Carrot and Sechuan Button cake

Carrot cake:

• 42g self-raising wholemeal flour, sifted 
• 42g self-raising plain white flour, sifted 
• 50g soft brown sugar, combined with the 2 Sechuan Buttons 
• ½ tsp baking powder, sifted 
• 1 large egg, cracked and beaten 
• 62ml sunflower oil 
• 1 tbsp Manuka honey 
• 1 orange, juice and zest of 
• 1 vanilla pod, seeds removed 
• 75g carrots, peeled and grated  
• 20g walnuts, roasted and chopped (reserve 6g for plating) 

Caramelized carrots:

• 1 carrot peeled, cut in half lengthways trimmed and edges turned for presentation  
• ¼ tsp salt 
• 30g sugar 
• 20g butter 
• 1tsp Manuka honey 
• ½ tsp ground ginger 
• 250ml cold water 

Carrot top salad:

• 14 carrot top sprigs 
• 1 tbsp rapeseed oil 
• 3 Sechuan Buttons 

Yoghurt icing:

• 35g cream cheese, at room temperature 
• 35g greek yogurt 
• ½ tsp vanilla seeds 
• 20g icing sugar 

Carrot top oil:

• carrot tops
• 1 tbsp rapeseed oil 

Garnish:

• 5g caster sugar
• 3g brown sugar
• 1 Sechuan Button
• 6g walnuts roasted & chopped 

Plating:

• carrot cake
• caramelized carrot 
• 3 carrot slices 
• yoghurt icing in a piping bag with nozzle  
• Sechuan Button Sugar 
• chopped walnuts  
• crispy carrot tops 
• raw carrot tops 
• carrot top oil 

Carrot cake:

• Pre heat an oven to 180°C. 
• In a bowl, place the flours, sugar, combined with the Scehuan Button and baking powder, mix well to combine all ingredients. 
• In a jug place the eggs, oil, honey, orange juice and zest and vanilla, whisk well to combine all ingredients. 
• Pour the egg and oil mixture into the flour and sugar mixture along with the grated carrot and 14g of the walnuts. fold to combine, being careful not to overmix. 
• Spoon the carrot batter mixture into a rectangle silicone baking mould, gently smooth out the surface. 
• Transfer to the oven and bake for 15-20 minutes or until firm to the touch and a sharp knife inserted in the middle comes out clean. Leave to cool in the tin before slicing the cakes level with the top of the mould.  
• Turn out with the top now becoming the bottom onto a wire rack. 

Caramelized carrots:

• Place the carrot halves in a saucepan and cover with cold water.
• Add the salt, sugar, butter, honey and ginger.
• Bring to the boil and simmer for 5-6 minutes or until the water has evaporated and formed a glaze. Baste the carrots ensuring they have glazed. 
• Remove from the pan and allow to cool. 

Carrot top salad:

• Line a plate with clingfilm, pulling it tightly. 
• Take 6 of the sprigs and brush them both sides with a little of the rapeseed oil and place on the clingfilmed plate, presentation side down. 
• Place in a microwave and microwave for 20-30 second bursts until the carrot tops become hard and crispy. Remove from the hot plate onto a cold plate lined with greaseproof paper to cool down. They will go crispy. 

Yoghurt icing:

• In a bowl whisk together the cream cheese and yogurt until fluffy. Add in the vanilla and beat until combined. 
• Gradually add in the icing sugar until you've added all of it and it's well combined.  Continue to whisk for 2-3 minutes until the frosting is fluffy. 

Carrot top oil:

• Mix.

Garnish:

• Mix the sugars and Scehuan Buttons petals. 

Plating:

• Place a half of the carrot on each plate. Sprinkle with a little of the roasted chopped walnuts and Scehuan Button sugar (does not matter if some falls onto the plate).
• Pipe the yoghurt icing neatly onto the carrot.
• Place the crispy and raw carrot tops alternately onto the icing.
• Sprinkle a little more of the Scehuan Button sugar over the carrot tops.
• Pipe a little icing onto the plate, arrange the cake on top, next to the carrot and carrot top salad.  
• Dot the plate with a little carrot top oil.

Recipe: Gary Kilminster