For the birthday of a friend who loves carrot cake and the Great British Baking Show, I made Ian’s Colossal Carrot Cake from season 3 (series 7 in the UK). It’s fairly different from American carrot cake and reminds me a lot of fruit cake. I’ve converted the measurements and ingredients into American English, so give it a try if you like carrot and fruit cake!
Colossal Carrot Cake
Adapted from Ian Cumming, via the Great British Baking Show
Yield: Two-layer 9″ cake
For the cake:
- 14 tablespoons unsalted butter
- 1 3/4 cups light brown muscovado sugar OR dark brown sugar OR white sugar +dollop molasses
- 4 large eggs
- 1 teaspoon orange oil OR orange extract
- 2 1/2 cups all-purpose flour
- 3 3/4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground star anise (optional)
- 320g/11¼oz grated carrots (it’s a LOT of carrots)
- 1 cup golden OR dark raisins
- 1 1/2 cups pecans, toasted and chopped
- 1 orange, zest and juice only
For the icing:
- 8 tablespoons (1 stick) unsalted butter, softened
- 2-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 capful orange oil OR 1 teaspoon orange extract
- 12 oz cream cheese, softened
Preheat the oven to 355ºF. Grease a 9″ springform cake pan.
Melt butter in a saucepan then whisk in sugar, eggs, and orange oil OR extract until smooth and well combined.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, combine flour, baking soda, ground spices, and salt.
On medium speed with the stand mixer or a hand mixer, beat butter mixture into dry ingredients until combined. The batter will be thick.
Beat in carrots, raisins, pecans, orange zest, and juice.
Pour batter into pan and bake for 60-75 minutes, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much).
Leave to cool in pan for a few minutes then transfer to a wire rack to cool completely.
For the icing, slowly beat butter and powdered sugar together using an electric mixer.
When combined, add the vanilla paste OR extract and orange oil OR extract.
Continue to mix for another few minutes until light and fluffy.
With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated.
Cut the cooled cake in half horizontally and spread a third of the icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with remaining icing.
This chiffon cake tastes like Earl Grey tea in fluffy cloud form. Since the cake itself isn’t very sweet, the dusting of powdered sugar on top is perfect. See here if you want to make a gluten-free version.
- 1 Bigelow teabag contains 1 teaspoon of finely ground tea, so you can skip the grinding step
- Use fresh eggs, because the egg whites will fluff up more when beaten.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
Earl Grey Chiffon Cake
Adapted from Just One Cookbook
Yield: 10″ tube pan
- 4 teaspoons Earl Grey loose tea leaves OR 4 teabags
- 2 Tablespoons Earl Grey loose tea leaves OR 6 teabags
- 3/4 cup hot water
- 6 large eggs, separated
- 170 grams granulated sugar, divided
- 6 Tablespoons flavorless oil (such as vegetable or canola)
- 1 1/3 cup cake flour (all-purpose also works)
- 2 teaspoons baking powder
- Powdered sugar, for dusting
- Preheat oven to 340°F and set aside a 10″ tube pan. Do NOT grease it.
- Using a food processor or mortar and pestle, grind 4 teaspoons tea leaves into a fine powder. If you don’t have either, put tea leaves in a bag and crush them.
- In a fine sieve in a mug or a bowl, steep 2 tablespoons tea leaves in 3/4 cup hot water to make a strong tea. Cool, remove tea leaves, and set aside. You will only use 1/2 cup of the tea.
- In a large mixing bowl, whisk together yolks and about a third of the sugar.
- Whisk in oil, 1/2 cup tea, and 4 teaspoons finely ground tea leaves until thoroughly combined.
- Whisk in baking powder and flour, making sure there are no lumps.
- In a separate large mixing bowl, whip the egg whites and cream of tartar until foamy. Add the remaining sugar in 3 additions and beat until stiff and glossy.
- Add a large scoop of the whipped egg whites to the cake batter and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Pour batter into pan and gently smooth top with a rubber spatula.
- Bake at 340°F for 45 minutes without opening the oven door. The cake is done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cake from oven, cool cake completely upside down. This step is important, because otherwise the cake will sink.
- When completely cool, run a thin knife around the side of the cake and around the tube in the middle to loosen it from the pan.
- Rapping pan, turn cake out onto a serving plate and dust with powdered sugar.
This recipe comes from my mentor, who is part Italian. It’s really tasty, and you can easily double it for dinner parties.
Yield: 4 servings
- 1 carrot
- 1 stalk celery
- 1 onion
- 1/2 lb ground beef
- 1/2 lb ground pork OR beef OR chicken (whatever you have, really)
- 1 cup half and half OR milk
- 5 (28-oz) cans crushed tomatoes in tomato purée
- 1/2 cup white wine OR 1/2 cup water+1 tablespoon lemon juice
- Salt to taste
- Pepper to taste
- 1 lb spaghetti noodles
- Grate carrots.
- Finely chop celery until the pieces are about size of the carrot bits.
- Finely chop onion.
- Cook carrots, celery, and onion in a large pot with a little oil or butter, until vegetables are soft and fragrant, about 5 minutes.
- Add ground meat, breaking up clumps with a wooden spoon.
- Cook, stirring constantly and breaking up clumps, until meat is no longer pink. It takes 3-5 minutes.
- Add half and half OR milk. Continue to stir and break up any clumps of meat.
- Bring mixture to a simmer and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 10 minutes. Stir from time to time.
- Add white wine (or water+lemon juice) and salt and pepper, to taste.
- Bring mixture to a simmer again and cook until liquid reduces to about ½ inch left in the bottom of the pot, about 5 minutes. Stir from time to time.
- Add tomatoes and bring mixture to a boil.
- Cover and simmer until sauce is thick. Stir from time to time. If you dip a wooden spoon in it and pull it up, the sauce and meat bits should cling to the spoon and drip off it slowly.
- While sauce is simmering, heat a pot of water until it boils. Cook spaghetti noodles to desired doneness, about 11 minutes.
- Serve noodles topped with sauce.
What better way to celebrate the summer than by grilling with friends? This recipe for homemade patties comes from one of them, a guy who loves to host large gatherings. The burger was so good that I wished I had a second stomach so I could keep eating.
Yield: 8 burgers
- 3 pounds ground beef
- 1 large egg
- 1/2 onion, finely chopped
- 7 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- Salt and pepper, to taste
- 8 hamburger buns
- Burger toppings: cheddar cheese, tomatoes, lettuce, avocado, barbecue sauce, etc.
- In a large bowl, combine beef, egg, onion, garlic, Worcestershire sauce, salt, and pepper.
- Using your hands, form the mixture into 8 patties.
- Grill burgers until golden brown and slightly charred on the first side, about 4 minutes.
- Flip over burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium, or until cooked to desired doneness. If desired, top with a slice of cheese in the last minute of grilling and close the grill cover.
- Assemble burger with your favorite toppings.