Cardamom Carrot Cake with Honeyed Rose Cream and Figs

Cakes, Uncategorized

At last we approach fig season- one of my absolute favourite fruits, and so synonymous with Middle Eastern cuisine that it would be wrong to incorporate them into a bake which didn’t boast nuts, heady spices or sweet floral flavours; of course this cake contains all three, making it one of my favourite recipes I’ve posted on here to date. It’s not too sweet, nor is the icing too heavy, just a well balanced, flavoursome bake with flavours which work beautifully together. I hope you enjoy.

Ingredients

For the cakes

  • 100g chopped dried figs
  • zest and juice 1 orange
  • 2-3tbsp rose water
  • 250g butter, cubed
  • 200g caster sugar
  • 50g soft light brown sugar
  • 4 eggs
  • 400g grated carrot
  • 225g plain flour
  • 1tsp bicarbonate of soda
  • 2tsp baking powder
  • large pinch salt
  • 1 1/2 tsp cinnamon
  • 2 heaped tsp ground cardamom
  • 1tsp mixed spice
  • 100g pistachios, roughly chopped

For the icing

  • 300ml double cream
  • 200g cream cheese
  • 3tbsp honey
  • 2-3tbsp rose water

Optional

  • 50g chopped pistachios
  • 1tbsp dried rose petals
  • 4-5 figs

Method

  1. Preheat the oven to 180c. Grease and line two 7 inch cake tins.
  2. Roughly chop the figs and discard the stalks. Tip into a bowl and add the orange juice and rose water. Leave to soak until required.
  3. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter and both sugars until pale and thick. Add in the eggs one at a time, beating well between each addition (add a small amount of the flour with each egg to prevent curdling).
  4. Stir through the grated carrot and soaked figs (along with any juice the figs haven’t absorbed). Mix together the dry ingredients and pistachios and fold through the batter until no streaks of flour remain.
  5. Split the batter between the prepared tins and level off. Bake for 25-35 minutes or until a skewer comes out clean when inserted.
  6. Let the cakes sit in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
  7. Meanwhile, place the cream, cream cheese, honey and rose water in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pipe-able. Adjust the levels of sweetness and rose flavour to taste.
  8. Once the cakes have cooled down, slice them in half horizontally, leaving you with 4  equal layers. Pile the rose and honey cream into a piping bag with round nozzle. Place the first layer onto a serving plate and pipe little mounds all over the surface, then top with the next layer. Repeat until all the cream mixture is used up, then sprinkle rose petals and pistachios over the top and arrange the figs in an attractive way, if using.