Your Guardian Chef

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Carrot Cake with Walnuts Recipe

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This carrot cake with walnuts is perfect for picnics, it is easy to carry and mess free!

Carrot Cake with Walnuts

This recipe combines the crunchiness of the carrots and the walnuts with a moist batter.

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No, there is no frosting on my carrot cake.

Frankly I found the frosting too sweet and carrots are so sweet already.

This cake has a nice crunchy, buttery, nutty crust, why covering it with mushy frosting?

 

let the carrot cake cool down

To bake the carrot cake I use a rectangular   Loaf Tin aluminium 28 cm

If you are interested in my favourite baking kitchen items you can visit the page :

My Baking Tools And Utensils

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Carrot Cake with Walnuts
Print Recipe
5 from 6 votes

Carrot Cake Recipe

Carrot cake is perfect for picnics, it is easy to carry and mess free! This recipe combines the crunchiness of the carrots and the walnuts with a moist batter.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: American, British
Servings: 10 slices
Calories: 396kcal

Ingredients

  • 185 gr good quality butter at room temperature
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 cups grated carrots about 3 large carrots
  • 3/4 cup chopped walnuts
  • 1 1/2 cups flour
  • 1 package Baking Powder or yeast for cakes
  • 1 1/2 tsp mixed spices (alternative 1 tsp cinnamon, 1/4 tsp minced cloves and 1/4 of nutmeg))

Instructions

  • With an electrical blender, whip the butter (room temperature) with the sugar until it becomes creamy.
    whip the butter with the sugar
  • Add the 3 eggs, one at the time
    Add the 3 eggs, one at the time
  • Mix the grated carrots with the chopped walnuts
  • Add to the mixture.
    Add the grated carrots with the chopped walnuts
  • Add the flour sifted with the yeast and the spices.
    Add the flour sifted with the yeast and the spices
  • Butter and flower a rectangular baking tin. Pour in the cake batter and cook for 1 hr at 180C.
    Pour in the cake batter in a baking tin
  • Once the cake is ready, let it cool down for 10 minutes before turning it over on to a rack – then let it cool completely.
    let the carrot cake cool down
  • It will keep nice and moist for 3 days.
    Carrot Cake with Walnuts

Notes

Calories 396  calories per serving
Fat 23 gr per serving
Carbohydrates 49 gr per serving
Cholesterol 95 mg
Proteins 6 gr per serving
Sugar 32 gr per serving
Sodium  39 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER:
This carrot cake combines the crunchiness of the carrots and the walnuts with a moist batter. It is perfect for picnics, easy to carry and mess free! #yourguardianchef #dessert #carrotcake
 

My Baking Tools And Utensils

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A list of my baking tools and utensils I use on a daily basis in my kitchen. For each item, you will find the recipes I use them for.

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Happy Amazon shopping!

Baking tin with the removable base

Here is a selection of tins I use, each one for different recipes:

Here is my short pastry I use in any tart

Mini Moulds

They are very practicals for buffets, picnics or children parties, I make so many fun dishes:

Pots and pans

Creams and custards should be cooked in Bain Marie, not on direct fire. I like to use a stainless steel round pan so the heat is better distributed and there are no corners where the cream gets stuck in the pan.

For the caramel, I also use a regular stainless steel pan, since you cannot stir the caramel is important that the heat is evenly distributed.

 

Other Useful Items

Digital Kitchen Thermometer:

To have the meat always cooked at perfection, and to check the temperature of the caramel to achieve the right consistency

Kitchen Craft Egg Separator:

It takes out all the stress of separating egg yolks from the white without breaking it. Very useful especially if you have to separate more than 2 eggs.

Cotton Thermo Standard Pastry Bag

It is a large bag with a good grip, you can buy as many pipes as you want. As I do not do many complex decorations, I only have two small standard icing nozzles

Tupperware pastry mat

Keeps the mess contained and geometric patterns to roll the pastry at the right dimensions needed

Spoons, spatulas, and whisk

I always make sure any tools have a good grip because if you need to stir for a long time your hand should hold the spatula in a comfortable way:

 

A list of my baking tools and utensils I use on a daily basis in my kitchen. For each item, you will find the recipes I use them for. #yourguardianchef #baking

Apricot Jam Cake with Marshmallow Frosting and Pistachio

by 6 Comments

This apricot jam cake with marshmallow frosting is a perfect cake to serve with coffee or tea.

Apricot jam cake with marshmallow frosting Jump to Recipe

It is from a little cake book I bought in London in 1994 while browsing in Notting hill after my admission interview for London Business School.

Every time I bake a cake from this book it reminds me of the feeling of that adventure.

I must have made at least 10 of them, but I always interchange some of the ingredients to suit our taste.

They have all been delightfully good.

This one is no exception:

Apricot jam cake with Marshmellow frosting to serve with coffee or tea

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Apricot jam cake with marshmallow frosting
Print Recipe
5 from 6 votes

Apricot jam cake with marshmallow frosting and pistachio

This cake is from a little cake book I bought in London in 1994 while browsing in Notting hill. It is perfect for an afternoon tea. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 245kcal

Ingredients

  • 1/3 cup butter (90 gr)
  • 2 tbsp lemon zest
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 2 tbsp apricots jam

Marshmallow Frosting

  • 2 egg whites
  • 2 tbsp sugar
  • 2 tbsp grated pistachios

Instructions

  • Cream the butter with sugar and lemon zest
    Cream the butter with sugar
  • Add the egg yolks
  • Sift the flour with the baking powder and add to the mix alternating with the milk
  • Pour the mix into a baking pan that has been buttered and dusted with flour
  • Drizzle with warm apricot jam
    Drizzel cake with Apricot jam
  • Cook at 180 C for 20 minutes
  • Whip the egg whites along with the sugar and spread on top of the cooked cake
    Apricot jam cake spread marshmallow frosting
  • Sprinkle with the pistachios and put back in the oven for another 20 minutes, or until golden brown.
    Apricot jam cake with marshmallow frosting sprinkled with pistachios
  • Let the cake cool down for 10 minutes then place on a stand to cool down completely
  • Serve with coffee or tea
    Apricot jam cake with Marshmellow frosting to serve with coffee or tea

Notes

Calories 246 calories per serving
Fat 12 gr per serving
Carbohydrates 32 gr per serving
Proteins 6 gr per serving
Sugar 19 gr per serving
Sodium 75 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
This cake with marshmallow frosting is from a little cake book I bought in London in 1994 while browsing in Notting hill, perfect for an afternoon tea. #yourguardianchef #cake #frosting

Swiss Roll Sponge Recipe

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The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.

It requires a little bit of work, but its softness perfectly combines with a cream filling.

Jump to Recipe

Here I am using the buttercream version from the Almond Meringue served with Butter Sauce and Berries recipe, and decorated the roll with homemade crystallized violets and pistachios.

You can also use a chocolate ganache or a thick custard cream.

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For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

swiss roll sponge homemade crystallised violets butter cream and pistachios
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5 from 5 votes

Swiss Roll Sponge Recipe

The Swiss roll sponge recipe is a cake made with whisked eggs. It has a light texture, and it is used as the base for layered cakes or filled rolls.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Desserts
Cuisine: French
Servings: 10 people
Calories: 260kcal

Ingredients

Swiss rolls sponge

  • 4 eggs
  • 125 gr castor sugar
  • 75 gr flour
  • 1 pinch salt

Butter cream

  • 4 egg yolks
  • 100 ml liquid cream
  • 125 gr castor sugar
  • 1 tsp flour
  • 1 tsp vanilla extract
  • 100 gr butter

Instructions

Swiss roll

  • Cover a shallow rectangular tin with parchment paper of about 22 x 33 cm. Warm up the oven at 200 C
    instruction baking swiss roll sponge
  • Place a large bowl or pan over hot water and whisk the eggs and sugar with an electric mixer. Make sure the water never boils
    ingredients for bain marie swiss roll sponge
  • It will start forming a thick mixture.
    bain marie swiss roll sponge
  • Whisk vigorously until you can form a ribbon trail on the surface.
  • Remove from the heat and whisk until it cools down, for about 5 minutes
    whisking swiss roll sponge
  • Gently stir in the flour making sure the mixture does not deflate
  • Pour the mixture onto the slightly buttered parchment paper and cook in the oven for about 20 minutes, checking without opening the oven that the top is nicely browned
    baking swiss roll sponge
  • Once cooked, let it rest for 10 minutes then move to a rack to cool down completely. In the meantime you can prepare the cream for the filling.
    rolling swiss roll sponge and butter cream

Butter cream

  • In a pan, pour and combine all the ingredients for the cream except the butter.
  • Cook in bain-marie until the cream reach the consistency of a custard cream.
  • Take away from the heat and add the butter. Mix until the butter is all melted and the cream has taken a yellowish colour.

Put it together

  • Prepare all the ingredients you want to use for composing and decorating the roll. Here I have grated pistachios and homemade crystallized violets
  • Turn the sponge upside down and spread the cream over the sponge
  • With the help of the parchment paper start rolling the sponge over
  • Move the roll into the serving dish
  • Cover with the rest of the cream and sprinkle with the grated pistachios
  • Decorate with the crystallize violets and clean the side of the dish
  • The cake is now ready to be served. If the ambient temperature is too hot you can store it in the fridge and take it out 30 minutes before serving. Enjoy!

Notes

Nutrition facts:
Calories 260 calories per serving
Fat 12 gr per serving
Carbohydrates 33 gr per serving
Proteins 4 gr per serving
Sugar 26 gr per serving
Sodium 53 mg per serving 
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
Swiss Roll with Butter Cream and Crystallized Violets

Walnut Dark Chocolate Sponge Cake with Raspberry

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A creamy and nutty chocolate sponge cake with almost no flour.

chocolate walnut cake 300 2There is no raising agent in this cake, its softness is made by the whipped egg white which is added to the mix.

It has the dark chocolate taste with the soft texture of the meringue, mixed with crunchy walnuts.

The chocolate icing and the raspberry complete the complex taste of this delicious cake. 

Jump to Recipe

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Walnut Dark Chocolate Sponge Cake with Raspberry
Print Recipe

Walnut Dark Chocolate Cake with Raspberry

Creamy and nutty chocolate sponge cake: dark chocolate taste with the soft texture of the meringue, chocolate icing and the raspberry to complete
Prep Time30 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Desserts
Cuisine: British
Servings: 10 people
Calories: 629kcal

Ingredients

  • 1 cup caster sugar
  • 125 gr dark chocolate
  • 1 tsp dry instant coffee
  • 2 tbsp water
  • 125 gr unsalted butter at room temperature
  • 6 egg separated
  • 250 gr chopped walnuts
  • 2 tbsp flour

Frosting:

  • 200 gr cream
  • 200 gr chocolate dark or milk: milk chocolate will make a softer frosting
  • 80 gr raspberry

Instructions

  • Grease and flour 2 baking tins of 20 cm in diameter. Here I use heart shaped one for St Valentine’s.
  • Melt the chocolate, coffee, water and sugar in the microwave for 1.5 minutes.
  • Mix, and let it cool.
  • Separate the egg yolks from the white.
  • Mix the walnuts with 2 tbsp of flour.
  • Whip the butter with an electric mix until it becomes creamy. Add the egg yolk to the butter and mix
  • Add the chocolate mix to the butter and eggs,
  • and the grated walnuts.
  • Whip the egg white.
  • Gently add it to the mix, one spoon at a time.
  • ….until it is all combined.
  • Pour the mix into the buttered tin, and cook in a hot oven at 180C for 35 minutes.

Frosting:

  • Gently warm 200 gr of cream but make sure it does not boil. Take off of the heat and add the 200 gr of chocolate. Mix until it melts.
  • Let it cool completely.
  • Once the cakes are ready let them cool at room temperature before proceeding.
  • Place the mixing bowl in the freezer for 10 minutes. You will obtain better results if it is ice cold when you whip the cream. Whip the chocolate cream.
  • You are now ready to compose the cake. Spread some cream on top of the first cake. Position the second cake on top.
  • Cover completely with the remaining cream and decorate with walnuts and raspberries.
  • Keep in the fridge until it is time to serve.

Notes

Calories 629 calories per serving
Fat 50 gr per serving
Carbohydrates 37 gr per serving
Cholesterol 204 mg
Proteins 10 gr per serving
Sugar 33 gr per serving
Sodium 107 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.