“This recipe is one of the few in this chapter that is inspired by one of my favourite childhood sweet treats that I’ve developed into a more sophisticated dessert suitable for the modern, adult palate,” says food writer and Russian cookery author, Alissa Timoshkina.
“Although there was no shortage of baked cakes and cookies as I grew up, albeit in a limited variety, for some reason, I often opted for a ‘dessert’ of grated carrots mixed with sugar and soured cream.
“Ever since I started planning this book, I wanted to devise a dessert based on this childhood delight. Then one evening, I was lucky to be treated to the best dessert I’ve ever tasted. Rooted in Eastern European flavours, it was created by a dear friend and amazing baker, Henrietta Inman. So this carrot cake is inspired by Henrietta’s mesmerising dessert, and she also kindly helped me develop this recipe.”
Carrot and caraway cake with smetana (sour cream)
Equipment
- Medium-sized (24cm) loose-bottomed cake tin
- Large mixing bowl
- Bowl
- Whisk
Ingredients
- 100 g good-quality unrefined sunflower oil plus extra for greasing
- 225 g plain flour
- 125 g golden caster sugar
- 135 g dark brown soft sugar
- 1 tsp bicarbonate of soda
- 1/2 tsp ground allspice
- 2 tsp toasted caraway seeds
- 1/2 tsp sea salt flakes
- 90 g toasted walnuts roughly chopped
- 200 g peeled carrot grated
- 1 orange Finely grated zest
- 3 eggs
To serve (optional)
- Soured cream
- Clear honey or sugar
- Finely grated orange zest
Method
- Preheat the oven to 160°C fan/Gas Mark 4. Oil a medium-sized (24cm) loose-bottomed cake tin and line the base with baking parchment.
- Mix all the dry ingredients together in a large mixing bowl. In a separate bowl, whisk together the oil, carrot, orange zest and eggs. Add the wet mixture to the dry mixture and stir well to combine.
- Pour the cake mixture into the prepared tin and bake for about 40 minutes until dark brown on top.
- Let the cake cool slightly before serving. Enjoy with a big dollop of soured cream! I prefer mine plain, but you can always add some sugar, honey or orange zest to yours if you like.
Nutrition
Salt & Time: Recipes From A Russian Kitchen by Alissa Timoshkina, photography by Lizzie Mayson, is published by Mitchell Beazley.
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