Carrot and Clementine Cake

IngredientsLast year in December I featured clementines as my favourite ingredient for the month as, for me, they are something that really says, ‘Christmas’. It is not just the clementine though, it is all the flavours and ingredients that they pair so well with. Cinnamon, ginger, dried fruit, chocolate, caramel, brandy, cream, I could go on. And it isn’t just sweet things that work well, try clementines with prawns and chilli, a clementine pickle for a cold gammon joint or a different take on the duck and orange theme with a salad of chicory, clementines and warm sliced duck breast finished with a maple syrup and grain mustard dressing. So I make no apologies for singing the praises of the clementine again!

blog-carrot-and-clementine-cake-december-2016-109-editWe are going to stick with the sweet theme for this recipe, though, and it utilises a component of my alternative mince pie from last year, clementine confit, for a take on a carrot cake. Moist cake, warming spice and a citrusy tang with the richness of a cream cheese frosting should be popular with those not really into a classic Christmas cake.

For the clementine confit

This is enough for two cakes or you could use the remainder for my alternative to a mince pie

  • 8 clementines
  • 500g granulated sugar
  • 500g water
  • 2 cinnamon sticks
  • 10 black peppercorns

Start by blanching the clementines; cover with cold water, bring to a boil and then simmer gently for 10 minutes, drain and refresh in cold water. Repeat three more times. In a clean saucepan, combine the sugar, water and spices and bring to the boil, stirring to dissolve the sugar. Add the blanched clementines, prick several times with a cocktail stick and cover with baking parchment. Use a saucer or small plate to keep the clementines submerged and simmer very gently for around 1½ hours. Using a slotted spoon, transfer to a blender and puree until completely smooth. Use a little of the cooking syrup if necessary. You are looking for a consistency similar to lemon curd.

For the cake

  • 200ml vegetable oil
  • 4 large free range eggs
  • 200g light muscovado sugar
  • 100g grated carrot
  • 65g clementine confit
  • 1 heaped tsp mixed spice
  • 5g fine ground Maldon sea salt
  • 250g self raising flour
  • 1tsp baking powder
  • 50g sultanas, soaked in boiling water and then drained

Combine the oil, eggs and sugar in the bowl of a stand mixer and whisk until the mixture goes pale and begins to thicken. Stir in the carrot and clementine confit. Sift all the dry ingredients together and fold into the egg mix. Fold in the soaked sultanas. Divide the mix between two greased and floured 20cm sponge tins and bake at 160℃ for approximately 20 minutes until risen and firm to the touch. Transfer the cakes to a rack and allow to cool for 5 minutes before tipping out to cool completely.

For the frosting

  • 60g unsalted butter
  • 85g icing sugar
  • 300g cream cheese
  • 85g clementine confit

Beat the butter until soft and fluffy, gradually add the icing sugar and then the cream cheese. Finish by whisking in the clementine confit.

To assemble

  • 50g clementine confit
  • zest of 2 clementines

Spread the confit over the top surface of one cake and half the frosting over the other. Sandwich the two halves together and use the remaining frosting to cover the top of the cake. The frosting can be spread on with a palette knife or piped on as desired. Grate the zest of the clementines over the top to finish.

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Eat Jersey 2016

Eat Jersey 2016 3-6th NOVEMBER

Eat-Jersey004I have been lucky enough to visit Jersey many times over the years. It is an easy place to get to from Dorset and a real delight when you are there; beautiful beaches, great coastal walking and, of course, it has some superb food on offer. There is a huge choice, from excellent Michelin-starred restaurants to beachside bistros and the central market in St Helier always has plenty to offer for a sumptuous picnic.

 

Eat-Jersey003Last year I visited in November to take part in the first Eat Jersey Food Festival at The Atlantic Hotel,  This was a real treat and I am delighted to see that this year’s event is looking so spectacular.

Over the course of four days, diners can choose to attend four gastronomic events at The Atlantic Hotel’s Michelin-starred Ocean Restaurant, as well as a relaxed beachside feast at sister restaurant Mark Jordan at the Beach.

An addition for this year is an exclusive pop up restaurant on Saturday 5th November in partnership with Outlaw’s at The Capital. A collaborative menu of beautifully crafted seafood dishes will be available for both lunch and dinner service.

The line-up of celebrated guest chefs for the weekend’s events are:

  • Tom Brown, Outlaw’s at The Capital (One Michelin Star, Three AA Rosettes)
  • Andrew Fairlie, Andrew Fairly Restaurant at Gleneagles (Two Michelin Stars, Four AA Rosettes)
  • André Garrett, André Garrett Restaurant at Cliveden House (Three AA Rosettes)
  • Simon McKenzie, The Brasserie Restaurant at The Old Government House Hotel & Spa, Guernsey
  • Matthew Peryer, The Restaurant at Lewtrenchard Manor, Devon
  • Steve Smith, Bohemia at The Club Hotel & Spa, Jersey (One Michelin Star, Four AA Rosettes)
  • Robert Thompson, Thompson’s, Isle of Wight
  • Nicolas Valmagna, Tassili at Grand Jersey Hotel & Spa (Three AA Rosettes)

In addition, Mark will be joined by Jarek Nowakowski, newly appointed Head Pastry Chef at The Atlantic Hotel.

Eat-Jersey001An exclusive ‘Lobster and Burger’ dining event at Mark Jordan at the Beach rounds off Eat Jersey 2016 on Sunday 6th November. Situated on the shoreline with breath-taking coastal views, the beachside bistro will showcase Mark Jordan’s signature Jersey beef burger and freshly caught lobster to guests in a relaxed and welcoming setting, led by Head Chef Tamas Varsanyi.

Full details of Eat Jersey 2016 can be found here

Upcoming Events

Dorset Seafood Festival

 July 8-9th 2017

Creative about Cuisine food photography-1-2

My demo is on the Seafish stage  1pm on Saturday the 8th, cooking with squid.

 

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