Dilmah Seven Star Tea

Carrot Cake

Food : Appetisers

Carrot Cake

IngredientsCarrot panna

  • 300g carrot juice
  • 200g cream
  • 40g gelatine
  • Pinch of salt
  • 0.7g xanthan gum
  • 1g agar

Walnut & Earl Grey sable

  • 300g flour
  • 165g walnuts
  • 140g icing sugar
  • 180g butter
  • 110g butter
  • 20g tea

Five-spice cake

  • 160g ground almonds
  • 140g sugar
  • 40g flour
  • 6 units eggs
  • 13g five-spice mix
  • 200g egg whites

Rum raisin

  • 250g raisin
  • 40g sugar
  • 50g rum
  • 35g water

Carrot crisps

  • 50g carrot
  • 100g sugar
  • 100g water

MethodCarrot panna

  • Boil juice and cream.
  • Add gelatine, sugar and xanthan.
  • Set in moulds.

Walnut & Earl Grey sable

  • Whip icing sugar and 180g butter very well.
  • Add tea, flour and walnuts and bake.
  • Cool and blend.
  • Add 110g butter and bake again.

Five-spice cake

  • All in the thermo-mix, pass.
  • Charge with three nitrous oxide (N2O) chargers.
  • Rest and bake.

Rum raisin

  • Vac pack 75°c for 40 minutes

Carrot crisps

  • Boil, drain.
  • Put in to dry overnight.

Created by : Chris Webb