Selasa, 15 Januari 2008

Saffron Carrot Cake with Cream Cheese Frosting

Another cake I made for my dear K's mother's birthday party last weekend* was this saffron carrot cake with cream cheese frosting. A recipe is from the Swedish Arla site (Saffran- och morotskaka) and although I was a bit heavy-handed with saffron (we've got loads at home, and it's not easy to measure out half a gram when our scales only recognise 2 g increments!), the cake was a success. Moist and bright-coloured, with a wee bit tangy frosting.

* We only attended the Saturday party and were surprised to find out that the most famous Estonian composer - probably the only Estonian composer most of you have ever heard of (who also happens to be a classmate of K's mum) - made a surprise appearance at the party on Sunday. If we had only known that before, I would have turned up on Sunday as well :)
Anybody wants to guess who was eating my cakes? The hint I'm giving you is that K's mum turned 72.

Saffron Carrot Cake
(Safrani-porgandikook toorjuustuglasuuriga)

100 g butter, at room temperature
250 ml (a cup) of caster sugar
0.5 g saffron threads
3 large eggs
250 g carrots, finely grated
grated zest of half an orange
300 ml plain/all-purpose flour
2 tsp baking powder

Cream cheese frosting:
200 g cream cheese
0.5 tsp vanilla extract
sugar, to taste
1 tsp cinnamon

Make the cake batter. Mix butter, sugar and saffron threads (powder them between your fingertips) in a bowl and cream until pale and light. Whisk in eggs, one at a time. Add grated carrots and orange zest.
Mix flour with baking powder and fold into the batter.
Pour the batter in a 24 cm cake tin (butter the tin first and sprinkle with fine breadcrumbs or line with a parchment paper).
Bake in the middle of a 175 C oven for about 40 minutes, until the cake is cooked (test for doneness with a toothpick). Cool in a tin.

To make the cream cheese frosting, mix the cheese with vanilla and a bit of sugar, spread on the cake.
Sprinkle with cinnamon.