Wednesday, April 29, 2009

Seresin Carrot Cake

Chris from Marlborough Wine Tours has very kindly shared with us the recipe for her famous Carrot Cake made using Seresin's citrus olive oils.

The recipe has been tried and tested by our Cellar Door Manager Amanda Bartholomew (we were lucky enough to enjoy a slice or two). Amanda used the Orange Oil in her version but feel free to substitute with Seresin Lime or Lemon oil. To make sure the cake isn't too heavy Chris recommends using half Olive oil and half grapeseed oil.

Seresin Carrot Cake
2 cups grated carrot
425 gm crushed pineapple
2 tsp baking powder
1 cup brown sugar
6 tbl oil - (3tbl grapeseed oil + 3tbl Seresin Orange Oil)
2 cups organic flour
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg (or 2 tsp mixed spice)
½ tsp salt
3 eggs
¼ cup chopped walnuts (optional)

Sift flour, baking soda, spices and salt into a bowl. Stir in sugar.
Beat together oils and eggs. Add to dry ingredients.
Stir in carrot, pineapple and nuts.
Pour into large baking tin. Bake at 160*C for 1-1 ¼ hours.
Skewer test to check if done.


3 tbl soft butter
60gm cream cheese-soft
Juice of 1 lemon or orange
Zest of orange
250gm icing sugar

Mix well and spread over cake. Add orange zest as garnish.

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