EAT MOVE #10
The last recipe in collaboration with Club Med Gym is finally here! I've been dragging it out a bit, but I didn't really want it to stop just yet. For this last recipe, you're going to say that it's not very bikini friendly, but that wasn't the point. I wanted an apotheosis of fruit, whipped cream and a little nod to a vegetable too.... A huge cake, because you've got to indulge yourself too, and if you feel too guilty, there's nothing to stop you running to the gym to burn off the calories you're about to gobble up with this cake! I hope you enjoyed this little collaboration. I was delighted to be able to get my little vegetables moving, and imagine recipes that are as tasty as they are good for our glutes! I'd like to take this opportunity to tell you that in this month's glamour section, there are 3 fashion cake recipes that I've come up with. And today I'm taking up the base of the jungle / kenzo carrot cake, slightly modified to my delight with pecans (I'm crazy about them), and come to think of it, I've already made you a carrot cake recipe, rememberThey're both very different. I'll let you do the crash test, but for a layered assembly like this one, I'd recommend this recipe over the first one!
For this cake, you'll need
- - 375 g grated carrots
- - 2 eggs
- - 110 g sugar
- - 150g flour
- - 1/2 sachet yeast
- - 15 cl sunflower oil
- - 100 g pecans
- - 25 g raisins
- - zest and juice of one orange.
To begin, preheat the oven to 180°C. First, soak the raisins in the orange juice and zest in a small bowl. Meanwhile, whisk the eggs and sugar together in a bowl to obtain a frothy mixture. Add the oil to this mixture, continue to whisk vigorously, and add the carrots, then the flour and baking powder. At the last moment, add the pecans and the grape/orange mixture. Pour into two small buttered and floured retractable molds, and bake for 40 to 45 minutes.
for the glaze:
- - 20cl whipping cream,
- - 35g powdered sugar
- - 150g Philadelphia
- - and lots of fruit!
For the frosting and topping, whip the cold crème fleurette and gradually add the powdered sugar. Once the whipped cream is firm, fold in 150g of Philadelphia. Once your carrot cakes are cooked and cooled, turn them out of the moulds and, using a large knife blade, divide them crosswise into 2 discs. Once you've cut both cakes, you'll have 4 discs of carrot cake - so far, so good. Now, between each cake disk, spread a generous layer of icing, and on top, spread 3 large tablespoons of icing so that 1cm of cake remains visible, and then garnish the top of your cake with fruit! Here I've used raspberries, blackberries, redcurrants, mint, granny smith quarters and plum and clementine quarters! Enjoy!
