When it comes to dessert on Christmas day we don’t go with tradition. We are a family made up of different nationalities and a Christmas pudding is simply not on the menu. Historically I’ve always made Panna cotta with Cointreau clementines or Spiced Poached Pears. However I fancy a change this year. Carrot cake always goes down well in my house so a boozy Carrot Cake Trifle it is.
This dessert is a blend of warm spices, much creamy softness but with a light, refreshing fruity base that prevents it cloying. And not forgetting the nutty, crunch topping. Carrot cake is a great choice because it keeps for several days. It also freezes incredibly well. This is so handy when you want to prepare ahead of the big day. The other elements of this recipe really don’t take too long to make. The mascarpone cream can be made the day before, as can the boozy syrup, apple compote and candied nuts.
I like a blend of Bramley and dessert apples in this recipe. The Bramleys are wonderfully tart and cook down to a puree well. The dessert apples hold their shape and have a natural sweetness. All you need to do on the day is assemble the trifles in the glasses (with exception of the nuts) and store in the fridge until needed.
Mascarpone is a delicious, rich cream cheese, made with double cream. Combined with whipping cream and the zest of orange and lemon adds a lightness to the trifle. If you are unable to get hold of whipping cream you can do this: combine 400ml double with 100ml single cream. Then whip accordingly.
If you’re looking for alternative Christmas dessert idea this year, then why try this, easy-to-make Carrot Cake Trifle.
Carrot Cake Trifle
Equipment
- 20x26cm rectangular tin
Ingredients
Carrot Cake
- 175 g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 large free-range egg
- 180 g sunflower oil
- 100 g light brown sugar
- 95 g caster sugar
- 60 g walnuts chopped
- 30 g desiccated coconut
- 1 egg white
- 145 g carrot grated
Apple Compote
- 320 g Brambley apples
- 180 g dessert apples
- 60 g light brown sugar
- 1 Tbls lemon juice
- ½ tsp ground ginger
Mascarpone Cream
- 250 g mascarpone
- 500 ml whipping cream
- 65 g icing sugar
- ½ zest of lemon
- 1 small zest of orange
- 1½ Tbls orange juice
Boozy Syrup
- 50 g caster sugar
- 4 Tbls water
- 60 ml rum or dry sherry
Candied Pecans
- 150 g Pecan halves
- 50 g light brown sugar
- 1 ½ Tbls water
- ¼ tsp malden salt
Instructions
Carrot Cake
- Preheat the oven to 160°C fan. Grease a 20x26cm tin and line the base with baking parchment. Sift together the flour, baking powder, bicarbonate of soda and spices into a bowl. Lightly whisk the whole eggs. Put the sunflower oil and both sugars in the bowl of an electric mixer fitted with the beater attachment. Beat for about a minute or so on a medium speed. Slowly add the beaten eggs. Fold in the carrot, walnuts and coconut, followed by the dry ingredients. Don't over mix.
- In a separate bowl whisk the egg white with a pinch of salt to stiff peeks. Gently fold the egg white into the carrot mixture in 2 additions, being careful not to over mix. Pour the mixture into the prepared tin and bake for approximately 30 minutes. A cocktail stick inserted in the centre should come out clean. Cool for 10 minutes then remove from the tin.
Apple Compote
- Peel, core and dice the apple, place in a medium saucepan with the sugar, lemon juice and ginger. Add a tablespoon of water. Heat to boiling, then reduce the heat to a simmer. Cook until the apples have cooked but the dessert apples still hold their shape. Set aside to cool.
Mascarpone Cream
- With a balloon whisk, whip the mascarpone with the zest and juice of the orange, lemon and icing sugar. In a separate bowl, lightly whip the cream. Now combine it with the mascarpone mixture. Set aside.
Rum Syrup
- Heat the sugar with the water until it dissolves, simmer for a few minutes. Cool a little then add the rum or sherry. Set aside.
Candid Pecans
- Line a baking sheet with parchment paper. Place the brown sugar, cinnamon, salt and water to a medium saucepan. Place it on a medium heat and cook, stirring often with a wooden spoon until the brown sugar melts into a bubbling liquid, about 1 minute. Stir in the pecans so that the melted brown sugar coats them. Cook, stirring continuously, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn. Tip out onto the parchment paper to cool.
To assemble
- Begin with a spoon full of apple puree. Place 2.5 cm of cake pieces on top of the apple, then drizzle with a little of the boozy syrup. Follow with a spoonful of mascarpone cream. Repeat. Top with a few pecans and little orange and lemon zest.
Notes
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