A couple months back I enjoyed a restaurant dessert that I just had to recreate at home. I rolled up my sleeves, worked on it for a while, and I think what I’ve put together is damn tasty…
I’ve broken down the dish into a few parts. Click on the Links below to jump to the appropriate recipe.
Spiced Carrot and Pineapple Cake
6 oz Flour
5 oz Dark Brown Sugar
2 oz Palm Sugar(White Sugar is a suitable substitute)
1 1/2 Cups Grated Carrot
1/2 Cup Chopped Pineapple
2/3 Cup Vegetable Oil
3 Egg Whites
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp allspice
1/2 tsp salt
Preheat the oven to 325°
Start by combining all the dry ingredients and pushing them through a sifter or mesh sieve. If there are larger chunks of sugar, remove them and chop them up a bit before adding them into the bowl. Once the dry ingredients are sifted and stirred, add the Vegetable Oil and Egg Whites and mix them, either in a mixer or by hand, until incorporated.
The mixture should look a bit like this when incorporated.
Next, add the strained shredded Carrot and chopped Pineapple(I like to use a juicer to shred my carrots finely, and then incorporate the juice back into the shredded carrot.)
Be sure not to over mix.
Scoop the mixture into buttered and sugared spring form pans. You want to fill it about halfway up to give it room to rise. You can use several smaller spring forms or one large one.
Bake in 325° oven for about 25-30 minutes, turning once halfway through. Cook times vary quite a bit depending on the oven and size of your cake mold. You want to be able to tap the center of the cake and have it be soft and cake like. These cakes are moist, so its a bit better to err on the side of over-cooking than under-cooking.
Let the cake cool for a few minutes and then use a knife to free the edges of the mold or spring form. Flip the cake over and carefully remove the bottom of the mold.
Presto, moist and delicious Spiced Carrot and Pineapple cake.
Ginger Ice Cream
2 Cups + 2 Tbsp Whole Milk
1 1/4 Cup Heavy Cream
2/3 Cup Ginger, chopped
2/3 Cup Palm Sugar(White Sugar is a suitable substitute)
2 Tbsp Corn Syrup
1 Tbsp Cardamom pods, crushed
1 Tsp Black Peppercorns
1 Star Anice
2 Tsp Tapioca Starch or Corn Starch for thickening
I specifically make this Ginger Ice Cream less sweet, and more refreshing so it will balance the dish. If you like your sweets really sweet or are making this to eat on its own, I’ve found adding brown sugar and honey makes the ice cream sweeter while adding more character.
Add all ingredients to a pot except for 2 tbsp whole milk, 1 egg and the tapioca/corn starch. Boil over medium heat for 4 minutes.
Combine the remaining ingredients and whisk together. Remove the pot from heat and whisk in milk/egg/starch mixture. Return to heat and let boil for another 1-2 minutes, until the mixture has slightly thickened.
Strain out all the solid ingredients and put the mixture into a large ziplock bag.
Chill the mixture in an ice bath for 30 minutes, and then put it into an ice cream machine for 30 minutes to finish. The resulting ice cream will be smooth, light and gingery.
Butterscotch Rum Sauce (from Epicurious)
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter
1/2 cup heavy cream
1 1/2 teaspoons vanilla (I go with 1 tsp)
1/4 teaspoon fresh lemon juice
1 1/2 tablespoons dark rum, or to taste
1/2 cup coarsely chopped pecans, toasted, if desired (I use walnuts)
Melt the brown sugar, corn syrup and unsalted butter together in a pan.
Epicurious recipe says to cook over moderate heat for 12 minutes undisturbed or until it reaches 280° on a candy thermometer. I think about 5-6 minutes is long enough for it to darken, but not burn.
Add the remaining ingredients and stir until the mixture is smooth. Cook for an additional few minutes until the sauce is at the right consistency. Stir in the nuts and serve warm.