@ChateauLove Spring is in the air & Easter is here! The latest French lockdown is in full force, but that won't stop Simon, Isabella & Vivienne from making the most of the sunshine & Easter spirit. Using blue & white porcelain as inspiration, the family paints distinctive Easter eggs. The flower beds continue from last week, whilst Simon undertakes the veranda glass replacements. Plant buying is a sentimental affair, & Elvis is alive and well. Simon learns how to make Vivienne's decadent carrot cake. Vivienne's Parisian friend Kristina shows us all how to embrace French chic on a bicycle. Easter is all about new beginnings, but new diets will have to wait until the French Easter desserts have been truly appreciated. Did someone say "truffle cheese"?
ABOUT US:
Hello! I’m Vivienne, the châtelaine of a small 19th century neo-Renaissance castle in the Loire Valley of France, which I share with my delightful (and wonderfully funny!) husband, Simon, our teenage daughter, pets, & -whenever possible- lovely friends & family. We hope you will join us on our adventures in this exceptional location, & we look forward to sharing a little Château Love!
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MUSIC:
Ashley Locheed - "La Vie En Rose"
www.amazon.com...
ORGANIC SKINCARE:
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SOCIAL MEDIA:
Instagram - / chateauloveofficial
Facebook: Chateau Love
CHATEAU CARROT CAKE!
YIELD 1 (9-inch/23 cm) layer cake or 1 (9- by 13-inch/33 x 23 cm) sheet cake
Cooking Time 45 minutes
Total Prep Time: 1 - 2 hrs
INGREDIENTS
* Carrot cake:
* 2 tablespoons butter, for greasing the pans
* 4 cups unbleached all-purpose or wholewheat flour
* 2 teaspoons baking powder
* 1.5 teaspoons baking soda
* 1.5 teaspoons fine sea salt or table salt
* 4 teaspoons ground cinnamon
* 1 teaspoon freshly grated nutmeg
* 1/2 teaspoon ground cloves
* 2.5 cups packed light brown sugar
* 1 cup dark brown sugar
* 8 large eggs, at room temperature
* 1 cup quality vegetable oil
* 1/2 cup coconut oil
* 1/2 cup melted butter
* 2 pounds (1 kg) carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor
* 1 cup finely chopped golden raisins
* 1/8 cup finely chopped candied ginger
* Chopped zest 1/2 orange
* OPTIONAL: chopped walnuts or pecans
* CREAM CHEESE FROSTING:
* 3 (8-ounce) packages cream cheese (like Philadelphia) or 2 (300 g format familiale St. Moret)
* 11 tablespoons salted butter, softened at room temperature
* 3 cups confectioners'/icing sugar, sifted after measuring
* 1 tablespoon pure vanilla extract or vanilla pod
* Chopped zest of medium orange
* Combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
PREPARATION:
* Position two racks in the middle of the oven and preheat to 375*F/190*C
* Oil/butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
* In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
* In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated. A hand mixer may also be used.
* Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots & raisins (nuts such as an chopped walnuts or pecans may also be added).
Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen & the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack & peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, & refrigerated for up to 2 days, or frozen up to 1 month.
Frost when fully cooled.
27 авг 2024
