (1.75 ounces) sugar

pinch of lemon acid

Coating crème

500 grams (17.65 ounces) cream cheese

100 grams (3.55 ounces) cream (33%)

100 grams (3.55 ounces) powdered sugar

Instructions

Step 1

### Carrot Biscuit Layers (3 pieces, 18 cm | 7 inch): 1. **Prepare the Carrots**: Mash the carrots along with the vegetable oil, using a blender. You can grate the carrots finely if you don't have a blender. 2. **Sift Ingredients**: Sift the flour, baking powder, and baking soda together. Sifting helps to remove lumps and ensures even mixing. 3. **Whip Eggs and Sugar**: Whip the eggs with sugar for 5 to 7 minutes at high speed until fluffy. Use room temperature eggs for better volume. 4. **Combine Wet Ingredients**: Stir in the sour cream, followed by the carrot-oil mixture and orange zest. 5. **Combine with Dry Ingredients**: Gently fold the sifted dry ingredients into the wet mixture until just combined. 6. **Bake**: Pour the batter into 3 greased and lined 18 cm (7 inch) pans. Bake at 175°C (347°F) for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembly.

Step 2

### Sea Buckthorn and Mango Namelaka: 1. **Heat Purees**: Mix and warm the sea buckthorn and mango purees together. 2. **Add Gelatin and Glucose**: Stir in the gelatin and glucose, ensuring they dissolve completely. 3. **Melt Chocolate**: Combine the melted white chocolate with the puree mixture. 4. **Add Cream**: Finally, add the cold cream and blend until smooth. Let the Namelaka stabilize in the fridge for at least 4 hours or overnight.

Step 3

### Sea Buckthorn / Mango / Orange Coolies: 1. **Heat Purees**: Mix the sea buckthorn, mango, and orange purees together and warm them slightly. 2. **Combine Pectin and Sugar**: Mix the sugar with pectin NH and slowly stir it into the warm purees. 3. **Add Lemon Acid**: Stir in a pinch of lemon acid. Ensure to continuously stir to avoid lumps.

Step 4

### Coating Crème: 1. **Combine Ingredients**: Place cream cheese, cream, and powdered sugar in a bowl. 2. **Whip**: Whip until smooth and creamy. Any cream can be used for coating, but ensure it is at room temperature for easier mixing.

Servings

Imagine serving this delightful carrot pastry with a hot cup of tea on a lazy Sunday afternoon. The symphony of flavors - from the warm spices to the tropical fruits - invites you and your guests to a tropical garden, right in your home.

For a special touch, sprinkle edible flowers or candied orange peel on top for a pop of color and an extra layer of flavor. This pastry also works wonderfully as a centerpiece for festive gatherings, embodying a feast for both the eyes and the palate.

Additionally, partner the pastry with a scoop of vanilla or coconut ice cream for a chilled contrast that’s absolutely delightful. For a brunch option, pair it with sparkling mimosas – a surefire way to impress your guests and leave them asking for the recipe.

Equipment

Blender

Essential for mashing the carrots and achieving a smooth texture. Always make sure it's clean and dry before use.

Sifter

Crucial for sifting the dry ingredients to avoid lumps, ensuring a more even bake.

Electric Mixer

Perfect for whipping the eggs and sugar to create a fluffy and airy batter. Start at a lower speed to avoid splashes.

Baking Pans

Use 18 cm or 7-inch round baking pans for this recipe. It’s worth investing in non-stick pans.

Oven

The heart of your baking. Always preheat to 175C (347F) to get even baking results.

Variations

To make this pastry gluten-free, simply substitute the regular flour with a gluten-free blend. Ensure that the baking powder and soda you use are gluten-free as well. This adaptation keeps all the marvelous flavors intact while making it accessible to those with gluten sensitivities.

For a vegan version, replace the eggs with flax or chia seeds (1 tablespoon of seeds mixed with 3 tablespoons of water per egg). Swap the cream and sour cream with coconut cream, and use a vegan white chocolate. These swaps maintain the richness and moisture of the original recipe, ensuring everyone at the table can enjoy without compromise.

Faq

How do I know if my carrot biscuit is fully baked?
Check by inserting a toothpick into the center; if it comes out clean, it's done. The top should also spring back when lightly pressed.
Can I substitute the vegetable oil with another type of oil?
Yes, you can use canola or any light-tasting oil. Avoid oils with strong flavors like olive oil, which can overpower the other ingredients.
What’s the best way to mix the Namelaka to avoid lumps?
Ensure that the gelatin is fully dissolved in the warmed purees and mix the cold cream gradually into the chocolate mixture to maintain a smooth consistency.
How should I store the sea buckthorn and mango Namelaka if I make it ahead?
Store it in an airtight container in the fridge. It can last for up to three days. Bring it to room temperature before using it to ensure a smoother application.
Can I use different purees for the coolies?
Absolutely! Feel free to experiment with other fruit purees like raspberry or passion fruit for unique flavor combinations.
What’s the secret to a perfect coating crème?
Ensure all ingredients are at the same temperature before whipping. Over-whipping can cause the crème to become too stiff, so stop as soon as it holds firm peaks.