Get busy in the kitchen and bake this special dessert (photo is representational)
Chef Sanjana Patel, one of the most distinguished bakers in India, and co-founder, creative director and executive chef at La Folie says she owes her baking and patisserie skills to her grandmother. “My nani (maternal grandmother) mentored me when I felt alone in the field. She escaped from Lahore to Ahmedabad with three children during the India-Pakistan partition. To sustain her family, she started cooking, baking and teaching home science,” recalls the chef.
Patel’s grandmother loved gardening and the former recalls joyous summer holidays spent making carrot halwa cake from carrots picked from their own garden. “My grandmother was loving, caring, a great baker, teacher and mentor. She moulded me into the chef I am today and even the person I have become. It says a lot about the cake too; because my grandmother always believed in getting the flavour and texture right, out of anything she cooked,” she says, adding that slow cooking and using time as an ingredient is the key to baking and getting things right. “Some other things my grandmother taught me was to always use clarified butter instead of oil—which is just warming the butter before adding it to the mix. Sometimes, she even used gajar halwa instead of sugar to spruce things up!” she says with a smile.
The chef suggests using winter carrots instead of the orange ones. “Another great tip to keep in mind is to use muscovado sugar instead of castor sugar to add some moisture. Lastly, using fresh walnuts (not rancid) will add to that additional crunch and overall taste,” she says, adding that while there are multiple ways to go about a recipe, she likes to stick to her nani’s recipe. “It’s so close to my heart and reminds me of her,” she adds.
Grandma’s Carrot Cake by Chef Sanjana Patel, Co-founder, Creative Director and Executive Chef at La Folie
Ingredients
130 gm clarified butter
120 gm all-purpose flour
4 gm soda bicarbonate
170 gm castor sugar or cane sugar
85 gm eggs
1 gm salt
4 gm ground cinnamon
158 gm grated carrots
40 gm chopped walnuts
Instructions
1. In a large round bottom bowl, mix all dry ingredients with the eggs and whisk for 5 mins.
2. Grate the carrots, chop the nuts and add them into the mix.
3. Transfer to an 8-inch round cake ring.
4. Bake at 160°C for 45 mins or till cooked.
5. Allow it to cool for 10 mins in the tin before removing and placing it on a cool rack.
6. Garnish the cake with marzipan and orange marmalade.
ALSO READ:
September 14, 2020 at 11:30AM
https://ift.tt/32pANqe
Chef Sanjana Patel of La Folie shares the recipe of her special carrot cake that reminds her of grandma - Architectural Digest India
https://ift.tt/2V2KNkZ
carrot
No comments:
Post a Comment