30 Jul 24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
Ingredients
Cake
- 2 cups (400g) sugar
- 5 Extra large eggs
- 2 teaspoons (10ml) Moir’s vanilla essence
- 1 1/2 cups (375ml) canola oil
- 3 ripe bananas
- 2 cups (500ml) SASKO cake flour
- 1 teaspoon (5ml) baking powder
- 2 teaspoons (10ml) bicarbonate of soda
- 2 teaspoons (10ml) ground cinnamon
- 1 teaspoon (5ml) salt
- 3 cups (750ml) grated carrot
- 200ml (65g) desiccated coconut
- 100 g Montagu almonds, chopped
- 170 g Montagu dates, chopped
- 1 tin crushed pineapple, drained
Frosting
- 1/2 cup (125g) butter, softened
- 250 g cream cheese
- 500 g icing sugar
- 15 ml beetroot powder or
- 2 teaspoons (10ml) Moir’s vanilla essence
- 200 g white chocolate, melted
- 5 ml Rosewater
To garnish
- 100 g Montagu pistachio nuts, crushed
- Some fresh Parisian purple figs, halved
Instructions
Cake
- Oven Temperature: 160 degrees Celsius
- Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
- Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
- Whisk until combined and add the carrots, coconut, almonds, dates and pineapple and mix through.
- Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean.
- Remove from the cake tins and let cool properly before frosting.
Frosting
- Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
- While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size.
- Divide the frosting onto the 2 cakes and spread evenly.
- Stack on top of each other and garnish with the pistachio nuts and figs.