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The part Kenny show on news talk with Marter private network during current restrictions. Don't ignore your health concerns. Our expert team is ready to help. Now, what's for dinner, more important, what's for dessert? It's Friday, and that means that Gareth Mullens, executive chef of the Microtel, has something tasty for us and it's a carrot cake with lemon frosting carrot. I'm looking forward to this. Good morning. How are you this Friday? I'm very well, you're on Instagram, I believe so.

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The sound quality is somewhat different, but carry on, OK?

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So today we're going through a carrot cake with lemon frosting. So on the back of last week, getting our kids into our iPhones and I told them would be nice to do a lot of them perfect for a weekend. So what you're going to need two hundred and twenty five grams of self raising flour, two large eggs, one hundred and twenty five pounds of soft brown sugar, a hundred and twenty five million sunflower oil, a teaspoon of allspice, a half a teaspoon of ground ginger and a half a teaspoon of ground cinnamon, a couple of small apples which are going to peel and grate, 200 grams of carrots, which we're also going to peel and grate and zest and juice of an orange and then 60 grams of sultanas, all raisins, whichever you prefer, 50 grams of chopped walnuts and 50 grams of ground almonds.

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So to make the cake, we need to preheat the oven to a hundred and eighty degrees and then cook the cake. And we're going to grease and line a spring form tin from 10, 20 centimeter, we're going to learn the base that with lightly greased greaseproof paper and grease around the edge then your gonna eat the eggs lightly and then add in the brown sugar and the oil and whisk that all together until it comes together, look a little bit like caramel.

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And then what you're going to do was put to sieve over the bowl, sieve your flour, your spices and we are gonna fold that through. So that's that technique where we run the spatula or a wooden spoon around the back of the bowl and come up to the center of the cake and just keep doing. What we're trying to do is just incorporate a little bit of air into the cake then we are gonna add in our grated and peeled carrots and so literally just peel them, grate them through a grater.

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You can core the apple if you wish, and then we're going to add in our orange juice. Ah lemon. Ah sorry. Orange juice. I like this, I'm going to follow the ball through. So at this point it's going to get much wetter looking and we'll have a cake mixture and then you can add in your ground almonds and your chopped walnuts and sultanas if you like, add them in there as well. Then we're going to pour that mix into that lined tin and then it's going to go into the center of the preheated oven, although we're going to bake it for 30 to 35 minutes and about a hundred and eighty degrees.

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So like most cakes that you cook after the thirty or thirty five minutes away for check, you get a small k nife or even some type of a skewer, push it into the center of the cake. Make sure you go into the center. And if this skewer comes those clean, then your cake is cooked. So we take it out of the oven, set it on a wire somewhere. where air can get underneath it. We're going to let it cool down and then we move on to the next part of the lemon frosting.

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So to make a lemon frosting, what you need is 200 grams of cream cheese, take it out of the fridge, maybe twenty minutes, half an hour before you need it to soften it up. then add a hundred grams of icing sugar and lemon zest of an orange and a squeeze lemon juice.

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Then you just take a whisk and whisk it really well and it's going to come together and it would be a nice white icing which is going to be added to the top of the cooled cake. So after the cake is cooled, t ake it out of the tin, put it into plate, and then dump all of tat icing onto the center of the case and use a leaf for a spoon or a spatula, and push the icing outwards the edge of the cake and then i like to put some toasted walnuts onto the top

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If you want to grate a little bit more orange or lemon on the top of the cake. And that left you all left to do that is to put the kettle on. And so very, very simple cake to make it literally this way, fold, bake. And then, as I said, we're going to close the paper with the lemon frosting. Very good.

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I didn't have to say a word there. You gave us that recipe, which I think is very doable for for children of all ages, shall we say. O'Gara, thank you very much for joining us. That's Gareth Mullins, executive chef at the Marker Hotel.