Alleluia! Christ is risen!
Happy Easter all, and to celebrate here is a delicious carrot cake with super luscious cream cheese icing, decorated with cake truffles made from leftover cake and icing.
Last year, I did a
raspberry and almond cake for Easter, taking inspiration from the original marzipan element of the traditional Simnel cake, but fashioning little marzipan icons for each Apostle. This year, however, the only thing Simnel-y about this cake is mixed spice in the carrot cake. And, of course, the decoration.
No-one can agree on the origin of the word
Simnel, but what most people agree on is that it's made of a fruit cake with a marzipan filling and topping, and has 11 marzipan decorations on top to represent the Disciples of Christ, without Judas.
So, in reality,
any kind of cake can be a Simnel cake as long as it has the 11 disciples on top: for example, this is a fairly run of the mill carrot cake with cream cheese icing, but because of its decoration, it has Easter significance.
This time, the Disciples are represented by cake truffles which I made out of crumbling the sliced-off dome of the carrot cake and some icing. Usually, the eleven decorations are just arranged on top as if it's normal, but seeing an uneven number arranged like it's nothing very irritating. So, this time I decided to make a point of the missing Disciple to give it some evenness, and also I feel it gives its greater weight and significance.
The icing I used in this recipe was a little bit of an experiment, and before I share it with you I want to do some fine tuning. When I demonstrate it in a video, I will share the updated recipe. For now, just use whatever cream cheese icing you like.
DIFFICULTY
Requires mixing, cake slicing, and layering
TIME
About 2 hours
RECIPE RATING
Easy!
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INGREDIMENTS
For one deep 8 inch (21 centimetre) round cake
8 ounces (225 grammes) white spelt flour
2 teaspoons (10 millilitres) baking powder
2 tablespoons (30 millilitres) ground mixed spice
¼ teaspoon (2 millilitres) salt
8 ounces (225 grammes) finely grated carrots
Zest of half an orange
4 medium (US Large) eggs
6 ounces (170 grammes) light brown sugar
4 fluid ounces (120 millilitres) sunflower oil
1 teaspoon (5 millilitres) vanilla essence
Optional: 3 ounces (85 grammes) raisins
Optional: 3 ounces (85 grammes) chopped walnuts
To decorate
1 pound (455 grammes) cream cheese icing, of your choice (see below for my recipe)
Icing sugar
Ground mixed spice
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FREE FROM
Wheat, yeast, dairy
CONTAINS
Eggs, spelt, nuts (unless you omit them), refined sugar
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METHOD
- In a mixing bowl, sieve in the flour, baking powder, mixed spice, and salt. Stir in the carrots and orange zest, and the raisins and nuts if using, and toss through the flour.
- In a wide jug, beat the eggs with the brown sugar with an electric hand mixer for a full five minutes, until doubled in size and pale, and when you lift the beaters you can leave a trail of mixture on the surface.
- With the mixer running, gradually add in the sunflower oil and mix in well. Beat in the vanilla essence.
- Make a well in the centre of the flour and carrots mixture and pour in the whipped eggs and sugar mix. Gently fold the whole thing together with a metal spoon or rubber spatula.
- Pour the mixture into your prepared tin and bake in the centre of the preheated oven for 45 minutes to an hour, or until a cocktail stick stuck in the centre comes out completely clean.
- Allow the cake to cool completely before cutting off the dome and slicing in half horizontally.
To decorate
- Crumble the cake dome until very fine and mix with just enough icing to make a dough like texture. Roll the mixture into 11 balls, and chill for an hour until set.
- Fill and ice the cake with the remaining icing (my cake was only one layer because I made a smaller cake). Place the cake truffles on top, using the lid of a cola bottle to replace the twelfth ball.
- Dust the tops of the balls with icing sugar, and then mixed spice for visual contrast. Remove the cola bottle lid, and chill for an hour. Allow to temper to room temperature for half an hour before serving.
Mock "Cream Cheese" Icing
I made a cream cheese icing that doesn't actually have any cream cheese in, instead it had yoghurt. I find here in Ireland cream cheese varies so much in quality that it's unreliable: some days it whips up beautifully, and other days it turns to water.
To make this mock "cream cheese" icing, I melted together
4 ounces (115 grammes) each of Greek yoghurt and sugar and then simmered it for one minute (it will split slightly, but don't worry: you'll be whipping it later and won't notice it much). I removed it from the heat before adding in
8 ounces (225 grammes) of white chocolate and
4 ounces (115 grammes) of unsalted butter, in small pieces. I returned to pan to very low heat and cooked very gently, stirring all the time, until it was smooth and flowing. I then added a full
quarter teaspoon of coarse salt and
1 tablespoon of lemon juice to give it that salty sourness associated with cream cheese icing.
I then allowed to cool and thicken, stirring every so often, until it reached a spreadable consistency. I lightly whipped mine with a hand mixer for a lighter texture, but this is optional. This icing is stable at room temperature.
THIS TIME IN 2017: College Classes are Over! Hoorah! (Chocolate Butter Cake with Simple Fudge Icing)
THIS TIME IN 2013: Different Sponge Cake Flavours (no April Fool, it's after 12pm)
There were no blogs on this day in 2014, 2015, or 2016
