For quite some time now we have not had access to terrestrial TV. In the absence of terrestrial TV, I got a little hooked on Netflix. Initially, it was ‘research’ where I watched almost every cookery programme on Netflix:
- Chef’s Table
- Chuck and Danny’s Road Trip
- Cook your Ass Off
- Martha Bakes
- Rebel Without a Kitchen
- Sugar Rush
- Ugly Delicious
- Zumbo’s Just Desserts
After almost exhausting what Netflix had to offer cookery-wise, I have to admit that I got a little hooked on ‘box sets’, watching back to back episodes over a short period of time. Not a good use of my time when I should have been concentrating my efforts on setting up a business.
Anyway after being devoid of terrestrial television for a while, I was delighted to be able to watch a range of cookery programmes when our aerial was finally fixed; programmes like The Great British Menu; Great British Bake Off and At Nigella’s Table.
Not long after I started watching At Nigella’s Table, Nigella made a ginger and walnut carrot cake. As a huge fan of ginger, I loved the fact that the cake contained three types: ground ginger, crystalised ginger and fresh ginger. I first made the cake a month back and it was met with great enthusiasm when I took it into the Coln Community Stores for my colleagues to try. The second incarnation of Nigella’s ginger and walnut carrot cake was a celebration cake for my mother’s 78th Birthday today (5th November). My plan was to use the ginger and walnut carrot cake as a base for a bonfire style cake. The colours of the cake lent themselves to being a bonfire cake, as did the crystallised ginger and walnut pieces which decorated the cream cheese icing. Despite having an excellent base, I wanted to elevate the cake by topping it with honeycomb and caramel shards; so yesterday morning my mission began. I started by making the cake and the icing. While the cake was baking and the icing was cooling in the fridge I turned my attention to making the honeycomb and caramel shards. Working with sugar is always a potentially difficult task, as not heating it enough will give you an insipid and poorly set end result. Heating it too much will make the end result too dark with a burnt taste. It was my lucky day and both the honeycomb and caramel came out as I had hoped. The only thing I would have changed was to use a non-textured baking paper and tray as my honeycomb had a bit of an unwanted texture to it.
With all my component parts made, I assembled my cake. I iced my ginger and walnut carrot cake with a generous layer of cream cheese icing, flavoured with fresh ginger and topped it with a scattering of crystallised ginger and walnut pieces. I then added my shards of honeycomb and caramel. I left adding my shards to the last moment as I knew that the moisture in the icing would start to dissolve the sugar in the honeycomb and caramel. I then crossed my fingers hoping that all would be well at the big reveal at my Mum’s Birthday lunch. The aim was to add sparklers at the last moment for a grand bonfire cake. Unfortunately it was not to be. The pub was so warm that the heat contributed to the melting of the shards (not completely, but the shards became a little wilted in the heat). To add insult to injury, I was not allowed to bring out the cake at dessert time (the pub required us to eat their desserts), so I didn’t add the ‘crowning’ glory, the sparklers , to my bonfire extravaganza. With my family dissipating in different directions after lunch, the best I could do is send them off with pieces of carrot cake without its crowning glory. Thank goodness I took a photo of the cake with its honeycomb and caramel shards before we headed off for lunch. However, despite this my vision for my bonfire cake was never fully realised.
Irrespective of my slight disappointment, nothing can take away from the fact that Nigella’s cake, without any added decoration, is a triumph in itself. So much so that I am sharing it with you below.
Ginger and walnut carrot cake
- 200g plain flour
- 1tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- ¼ tsp fine sea salt
- 175g soft light brown sugar
- 2 large free-range eggs at room temperature
- 200ml vegetable oil, plus extra for greasing
- 200g carrots, peeled and coarsely grated
- 100g walnut pieces, roughly chopped, plus extra for decorating
- 75g crystallised ginger, finely chopped, plus extra for decorating
- 100g butter, softened
- 100g icing sugar, sieved if lumpy
- 1 tsp cornflour
- 100g cream cheese
- 1 tbsp coarsely grated fresh ginger
- Preheat the oven to 150C Fan and grease the sides and line the base of a 20cm springform cake tin with baking paper.
- Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl.
- Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined.
- Spoon into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 55 minutes (as much as an hour). When it’s ready, the cake will be set and golden-brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
- Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge.
- When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top.
Source: www.bbc.com (Nigella Lawson)