Baking school is back! I forgot to photograph last week's pound cake, but it was pretty simple-looking anyway. In other news, I made marzipan carrots today:
This week: Carrot cake with cream cheese icing. Vegetables and desserts are not two things that go hand-in-hand, if you ask me, but the method used to make this was different from a typical batter-type cake. Eggs and sugar were heated over a double boiler and then whipped. Vanilla, lemon juice and rum was added and then shredded carrots and a mixture of graham crumbs, flour, ground almonds, cinnamon and baking powder were mixed in by hand (meaning I was elbow-deep in goo). I'll probably try a slice tomorrow - it actually smelled amazing coming out of the oven, so maybe I'll be sold on the idea then.
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