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Gulerodskage

Gulerodskage

And so this is how the story goes. I was suppose to have been born in April and my mother was going to name me April, but I decided to come early and surprise everyone. I arrived on March 31st, just shy of being an Aprils fool 🙂 and my mother no longer wanted to name me April, but had no other name picked out for me. So she let my siblings (Jonna, Benny and John) pick out a name for me and I believe it was my oldest brother John who came up with my name…Gitte. Tak John, det er jo et dejligt navn. Happy birthday to me 😀

Gulerodskage med flødeost glasur

Gulerodskage med flødeost glasur

This year my birthday cake is a delicious Carrot Cake from Claus Meyer’s book Meyers Kager. The cake is not overly sweet which is nicely offset by the tart and sweet cream cheese frosting. I did have a wee bit of trouble with the temperature and baking time. I think Claus Meyer may be baking with a convection oven and so the cake actually baked a lot faster than anticipated. The original baking time called for 75 minutes but the cake was done after 60 minutes. I also had to cover the cake with foil after the first 45 minutes to prevent further browning but all ended well and the cake got great reviews. This cake is definitely a keeper.

Making Gulerodskage

Making Gulerodskage

Ingredients for the cake:

75 g hazelnuts (2.6 oz), chopped

200 g unsalted butter (7 oz), room temperature

250 g sugar (8.8 oz), divided into two portions of 125 g each (4.4 oz)

6 large eggs

200 g shredded carrots (7 oz)

200 g almond flour (7 oz)

50 g all-purpose flour (1.7 oz)

1 teaspoon baking powder

1 teaspoon ground cinnamon

50 g golden raisins (1.7 oz)

Ingredients for the frosting:

400 g cream cheese (14 oz)

115 g unsalted butter (4 oz), room temperature

225 g confectioners sugar (7.9 oz)

Directions:

Preheat oven to 180 degrees C (~350 degrees F). Line a baking sheet with parchment paper and spread the chopped hazelnut out onto the baking sheet. Toast in oven for 5 minutes, remove from oven and let cool.

Lower oven temperature to 175 degrees C (~345 degrees F). Grease a 22 cm (~8 inch) spring-form pan with butter, add a couple of tablespoons of sugar, shake and turn the pan to coat sides and bottom with sugar, discard excess sugar, set pan aside.

Separate eggs into yolks and egg whites, set aside. Beat butter and half of the sugar (125 g or 4.4 oz) until white and creamy. Add egg yolks to butter mixture one at the time, continue to beat until well incorporated. Add shredded carrots and almond flour to butter mixture. Sift together all-purpose flour, baking powder and cinnamon, add to butter mixture and beat until incorporated. Add toasted hazelnuts and raisins, mix only until incorporated. Set mixture aside.

In a large clean, dry bowl add egg whites and using clean, dry beaters, beat egg whites until soft peaks start to form. While continuing to beat, add remaining half of sugar (125 g or 4.4oz) and beat until you have stiff, shiny peaks.

Using a spatula add a small amount of whipped egg whites to dough mixture, stir until combined. Add remaining whipped egg whites in half increments and gently fold the whites into the dough. When all incorporated pour mixture into prepared spring-form. Bake in the middle of oven for 55-60 minutes or until golden and a toothpick inserted into the center of cake comes out clean. (Note: I loosely covered the cake with foil to prevent further browning after the first 45 minutes of baking). Allow cake to cool completely on a baking rack before applying the frosting.

To make frosting:

Add cream cheese, butter and confectioners sugar to a bowl and beat until smooth and silky. Spread frosting onto cooled cake and serve. Enjoy!

Source: slightly adapted from Meyers Kager

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Hardy Carrot Soup With Tomatoes

What’s up with the weather in Virginia Beach? So far, winter has been unusually mild and the most snow we have gotten is a few flurries which literally melted within a couple of hours. It never ceases to amaze me how the weather here changes all the time. It’s been fluctuating between 70 degrees and close to freezing. But despite the temperatures bouncing around I feel like there is still a bit of winter left in the air, even though I saw daffodils in full bloom while driving home from work (the poor little things are confused too). So I say, there is still time for a delicious warm soothing soup.

One of my favorite types of lunch food is home-made soup. I make a big batch, divide it up and stick it in the freezer. Then just take it out as I need it, easy! This is my version of carrot soup, of course I had to add some tomatoes in there just to make sure I meet my daily tomato quota.  I didn’t want any dairy products in this particular soup but still got a wonderful creamy consistency by blending the vegetables. I choose to leave it a little on the thick side but it can certainly be thinned out by adding more stock. Please note: do not blend hot liquids or there is a good chance that you and your white kitchen cabinets will be wearing it. I speak from experience 🙂

Ingredients:

28 ounces canned whole plum tomatoes

5 large carrots

2 celery stalks

1/2 large white onion

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 cup chicken stock

1/2 tablespoon pesto

salt and pepper to taste

Directions:

Dice carrots, celery and onions. Place butter and oil in a pan over medium heat, add diced vegetables and cook until tender. Run canned tomatoes through a food mill to break up tomatoes and remove any seeds/skin. (If you don’t have a food mill, the same effect can be achieved with a food processor  and then pressing tomatoes through a sieve.) Place tomatoes into a cooking pot over medium heat. Place cooked vegetables in food processor (or blender) and process until desired coarseness. Add vegetables into tomatoes. Add chicken stock and pesto and bring to a simmer. Add salt and pepper in small increments to taste. Continue to simmer for 1 hour. Serve warm with crusty bread and enjoy!

Hardy Carrot Soup With Tomatoes

Source: My Danish Kitchen

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