24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
Recipe by: Chef Mynhardt Joubert
See more of Chef Mynhardt’s creations: mynhardt.co.za
Serves: 8-10 people
Prep Time: 15 minutes
Baking Time: 45-50 minutes
Oven Temperature: 160 degrees Celsius
Cake
2 cups (400g) sugar
5 extra large eggs
2 teaspoons (10ml) Moir’s vanilla essence
1 1/2 cups (375ml) canola oil
3 ripe bananas
2 cups (500ml) SASKO cake flour
1 teaspoon (5ml) baking powder
2 teaspoons (10ml) bicarbonate of soda
2 teaspoons (10ml) ground cinnamon
1 teaspoon (5ml) salt
3 cups (750ml) grated carrot
200ml (65g) desiccated coconut
100g Montagu almonds, chopped
170g Montagu dates, chopped
1 tin Rhodes Quality crushed pineapple, drained
1 packet Montagu raspberry and beetroot cubes
Method:
Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
Whisk until combined and add the carrots, coconut, almonds, dates, pineapple and fruit cubes and mix through.
Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean.
Remove from the cake tins and let cool properly before frosting.
Frosting and Garnish
1/2 cup (125g) butter, softened
250g cream cheese
500g icing sugar
15ml beetroot powder or 5ml pink colouring
2 teaspoons (10ml) Moir’s vanilla essence
200g white chocolate, melted
5ml rosewater
100g Montagu pistachio nuts, crushed
Some fresh Parisian purple figs, halved
1 packet Montagu raspberry and beetroot cubes
Method:
Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size.
Divide the frosting onto the 2 cakes and spread evenly.
Stack on top of each other and garnish with the pistachio nuts, figs and fruit cubes.