CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE
The Moat
House
INGREDIENTS
45 MINUTES
8 SERVINGS
50.000 gram Ground ginger
0.500 tsp Nutmeg
250.000 gram Wholemeal flour
1.000 tsp Bicarbornate of soda
0.500 tsp Of salt
350.000 gram Soft brown sugar
2.000 tsp Ground cinnamon
3.000 large Eggs
55.000 gram Sour cream
100.000 gram Chopped walnuts
160.000 gram Sunflower oil
300.000 gram Grated peeled fresh carrot
coconut ice cream
meringue
Minty pineapple
ALLERGENS
Eggs Gluten Milk Nuts
TAGS
#cake #carrot #meringue #specials
CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE, by
The Moat House
nextchef.co
/recipe/carrot-cake-with-coconut-meringue-and-pineapple-133
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Pre-heat the oven to 160 degrees.
Add ginger, flour, bicarbonate of soda,
nutmeg, salt, cinnamon, sugar and
walnuts into a bowl.
Mix well with hands
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Whisk the eggs, sour cream, and oil..
..then stir in the rest of the dry ingredients Mix until it reaches this consistency
and grated carrot mix.
CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE, by
The Moat House
nextchef.co
/recipe/carrot-cake-with-coconut-meringue-and-pineapple-133
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Transfer the mix into a lined tin bake for
60 to 75 mins until cooked, lightly
coloured and springy to the touch.
Remove from the tin and cool.
Ingredients (for the coconut ice cream)
300ml double cream 300ml full milk 6
eggs 175g caster sugar 200ml coconut
milk
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Add cream and milk and coconut milk
together..
then heat the mix slowly.
Whisk the egg yolks and sugar
CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE, by
The Moat House
nextchef.co
/recipe/carrot-cake-with-coconut-meringue-and-pineapple-133
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..then add the heated mix to the egg and
sugar, stirring all the time.
Remove the excess of air-bubbles, and
put it back on to the heat and cook until
the custard thickens.
Add the mix into the ice cream maker and
churn until set.
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Peel the pineapple and cut into 5mm
cubes, add the chopped mint, and sugar.
Infuse for 10 minutes.
Ingredients (for the meringue) 100g egg
white 200g sugar
CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE, by
The Moat House
nextchef.co
/recipe/carrot-cake-with-coconut-meringue-and-pineapple-133
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Whisk the whites into soft peaks, add the
sugar, whisk to peaks and pipe into
shapes.
Cook at 95 degrees until crisp.
Cut the carrot cake into even pieces to
plate.
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Add mango sauce
Arrange the dish as per the photo.
Enjoy!
CARROT CAKE WITH COCONUT MERINGUE AND PINEAPPLE, by
The Moat House
nextchef.co
/recipe/carrot-cake-with-coconut-meringue-and-pineapple-133
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