Sticky orange carrot cake pudding with mascarpone cream

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How to make Sticky orange carrot cake pudding with mascarpone cream

  • Yield : 8
  • Prep Time : 0:25
  • Cook Time : 1:50
  • Total Time : 2:15

Ingredients

  • 90g unsalted butter, softened, plus extra for brushing pan
  • 1 cup (150g) raisins, coarsely chopped
  • 3/4 teaspoons bicarbonate of soda
  • 1 1/2 cups (225g) plain flour
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons ground cinnamon
  • 1 1/2 cups (330g) packed brown sugar
  • 2 large oranges, zest finely grated, juiced
  • 2 Coles Australian Free Range Eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 2 carrots, peeled, coarsely shredded (about 1 cup)
  • 1/2 cup (50g) walnuts, coarsely chopped

Mascarpone cream

  • 2/3 cup (160ml) thickened cream, chilled
  • 1/2 cup (125g) mascarpone, slightly softened
  • 1/4 cup (40g) icing sugar, sifted

Method

  • Step 1 Position rack in centre of oven and preheat oven to 175C (155C fan-forced). Generously brush a 22cm x 12cm loaf pan with softened butter and line the base with baking paper.
  • Step 2 In a medium saucepan over high heat, bring raisins and 1/2 cup (125ml) water to boil. Reduce heat to medium. Simmer for 4 mins or until raisins are tender and liquid has evaporated. Stir in bicarbonate of soda. Remove from heat. Cool.
  • Step 3 In a small bowl, stir flour, baking powder, cinnamon and 1/4 teaspoon salt to blend. In a large bowl, using an electric hand mixer, beat 90g butter, sugar and 11/2 teaspoon orange zest on medium-high speed, scraping down side as needed, for 2 mins or until blended. Add eggs and vanilla and beat for 1 min or until batter is light and airy. Reduce speed to low. Add 3/4 cup (185ml) orange juice in 2 batches, alternating with flour mixture. Beat on medium-high speed for 1 min (batter may appear split but this will not affect finished cake). Fold in raisins, carrots and walnuts.
  • Step 4 Pour batter into prepared pan. Wrap pan tightly with plastic wrap. Place in a 33cm x 22cm baking dish. Add enough boiling water to come halfway up sides of pan. Cover baking dish tightly with foil. Carefully transfer dish to oven. Bake for 1 hour 45 mins or until cake springs back when gently pressed and a toothpick inserted into centre comes out clean. Remove foil and plastic wrap. Transfer pan to a wire rack for 10 mins to cool. Turn onto a serving platter. Slice.
  • Step 5 To make mascarpone cream, in a medium bowl, using an electric hand mixer on medium speed, beat cream, mascarpone and sugar until soft peaks form. Serve with the cake.

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