Scott’s Carrot and Walnut Cake
Episode: Delish Christmas Delights special
Title: Scott’s Carrot and Walnut Cake
Broadcast: Dec 16th 2017
Presenter: Scott Taylor & Scott Bridger
One chef we know will go nuts for walnuts is Scott Bridger- he’s got an awesome reputation for cooking using fresher than fresh produce. There’s nothing better than a local fresh nuts and the flavours, aromas, the natural oils are just fantastic.
Walnut sponge:
- 450 gm sugar
- 450gm walnut meal
- 10 eggs separated
- 2 tbsp. corn flour
- ½ tsp baking powder
- ½ tsp. salt
Method:
- In a clean bowl whisk egg whites with salt till soft peaks form then start by adding 300 gm sugar, bit by bit till stiff peaks form put aside.
- Beat yolks with remaining sugar (150gm) till stiff, add hazelnut meal with sifted corn flour and baking powder. Fold the meringue into the yolk mix in 3 batches.
- Will fit one gastro tray.
- Cook 175c 20-25 minutes.
Carrot and caraway marmalade:
- 1 kg grated carrot
- 600g sugar
- 2 orange juice and zest
- 1 lemon, juice and zest
- 8 cardamom pods, crushed
- 1 tbsp. caraway
- 1lt water
- 6 slices fresh ginger
Method:
- Place the grated carrot, sugar, orange and lemon juice & zest and cardamom pods in a saucepan and leave overnight. The juice from the carrots will release.
- The next day add the water and ginger and bring to the boil and simmer with the lid on for one hour. If there is too much liquid, simmer with the lid off until you get a nice syrup and jam consistence.
Carrot Sorbet:
- 400 gm sugar
- 400 ml water
- 4 gelatine leafs
- 650 ml carrot juice
- 50 gm glucose
- Zest 1 orange
- Juice of 1 lemon
Method:
- Make a sugar syrup from the water and the sugar leave to cool.
- Add the gelatine to the syrup and stir to dissolve.
- Add the rest of the ingredients and freeze.
Walnut cream:
- 50 gm honey
- 100 gm walnuts
- ½ vanilla pod
- 150 gm mascarpone
Method:
- Blend walnuts to a meal
- Fold together all other ingredients and reserve aside
Candied walnuts
- 2 cups walnut
- 2 tbsp. honey
- 2/3 cup sugar
- ¼ cup water
- Zest half and orange
- Make a syrup of the sugar, honey, zest and water, bring to the boil then throw your walnuts in.
- Transfer to a tray lined with silpat and roast for 10 minutes at 200c.
Brandy snap:
- 100g butter, chopped
- 140 brown sugar
- 120 golden syrup
- 100 plain flour
- 2 teaspoon ground ginger
- 320 ml thickened cream
- 4 teaspoons brandy
- 2 tablespoon icing sugar
Method:
- Preheat oven to 180°C. Line a tray with baking paper. Combine the butter, brown sugar and golden syrup in a saucepan and cook, stirring, for 2-3 minutes, make sure butter melts and sugar dissolves. Set pan aside for 5 minutes to cool slightly.
- Add flour and ginger to the mixture and stir to combine. Drop four teaspoonsful of mixture on to the tray, spaced well apart. Bake for 5 minutes or until they are bubbling and have spread to 10cm in diameter.
- Remove from oven and allow to cool for 1 minute. Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.
Omega Walnuts
W: www.omegawalnuts.com.au
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May St Larder
W: www.maystreetlarder.com.au
P: (08) 6161 0371
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