Shelf 1909342211.01.lzzzzzzz

Carrot & Chocolate Chip Cakes

Extract from Patisserie • By William Curley and Suzue Curley


$ $ $ $ $
• • • • •

Suzue first made these in the kitchens of The Savoy. She created her own twist on the British tea cake classic with the addition of chocolate and a subtle cinnamon note. They were a part of the famous afternoon tea selection while we were working there.

Posted by Creative Publishing international Published See Creative Publishing international's 96 projects » © 2020 William Curley, Suzue Curley · Reproduced with permission. · Recipe from Patisserie by William & Suzue Curley, published by Jacqui Small
  • Step 1

    Sift the dry ingredients together in a bowl. Mix together the grated carrot and the eggs in a separate bowl. Fold the dry ingredients into the carrot and egg mixture.

  • Step 2

    Mix in the chopped chocolate and lastly the melted butter. Put in a container and rest in the fridge for 1 hour. Preheat the oven to 180°C (350°F/Gas 4).

  • Step 3

    Take the mixture out of the fridge and spoon it into a piping (pastry) bag fitted with 12mm (1⁄2 inch) plain nozzle (tip).Pipe the cake mixture into the holes on the dome-shaped baking mat until three-quarters full.

  • Step 4

    Bake for 12–15 minutes until golden brown. Leave to cool, then remove from the moulds.

    Store in an airtight container and consume within 1–2 days.

Made this project? Share your version »


More Projects