Let them eat carrot cake! Posted on 24 November 2020 From birthdays to weddings and all the special occasions in between, cakes are almost always the centrepiece of the table. The history of cake dates back to ancient times with the first cakes being very different from what we eat today. They were more bread-like and sweetened with honey and nuts and dried fruits were also often added. According to food historians, the precursors of modern cakes were first baked in Europe sometime in the mid-17th century but it was not until the middle of the 19th century that cake, as we know it today – made with refined white flour and baking powder instead of yeast and covered in icing – arrived on the scene. Carrot cake is a must-have at any important event. ‘Qu’ils mangent de la brioche!’ or ‘Let them eat cake!’ Perhaps the most famous quote about cake ever, were the words of the 18th century French Queen Marie Antoinette, upon being informed that the peasants were so poor that they had no bread to eat during one of the famines that occurred in France during the reign of her husband, Louis XVI. Needless to say, the ignorance and arrogance of that disdainful statement did not win either Marie Antoinette or her husband any respect or sympathy from their people, who then proceeded to behead both of them during the French Revolution. However, none of this changes the fact that cake is arguably one of the most delicious things humans have ever made to eat, and its numerous varieties continue to astound and delight. Television shows like The Great British Bake Off and Cake Boss, are hugely popular and have given rise to celebrities such as Paul Hollywood, Mary Berry and Buddy Valastro. The world’s largest wedding cake weighed 6,800kgs and was made by chefs at the Mohegan Sun Hotel and Casino in Connecticut, USA. The most expensive wedding cake ever created was worth R800-million and featured more than 4,000 diamonds to decorate its eight-tiers of confection. To celebrate, we asked two Capsicum Culinary Studio patisserie experts to share their favourite recipes. PE Campus Chef Bernice Warner’s Moist Carrot Cake (Yields one 23cm cake or two 15cm round cakes) Ingredients: 320g cake flour 10ml baking powder 7½ ml baking soda 5ml ground cinnamon 5ml salt 4 medium eggs, beaten 332g white sugar 310ml vegetable oil 280g grated carrots For the Icing: 60ml softened butter 800ml icing sugar, sifted 150ml smooth cottage cheese 5ml vanilla essence 5ml lemon juice 125ml chopped walnuts (optional) Method: Preheat oven to 180°C Sift all the dry ingredients together, twice. Cream the eggs and sugar until pale light in colour. It should double in volume. Add in the oil and mix really well. Fold in the egg mixture with the grated carrots and the dry ingredients. Place into a lined spring form 23cm round cake tin Bake for 45min Remove from the oven and cool in the tin for 10 minutes before turning out on a cooling rack to cool, before icing. To Ice Cream the butter and then add the sifted icing sugar. Add the cream cheese and flavourings and beat until silky smooth. Place in a piping bag with a fitted nozzle of your choice and finish by icing the top and adding the chopped nuts. Capsicum alumni Hendrik Pretorius’ Le Gâteau Marbré au Café (A simple-to-make, yet utterly delicious French-style cake with coffee, almond and cocoa) Ingredients: 10g ground coffee 1 tbs cocoa powder 100g almond powder 250g flour 200g butter 180g sugar 100ml milk 10ml vanilla extract 1 tsp baking powder Method: Preheat oven to 175°C In a standing mixer or with a hand mixer combine the sugar and eggs together with a whisk attachment for 5 minutes and add the vanilla extract and mix until light and fluffy. Melt the butter and add it gradually to the mixer until well incorporated. Sift the flour and add the almond powder and baking powder and and gently fold the dry ingredients into the mixture until it is well combined. Remove a small amount of the mixture and mix together with the cocoa powder. Fold the cocoa mixture gently back into the other batter to create a marble effect Gently pour the mixture into a prepared 20cm x 10cm loaf pan and bake for 50-60 minutes. Picture: Supplied Related Posts A South African summer with a Caribbean Twist 22 November 2022 South Africans more than deserve laid-back days in the sun this summer. Caribbean Twist is the... read more 10 coffee shops to visit in Johannesburg 1 November 2022 Finding the best coffee shops in Johannesburg can be tricky. We’ve put together a list... read more Celebrity chefs will fire up a custom-built kitchen at Decorex Joburg 20 July 2022 It’s going to be hot in the concept kitchen at Decorex Joburg this year as... read more PREV ARTICLE NEXT ARTICLE
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