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.
You Will Need
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.
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).
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.
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.