Yotam Ottolenghi Cake Recipes

Ottolenghi Carrot Cake – Baking Like a Chef

WebMar 29, 2020 · Step 1. Preheat oven to 340 ° F (170 ° C). Grease and layer the bottom and sides of an 8-inch (20 cm) round cake pan with …

1. Preheat oven to 340 F/170 C. To make the cake batter, sift dry ingredients: flour, baking powder, baking soda, and spices. In a separate small bowl, whisk whole egg with one egg yolk. Place sunflower oil and granulated sugar in the bowl of a stand mixer and mix for one minute, using medium speed. Then decrease speed and add beaten eggs. Add chopped pecans, desiccated coconut, grated carrots, sifted flour/spices mixture, and mix just to combine. In a separate bowl, beat egg whites with salt until firm. Carefully add the whites to the main preparation in three times and mix them with a rubber spatula.
2. Grease and layer the bottom and sides of an 8 inch/20 cm round cake pan with parchment paper. Pour the cake batter into the pan and bake for about 1 hour. Check the cake's readiness with a tester-skewer: if it comes out dry, the cake is ready. Take the cake out of the oven and let it cool.
3. place pecans and powdered (icing) sugar in a non-stick frying pan. Heat the pan over medium heat and mix with a wooden spatula until nuts are covered with caramel. Transfer pecans on parchment paper and let cool. Chop nuts into medium-sized pieces.
4. , heat granulated sugar in a heavy-bottomed saucepan over medium heat, shaking the pan over the stove. Sugar will start forming clumps that will eventually melt into a golden-colored caramel. Remove the pan from heat, add the butter cut into small cubes, and stir. Add warm heavy cream (be careful of the splash) and bring it to cook for about one minute. Remove from heat and mix one pinch of salt.

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