Recipes, re-invented from cooking shows
Easy Fig and Walnut Carrot Cake
Prep. Time:
Baking Time:
Total Time:
30 mins
30 mins
2 hours
Serves:
10-12 slices (one 20cm / 8-inch two-layer cake)
An easier take on Giuseppe's Fig and Walnut Carrot Cake from Great British Bake Off ™ Season 12. The three tiers become two, the cooked fig-and-walnut jam is swapped for shop-bought fig jam stirred with chopped walnuts, and the candied carrot curls and frosting-dam work are dropped — leaving the sam...
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Ingredients
FOR THE CARROT SPONGES:
3 large eggs, room temperature
200g light brown soft sugar, packed
1 tsp vanilla extract
110ml sunflower oil (or other neutral oil)
250g carrots, coarsely grated (about 3 medium)
Zest of 1 unwaxed orange
300g plain (all-purpose) flour
1 tbsp / 12g baking powder
2 tsp / 5g ground Ceylon cinnamon
½ tsp ground ginger
¼ tsp fine salt
120g ground almonds (blanched, fine)
150ml fresh orange juice (about 1-2 oranges)
FOR THE FIG AND WALNUT FILLING:
200g shop-bought fig jam (or fig preserve)
40g walnuts, finely chopped
FOR THE ORANGE CREAM CHEESE FROSTING:
100g unsalted butter, softened
200g icing (powdered) sugar, sifted
1 tsp vanilla bean paste (or vanilla extract)
Zest of 1 unwaxed orange
180g full-fat cream cheese, cold
TO DECORATE:
50g walnut halves
1 fresh fig, cut into wedges
EQUIPMENT:
Electric hand whisk or stand mixer
Two 20cm (8-inch) round cake tins
Baking paper
Box grater
Cooling rack
Baking tray
Method
STEP 1: PREP THE TINS AND OVEN
Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Grease two 20cm (8-inch) round cake tins and line the bases with baking paper.
STEP 2: WHISK THE EGGS AND SUGAR
Using an electric hand whisk (or a stand mixer with the whisk), whip the eggs, light brown sugar and vanilla extract on high until pale, roughly tripled in volume and falling in thick ribbons — this is what gives the cake its lift.
STEP 3: ADD THE OIL
With the beaters running, stream in the sunflower oil in a slow, steady trickle.
STEP 4: FOLD IN CARROT AND ORANGE
Fold in the grated carrots and orange zest by hand.
STEP 5: ADD THE DRY INGREDIENTS
Sift in the flour, baking powder, cinnamon, ginger, salt and ground almonds. Fold on the lowest speed (or by hand) until just combined.
STEP 6: ADD THE JUICE AND DIVIDE
Pour in the orange juice and mix briefly to a smooth batter. Divide evenly between the two prepared tins.
STEP 7: BAKE
Bake for 28-32 minutes, until a skewer inserted in the centre comes out clean and the sponges spring back to a light touch.
STEP 8: COOL COMPLETELY
Rest the sponges in their tins on a cooling rack for 10 minutes, then turn out, peel off the baking paper and cool completely on the rack, about 45 minutes. They must be fully cool before frosting, or the frosting will slide.
STEP 9: MIX THE FIG AND WALNUT FILLING
Stir the fig jam and chopped walnuts together in a small bowl. That is the whole filling — no cooking needed.
STEP 10: TOAST THE WALNUTS
Scatter the walnut halves on a baking tray and toast in the oven (still warm from the cake, or set to 180°C) for 6-8 minutes, until fragrant. Leave to cool.
STEP 11: MAKE THE FROSTING
Beat the softened butter and sifted icing sugar together until pale and fluffy, 3-4 minutes. Beat in the vanilla bean paste and orange zest.
STEP 12: ADD THE CREAM CHEESE
Add the cold cream cheese and beat only until just combined — overbeating turns the frosting loose.
STEP 13: FILL THE CAKE
Set one sponge on a plate or stand. Spread over about a third of the frosting, then spoon the fig and walnut filling on top, leaving a small clear border at the edge so it does not squeeze out.
STEP 14: FROST THE TOP
Place the second sponge on top. Spread the remaining frosting over the top, and thinly around the sides if you like, swirling it attractively.
STEP 15: DECORATE AND SERVE
Scatter the toasted walnuts over the top and arrange the fresh fig wedges just before serving, as fresh figs soften quickly. Serve at cool room temperature.
Instructions
FOR THE CARROT SPONGES:
3 large eggs, room temperature
200g light brown soft sugar, packed
1 tsp vanilla extract
110ml sunflower oil (or other neutral oil)
250g carrots, coarsely grated (about 3 medium)
Zest of 1 unwaxed orange
300g plain (all-purpose) flour
1 tbsp / 12g baking powder
2 tsp / 5g ground Ceylon cinnamon
½ tsp ground ginger
¼ tsp fine salt
120g ground almonds (blanched, fine)
150ml fresh orange juice (about 1-2 oranges)
FOR THE FIG AND WALNUT FILLING:
200g shop-bought fig jam (or fig preserve)
40g walnuts, finely chopped
FOR THE ORANGE CREAM CHEESE FROSTING:
100g unsalted butter, softened
200g icing (powdered) sugar, sifted
1 tsp vanilla bean paste (or vanilla extract)
Zest of 1 unwaxed orange
180g full-fat cream cheese, cold
TO DECORATE:
50g walnut halves
1 fresh fig, cut into wedges
EQUIPMENT:
Electric hand whisk or stand mixer
Two 20cm (8-inch) round cake tins
Baking paper
Box grater
Cooling rack
Baking tray
Heading 5
Ingredients
STEP 1: PREP THE TINS AND OVEN
Preheat the oven to 180°C / 160°C fan / 350°F / Gas 4. Grease two 20cm (8-inch) round cake tins and line the bases with baking paper.
STEP 2: WHISK THE EGGS AND SUGAR
Using an electric hand whisk (or a stand mixer with the whisk), whip the eggs, light brown sugar and vanilla extract on high until pale, roughly tripled in volume and falling in thick ribbons — this is what gives the cake its lift.
STEP 3: ADD THE OIL
With the beaters running, stream in the sunflower oil in a slow, steady trickle.
STEP 4: FOLD IN CARROT AND ORANGE
Fold in the grated carrots and orange zest by hand.
STEP 5: ADD THE DRY INGREDIENTS
Sift in the flour, baking powder, cinnamon, ginger, salt and ground almonds. Fold on the lowest speed (or by hand) until just combined.
STEP 6: ADD THE JUICE AND DIVIDE
Pour in the orange juice and mix briefly to a smooth batter. Divide evenly between the two prepared tins.
STEP 7: BAKE
Bake for 28-32 minutes, until a skewer inserted in the centre comes out clean and the sponges spring back to a light touch.
STEP 8: COOL COMPLETELY
Rest the sponges in their tins on a cooling rack for 10 minutes, then turn out, peel off the baking paper and cool completely on the rack, about 45 minutes. They must be fully cool before frosting, or the frosting will slide.
STEP 9: MIX THE FIG AND WALNUT FILLING
Stir the fig jam and chopped walnuts together in a small bowl. That is the whole filling — no cooking needed.
STEP 10: TOAST THE WALNUTS
Scatter the walnut halves on a baking tray and toast in the oven (still warm from the cake, or set to 180°C) for 6-8 minutes, until fragrant. Leave to cool.
STEP 11: MAKE THE FROSTING
Beat the softened butter and sifted icing sugar together until pale and fluffy, 3-4 minutes. Beat in the vanilla bean paste and orange zest.
STEP 12: ADD THE CREAM CHEESE
Add the cold cream cheese and beat only until just combined — overbeating turns the frosting loose.
STEP 13: FILL THE CAKE
Set one sponge on a plate or stand. Spread over about a third of the frosting, then spoon the fig and walnut filling on top, leaving a small clear border at the edge so it does not squeeze out.
STEP 14: FROST THE TOP
Place the second sponge on top. Spread the remaining frosting over the top, and thinly around the sides if you like, swirling it attractively.
STEP 15: DECORATE AND SERVE
Scatter the toasted walnuts over the top and arrange the fresh fig wedges just before serving, as fresh figs soften quickly. Serve at cool room temperature.
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