Carrot Orange Slices

There are some sceptical faces anytime I say it’s an orange spiced carrot cake. Somehow people don’t think those flavours work well, but they honestly do so well! The orange jelly on top provides a great fresh element to the cinnamon layer and the spiced carrot cake.
All recipes have been uploaded separately as well, some with additional explanation.

Ingredients:

For the carrot cake:

  • 100gr butter
  • 80gr moist brown sugar
  • 2 tbs brown rum
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 175gr flour
  • 2 tsp baking powder
  • pinch of salt
  • 65gr walnuts, finely chopped
  • 65gr pecans, finely chopped
  • 1 tsp cinnamon
  • 1/8th tsp ground ginger
  • 1/8th tsp ground cloves
  • 1/8th tsp nutmeg
  • 150gr grated carrot

For the cinnamon cake spread:

  • 100gr cream cheese
  • 50gr heavy cream
  • 2 tsp honey
  • 1.4th tsp cinnamon
  • 100gr carrot cake crumbs

For the orange mousse:

  • 200gr cream cheese
  • 200gr heavy cream
  • 25gr vanilla sugar
  • zest of 1/2 unwaxed orange

For the orange jelly:

  • zest of 1.5 oranges
  • 200ml orange juice (2 oranges)
  • 1 tbs sugar
  • 2 sheets of gelatin

Makes 12 fingers

Recipe:

Make the carrot cake:
Cream together the butter and sugar. Add the rum and vanilla and beat well.
Add the eggs one by one and beat to combine.
Combine the flour, baking powder, salt, nuts and spices. Beat this into the butter-egg mixture until just combined, then stir in the carrot.

Spread out in a buttered and floured 20x20cm square cake tin.
Bake for 35 minutes on 175°C.

Leave to cool.
Level the top of the cake, cutting off the dome. Place the cake in a square pastry ring – or use the cake tin (have long strips of baking paper over the base and overhanging the edges, to remove the cake after all layers have set.

Make the cinnamon cake spread:
Stir together all ingredients for the cinnamon cake spread, using the crumbs of the domed section of the carrot cake.

Make the orange cream cheese:
Beat the cream cheese until soft. Add all other ingredients and beat until starting to set.
Spread on top of the cinnamon cake spread layer in the pastry ring.

Make the orange jelly:
Soak the gelatin in cold water for 5 minutes.
Combine the orange zest, orange juice and sugar. Heat until boiling. Take off the heat and stir in the squeezed out gelatin.
Leave to cool to 40°C or colder, without letting it set.
Pour the jelly over the orange cream cheese. Leave to set.

Cut into 12 fingers.

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