Food enthusiasts and home bakers are in for a treat with Tanya Bush's latest culinary creations, featuring a divine carrot cake and a vibrant Neapolitan pavlova. These recipes, extracted from her book "Will This Make You Happy: Stories & Recipes from a Year of Baking," offer a perfect blend of traditional flavours and innovative twists, ideal for Easter gatherings or any festive occasion.
Carrot Cake with Cream Cheese Mousse
Carrot cake is a timeless favourite, and Tanya Bush's version elevates it to new heights. This single-layer cake is renowned for its moist texture, achieved through a generous amount of olive oil and finely shredded carrots. The crumb is supple, with deep carrot notes complemented by a halo of cinnamon, cardamom, and nutmeg, creating a flavour profile that is both rich and comforting.
Prepared in just 10 minutes and baked for an hour, this cake serves 10 people and can be stored at room temperature for up to five days or frozen for three months. The accompanying cream cheese mousse adds a luxurious touch, made by whipping double cream and blending it with cream cheese, vanilla, and icing sugar for a smooth, tangy topping.
Recipe Details
For the carrot cake, ingredients include 190g of peeled and coarsely chopped carrots, 120g plain flour, and spices like cinnamon and cardamom. The mousse requires 114g double cream and 115g cream cheese. The process involves shredding carrots in a food processor, mixing dry and wet ingredients separately, and baking at 180C until golden brown. The mousse is prepared by beating cream to stiff peaks and folding it into a cream cheese mixture, then dolloped on the cooled cake and dusted with cinnamon.
Neapolitan Pavlova
For those seeking a more unexpected dessert, the Neapolitan pavlova is a showstopper. This dessert features a crisp strawberry meringue base, filled with bittersweet chocolate fudge sauce, tangy vanilla cream cheese whip, and bright strawberry compote. It is designed to be shared communally, making it a raucous pleasure for gatherings.
With a prep time of 10 minutes and a cook time of over four hours, this pavlova serves 8-10 people. The meringue is made from egg whites and granulated sugar, flavoured with strawberry Nesquik powder and vinegar for a unique twist. The fudge sauce combines double cream, brown sugar, dark chocolate, and cocoa, while the cream cheese whip adds a creamy contrast.
Preparation Steps
To make the pavlova, beat egg whites until stiff peaks form, incorporate cornflour and Nesquik, then bake at 110C for several hours until crisp. The chocolate fudge sauce is simmered with cream and sugar, then mixed with chocolate and cocoa. The cream cheese whip is made by beating cream cheese with icing sugar and vanilla, then adding cream. Assembly involves spooning sauce into the meringue indent, topping with whip and compote, and decorating with fresh strawberries.
These recipes not only showcase Tanya Bush's expertise in baking but also emphasise the joy of creating and sharing delicious desserts. Whether for a cosy family meal or a festive celebration, these dishes are sure to impress and delight.
