CARROT CAKE

By Marthinus Ferreira of The Jordan Restaurant

Makes 24

CARROT CAKE SPONGE

INGREDIENTS

2 C cake flour 

1 t baking powder 

1 t baking soda

1 t salt 

2 t cinnamon 

½ t ginger 

¼ t cloves

¼ t allspice 

½ t salt 

½ C vegetable oil 

2 eggs 

2 C sugar 

1 t vanilla 

3 C carrots, grated

METHOD

1. Preheat oven to 180°C.
2. Prepare a greased 23 cm x 29 cm pan, lined with parchment paper.
3. Mix all the dry ingredients together.
4. Whisk the wet ingredients together till light pale and fluffy. 
5. Add the carrots to the wet mixture.
6. Fold the dry ingredients into wet and bake for 20 to 25 minutes.

CARROT AND GINGER SORBET

INGREDIENTS

1 L water 

700 g sugar 

250 g glucose 

2 thumbs ginger 

1 kg carrot purée 

1 t xanthan gum

METHOD

1. Heat water, sugar, glucose and ginger together till sugar is dissolved, allow to infuse for 15 minutes.
2. Strain into carrot purée and add xanthan gum.
3. Blend together till smooth and churn in an ice-cream machine. 

GOAT’S CHEESE MOUSSE

INGREDIENTS

645 g Belnori goat’s cheese 

165 g castor sugar

100 g milk 

400 g cream 

15 g gelatine powder

75 g water 

METHOD

1. Beat the goat’s cheese till smooth.
2. Heat the castor sugar, milk and cream in a pan till the sugar has dissolved.
3. Combine the cheese and sugar mixture.
4. Dissolve the gelatine in the water.
5. Add to the whipped cheese mixture and allow to set.

GOAT’S CHEESE SNOW

INGREDIENTS

1 kg goat’s cheese

METHOD

1. Break the cheese into small pieces and freeze till completely solid.
2. Blend in a Thermomix until it is of a snow-like consistency.
3. Keep in freezer.

SEA BUCKTHORN COMPOTE

INGREDIENTS

1 kg sea buckthorn purée

500 g frozen gooseberries 

2 C sugar 

2 oranges, zest and juice 

2 cinnamon sticks 

5 cardamom pods 

METHOD

1. Cook all the ingredients over medium heat until it reaches a jam-like consistency.
2.  Allow to cool and serve.

PLATING

1. Cut the carrot cake into 8 cm-rounds, then make a small round cut in the middle of each.
2. Place each on a plate.
3. Pour the sea buckthorn compote into each of the rounds.
4. Pipe the goat’s cheese mousse into the rounds.
5. Scoop the carrot sorbet onto the cakes then pour the goat’s cheese mousse over.
6. Garnish with coriander shoots, carrot powder and goat’s cheese snow.