0 TAHINI, POMEGRANATE AND CORIANDER POTATO SALAD - SALADE DE POMME DE TERRES AU TAHINI, À LA GRENADE ET CORIANDRE ~ ♥ ~ A GUEST POST FOR JENN AT "THE LEFTOVER QUEEN"

I have known the lovely Jenn Campus for quite a while now and have been visiting "The Leftover Queen" since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

This home-spun culinarian has learned to cook from her maternal Calabrese Grandma, maternal Sicilian Grandfather, food adventurous mom and Scottish/German dad (who was famous for his “Leftover Soup”). It is then understandable why she is so passionate about using leftovers, being frugal and does a great job of whipping up healthy and economic meals from scrap.

Besides having a respectable and inspiring philosophy of life, being a real leftover queen and having an exciting genetic background (her DNA shows evidence of Scottish, English, German, Danish, Dutch, Mohawk and possibly Irish ancestry),  Jenn is also the creator of the "Foodie Blogroll", an ever-growing social network and community of thousands of food bloggers (as a matter of fact it is the biggest on the web) that offers weekly giveaways, many contests and a Publisher Program enabling you to earn revenue through advertising...

As she advocates healthy eating and enjoys creating gastronomic delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone: a refined, quirky and scrumptious "Tahini, Pomegranate And Coriander Potato Salad" which provides cheap nourishment, incredible pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs...

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "The Leftover Queen" in order to get a glimpse of my pictures, discover my recipe and have a look at Jenn's great site. Hopefully you'll enjoy my post...

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue vermontaise Jenn de "The Leftover Queen", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes nature sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que ma "Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre" vous plaira car elle est divinement colorée, fraîche et savoureuse. Cette création personnelle est une ode à une cuisine économique, à tendance végétarienne et qui est loin d'être insipide/fade, pas raffinée et inintéressante...

~ Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre ~

Recette par Rosa Mayland, Novembre 2011.

Pour 2-3 personnes.

Ingrédients Pour La "salade":

750g de Pommes de terre fermes, de petite taille

1 Carotte moyenne, grossièrement râpée

1 Poivron rouge, coupé en petits dés (voir remarques)

1 Oignon rouge (moyen), coupé en fines rondelles

30-40g de Jambon fumé, haché finement

50g de Noix de Grenoble, hachées grossièrement

Une grosse poignée de graines de grenade, ou selon goût

Coriandre fraîche, hachée, selon goût

Ingrédients Pour La "Sauce A Salade":

3 CS de Tahini

3 CS de Lait

1 CS d'Eau (ou plus si la sauce est trop épaisse)

1 CS de Vinaigre de malt

1 CS de Moutarde douce allemande (ou française - moutarde à l'ancienne)

1 CS d'Huile d'olive

1 CC de Crème de raifort

1 CC de Worcestershire sauce

1/2 CC de Sucre

1/3 CC de Paprika fumé

1/4 CC de Poudre d'oignon

Sel, selon goût

Poivre, selon goût

Méthode Pour La "Sauce A Salade":

1. Mélanger tous les ingrédients ensemble, jusqu'à ce que vous obteniez une sauce un peu épaisse, comme de la mayonnaise. 

Méthode Pour La "Salade":
2. Cuire les pommes de terres à l'eau jusqu'à ce qu'elles soit cuites, puis les égoutter et les laisser refroidir afin qu'elles deviennent tièdes. Les couper en deux dans la longueur.

3. Mélanger délicatement tous les ingrédients ensemble et ajouter la sauce, puis mélanger le tout.
4. Servir et décorer avec de la coriandre.

Remarques:
J'ai utilisé des pommes de terres Charlottes (pommes de terre), mais vous pouvez aussi utiliser d'autres variétés cireuses, comme la Désirée, Nicola, Bintje ou Kipfler qui sont parfaites pour faire des salades.

Quand j'ai fait cette recette les poivrons étaient encore de saison. Comme ils sont maintenant hors-saison, je vous recommande de les remplacer soit par 1 tasse  1 / 3 de courge muscade coupée en petits dés/fines allumettes ou la même quantité de choux de Bruxelles finement râpés ou de bettrave crue coupée en fines allumettes.

Si vous le désirez, il vous est possible de remplacer les noix de Grenoble par les noix de votre choix.

Idées de présentation:
Servir cette salade seule comme plat principal ou acompagnée de poisson fumé (saumon ou maquereau), rollmops, petites crevettes roses, d'oeufs cuits durs ou de viande froide.

0 SPICY CARROT & CHICKPEA TAGINE, LAROUSSE CUISINE BOOK REVIEW & THE FAIRY HOBMOTHER STRIKES AGAIN

Book Review:
"Tagines Et Couscous", Ghillie Basan (Editions Larousse)

Generally, I am someone who likes to get things done fast, because I hate to not put off to tomorrow what can be accomplished now. Yet sometimes, I can be quite a big procrastinator and suspend chores until a later time (next days, weeks or months) instead of taking care of business straight away.

Some months ago (at least 5 months ago), the Editions Larousse gracefully sent me a few of their new releases to review. Being a serious blogger, I carried out my assignement without delay and wrote lengthy posts about most of them. However, one single book was left aside. For some unknown reason and no matter how much I adore the subject it deals with, I never seemed to find the right moment to choose a recipe from it, put an article together, cook the dish and photograph it.

"Procrastination is like masturbation.
At first it feels good, but in the end you're only screwing yourself. "
- Author Unknown

Here's a confession. I am a perfectionist, I tend to take that task too seriously and put a lot of importance on delivering quality work, hence my refusal to get it done in a sloppy way and to dash the process. I guess that is why it took me ages to get my butt moving. Well, maybe...

I always promised myself to get the job finished by June as the cookbook contains lots of estival recipes using vegetables such as zucchinis, eggplants, bell peppers or tomatoes (I only buy seasonal and regional produces). Then, the summer holidays came and I felt that it would be waste of time if I blogged about this booklet while nobody is around or when everyone is too busy to read my critique. So, that is how I end up sharing with you my impressions on it only in October. Better later than never...

So, this Friday I have chosen to babble about "Tagines & Couscous" which is Ghillie Basan's smallish (144 pages long), but nonetheless extremely interesting publication which is a fabulous compound of scrumptious Moroccan tagine, coucous and side dish recipes (60 all in all).

Apart from being a restaurant critic and workshop host, this Scottish-based chef is also a cookery and travel journalist/writer whose articles appeared in magazines as well as newspapers (the Sunday Herald, Scotland on Sunday, BBC Good Food Magazine, TasteTurkey as well as Today’s Diet and Nutrition) and who has written a number of highly acclaimed books (over 20) about the traditional Middle-Eastern and Southeast Asian cuisines.

Ghillie Basan's book dispenses a wide variety of classic formulas for rich, hearty and aromatic meat (chicken, lamb, beef and duck), fish, seafood and vegetarian tagines (one-pots flavored with fragrant spices, cooked and served in heavy clay vessels called tagines which are generally painted and glazed - tagines are a dish as well as a piece of kitchenware), couscouses, sides (salads, ratatouilles and grilled vegetables), condiments (ras-el-hanout, harissa or preserved lemons) and desserts (melon or orange salads).

Her mouthwatering concoctions are delicious, colorful, spicy and authentic. Thanks to her easy to follow recipes, you'll be able to recreate an Oriental-style feast without trouble and in a matter of minutes as a majority of the casseroles demand less than 40 minutes of preparation. And you don't even need a the real vessel to cook them to perfection. As a mattrer of fact, you'll obtain the same results with a cast-iron pan.

The "Spicy Carrot & Chickpea Tagine" I am presenting today is just marvelously rustic, hearty and pungent. It is a quick, vegetarian, nourishing, versatile and refined cold weather meal that is common to areas of Morocco where meat is considered a luxury. It pairs really well with yoghurt and flatbread (check out my "Batbout M'Khamer" recipe). An excellent mezze item or main course!

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The Fairy Hobmother visited me and granted one of my wishes!
How cool is that?!

Many of you might have already heard about The Fairy Hobmother... For those who think that I've lost my marbles, watched too many fantasy films à la "Lords Of The Rings" and read quantities of epic novels, be reassured, everything is ok with me. I have not yet lost all my mental capacities and I am far from having taken any psychedelic drugs. No! I am just talking about someone who works with Appliances Online, an internet store which sells all sorts of home appliances ranging from cookers to washing machines. In his/her free time, he/she visits blogs and distributes out gifts (hand mixers, Amazon gift vouchers, washing machines, etc...) to individuals.

As you might have guessed by now, I am one of those happy few who got a visit from one of those good doers and was kindly offered a 50£ Amazon voucher! You can imagine how huge the grin on my face was when I received an e-mail annoucing me the news. I never would have thought that this could happen to me after visiting Angie's wonderful site. Incredible!

Well, dear readers, you can also be the next lucky one! Just leave a comment under this post, make a wish and cross your fingers. Who knows what will happen? In any case, I am pretty sure the Fairy is listening and is eager to fulfill your dream. Good Luck and many thanks to my kind Fairy Hobmother David!

~ Spicy Carrot & Chickpea Tagine With Turmeric And Cilantro ~

Adapted from "Tagines & Couscous" by Ghillie Basan.

Serves 2 (as a side dish).

Ingredients:
3 Tbs Olive oil
1 Onion, cut into half-moons
2 Cloves garlic, chopped finely
1 Tsp Ground turmeric
1 Tsp Cumin seeds
1/2 Tsp Ground cinnamon
1/4 Tsp Cayenne pepper
1/4 Tsp Freshly ground black pepper
1 Tbs Honey
3 Medium carrots, cut into thick slices (diagonally)
1 Can (400g) Chickpeas, drained
1 Tbs Rosewater
Fine sea salt, to taste
A small bunch cilantro, chopped finely
1/2 of An organic lemon, cut into wedges

Directions:
1. Heat the oil in a tagine or heavy bottomed pan (cast iron), add the onion and garlic. Saute until soft and slightly browned.
2. Add the turmeric, cumin, cinnamon, cayenne, black pepper, honey and carrots.
3. Pour in enough water to cover the carrots and cover with a lid. Cook gently for 10-15 minutes.
4. Toss in the chickpeas and check to make sure there's still enough water in the bottom of the tagine/pan, cover, and cook for another 5-10 minutes.
5. Add the rosewater and season with salt.
6. Remove from the heat and sprinkle the cilantro over the top.
7. Serve with the lemon wedges

Comments:
The rosewater is optional, but highly recommended as it adds a very interesting flavor to the tagine.

Serving suggestions:
Serve with a dollop of thick yogurt and some flatbread ("Batbout M'Khamer"). You can also scoop some of that tagine over some rice, couscous or bulgur.

~ Tajine De Pois Chiches Et Carottes Au Curcuma Et A La Coriandre ~

Recette adaptée du livre "Tagine Et Couscous" par Ghillie Basan, Editions Larousse.

Pour 2 personnes (comme accompagnement).

Ingrédients:
3 CS d'Huile d'olive
1 Oignon, coupé en demi-lunes
2 Gousses d'ail, hachées finement
1 CC de Curcuma moulu
1 CC de Graines de cumin
1/2 CC de Cannelle moulue
1/4 CC De Poivre de Cayenne
1/4 CC de Poivre noir moulu
1 CS de Miel
3 Carottes moyennes, coupées en tranches épaisses (en diagonal)
1 Boîte (400g) de Pois chiches, égouttés
1 CS d'Eau de rose
Sel de mer, à volonté
1 Petit bouquet de coriandre, haché finement
1/2 Citron bio, coupé en quartiers

Méthode:
1. Faire chauffer l'huile dans un plat à tajine ou une cocotte à fond épais (émail), puis ajouter l'oignon et l'ail et faire revenir jusqu'à tendreté (ils doivent être légèrement dorés).
2. Ajouter le curcuma, le cumin, la cannelle, le poivre de cayenne, le poivre noir, le miel et les carottes.
3. Verser suffisamment d'eau afin de couvrir les carottes et refermer avec le couvercle. Cuire doucement pendant 10-15 minutes.
4. Ajouter les pois chiches et assurez-vous qu'il y ait encore assez d'eau dans le fond du tagine/de la cocotte. Refermer avec le couvercle et laisser cuire encore 5-10 minutes.
5. Ajouter l'eau de rose et assaisonner avec le sel.
6. Retirer le tajine du feu/la cocotte et saupoudrer avec la coriandre.
7. Servir avec les quartiers de citron.

Remarques:
L'ajout d'eau de rose n'est pas obligatoire, mais fortement recommandé car la saveur du plat s'en voit réhaussée.

Idées de présentation:
Servir avec un peu de yaourt épais et du pain plat ("Batbout M'Khamer"). Vous pouvez aussi servir ce tagine sur du riz, du couscous ou du boulghour.

0 GINGERED CARROT CAKE COOKIES

Lately, I have been craving carrot-based treats and obssessed by carrot cake. I really love the unique flavor and extra moistness that this veggie confers to baked goodies. Most of the time the grated carrots are paired with spices when they are incorporated in cookie doughs or cake batters, and that is something I cannot resist...

Since I fancied to make some cookies, but had no wish for us (my boyfriend and I) to gobble the whole lot (18 pieces) like famished glouttons in front of TV while watching a Scandinavian movie (Norwegian or Swedish), I profited on the occasion that I was going to meet my friend Corinne the next day in order to offer her the half of the batch of cookies I had baked. I know that I cannot resist temptation and absolutely have no wish of getting larger hips, so that was the best thing to do. Besides, I always like to bring yummy gifts when I visit people.

Carrot cakes are very popular around the world and many variations exist (in Switzerland we even have our own version - Aargauer Rüblitorte) and it seems that carrot cookies are eaten with as much eagerness. This time, instead of roaming the net, I found what I was looking for in Dorie Greesnpan's "Baking: From My Home to Yours". This book is my "bible". I have already baked so many treats from it and they were all very successful, but had never tried Dorie's "Gingered Carrot Cake Cookies".

For once and contrarily to my habits, I decided to not alter much this recipe as it is already so perfect and contains so many different ingredients that it is difficult to add anything or make them any better. I did nonetheless operate a few minor changes - nothing revolutionary though. As I love a pronounced saltiness in my pastries I added some extra salt to the cookies - it really enhances their flavor, then I also I did the same with the gound ginger (I am a spice freak after all) and for the purpose of photography, I decorated my cookies with a little icing to make them look prettier and more photogenic.

Those easy to put together scone-like "Gingered Carrot Cake Cookies" are extremely pleasant with their delightful cakey soft and moist texture, perfectly crisp crust, delicate carrotty aromas, soul-uplifting richness and divine spiciness. They would grace perfectly the breakfast table and would taste haevenly when accompanied by a tall glass of ice cold milk. Highly addictive stuff!

~ Gingered Carrot Cake Cookies ~
Recipe adapted from "Baking: From My Home to Yours" by Dorie Greenspan.

Yields 18 cookies.

Ingredients:
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt (fine)
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup (180g) Unsalted butter, at room temperature
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1 Egg (~63g)
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Sweetened shredded coconut
1 Cup Raisins (dark or light)
1/2 Cup Coarsely chopped pecans (roasted)

Method:
1. Position the oven racks in the upper-middle and lower-middle positions and preheat the oven to 170° C (375° F). Line two baking sheets with baking paper or silicone baking mats.
2. In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg. Set aside. 3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add th e egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla.
4. Lower the speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix (the dough will be very thick, but don’t overbeat to incorporate the flour).

5. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
6. Spoon about 1 tablespoonful of dough (or use a large cookie scoop) onto the prepared baking sheets, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
7. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point (the cookies should be light brown and only just firm on top).
8. Delicately transfer the cookies to racks and cool to room temperature.

Remarks:
Feel free to replace the pecans by any other roasted nut of your choice. You can also use cranberries instead of raisins and ground cinnamon instead of ground ginger.
For more fun I have iced my cookies with plain icing.
Store the cookies in an airtight container at room temperature.

Serving suggestions:
Eat those cookies with a glass of ice cold milk or a good cup of tea or coffee.

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~ Cookies Mous Au Gingembre Et A La Carotte ~
Recette adaptée de "Baking: From My Home to Yours" par Dorie Greenspan.

Pour 18 cookies.

Ingrédients:
255g de Farine blanche
1 CC de Poudre à lever
1 CC de Sel de marin fin
1 1/3 de CC de Gingembre en poudre
1 Pincée de Muscade en poudre
180g de Beurre non-salé, à temperature ambiante
140g de Sucre cristallisé
80g de Sucre brun clair
1 Oeuf (~63g)
1/2 CC d'Extrait de vanille pure
1 Cup de Carottes rapées finement (~ 2-3, pelées et nettoyées)
90g de Noix de coco rapée et sucrée (épicerie US)
158g de Raisins secs (sombres ou clairs)
57g de Noix de pécan hachées grossièrement (torréfiées)

Méthode:
1. Positionner 2 grilles dans la partie centrale supérieure et inférieure du four et le préchauffer à 170° C. Recouvrir deux plaques avec du papier sulfurisé.
2. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever, le sel, le gingembre et la muscade. Mettre de côté.
3. A l'aide d'un robot ou d'un batteur à main, battre le beurre à vitesse moyenne afin qu'il soit crémeux. Ajouter les sucres et battre en pommade pendant 2 minutes supplémentaires (le mélange doit être mousseux et pâle). Ajouter l'oeuf et battre encore une minute, puis incorporer la vanille à vitesse moindre.

4. Toujours à vitesse basse, ajouter le mélange farine/épices en 2 ou 3 fois et battre seulement jusqu'à ce qu'il soit juste incorporé (la pâte sera épaisse, mais il ne faut pas trop la battre).
5. En utilisant une spatule en caoutchouc, incorporer les carottes, la noix de coco, les raisins et les noix de pécan.
6. Faire des tas à l'aide d'une cuillère à soupe ou à glace, en laissant un espace de 2.5cm entre chaque tas. Applatir légèrement le dessus de chaque cookies avec les doigts.
7. Cuire pendant 16 to 18 minutes, en changeant les plaques de place (alterner - les cookies doivent être légèrement dorés).
8. Transférer les cookies sur une grille et les faire refroidir complètement.

Remarques:
Les noix de pécan peuvent être remplacées par n'importe quelle noix torréfiée de votre choix, les raisins par des cranberries et le gingembre par de la cannelle en poudre.
Il est possible de décorer les cookies avec du sucre glace.
Conserver les cookies dans une boite hermétique, à température ambiante.

Idées de présentation:
Accompagner ces cookies d'un bon verre de lait très froid, d'un café ou d'une tasse de thé.

0 CARROT BUNDT CAKE - CAKE BUNDT

I have always been a big fan of carrot cakes (be they Swiss, American, Swedish, etc..., you name it!), but growing up as I child I very rarely got to eat that delicious speciality as my family didn't like that treat. And until now, at home, I never made any as "supposedly" my boyfriend doesn't like them...

Well, the other day, I was able to prove him that he did like carrot cake and that his aversion to this baked good was based on stupid preconceptions. Never had I seen a carrot cake hater GOOBLE a carrot cake with such enthusiasm LOL!

You see, with the arrival of spring, I had been craving carrot cake more than usual as I have been seeing it everywhere lately. Magazines, blogs, sites, stores, all present their own version. After seeing countless pictures of carrot cakes and having been deprived of that goodie for so long, it was impossible not to cave in. I HAD to bake a carrot cake no matter if I was going to be the only one eating it...

So, I looked a round and found a recipe that would both fulfill my carrot cake and Bundt cake (remember, I am also a Bundt cake amateur) cravings. Nicole Weston's blog "Baking Bites" offered the solution: a delightful "Carrot Bundt Cake" with icing.

This "Carrot Bundt Cake" is without a doubt very delicious and is a lot fluffier than classic carrot cakes baked in sheet cake pans. It is incredibly moist, super tender without being chokingly compact, heavy or annoyingly wet. It also has a wonderful buttery taste and is perfectly spicy. Not forgetting that the orange flavored icing adds some extra oomph to it. A well-balanced and lipsmackingly luscious cake that will disappear fast!

~ Carrot Bundt Cake ~
Recipe taken from the blog "Baking Bites" (USA) and slightly adapted by Rosa @ Rosa's Yummy Yums 2010.

Makes 1 cake/serves 12-14.

Ingredients for the "Bundt Cake":
2 1/2 Cups All purpose flour
2 Tsp Baking soda
1/2 Tsp Sea salt
2 1/2 Tsp Ground cinnamon
1/2 Tsp Ground allspice
1/4 Tsp Freshly ground nutmeg
2 1/2 Cups Sugar
3 Large eggs
2/3 Cup Unsalted butter, melted and cooled
1/2 Cup Orange juice (fresh, if possible)
zest of one organic orange
1 Tsp Pure vanilla extract
3 Cups Shredded carrots (from about 4 large carrots)
1 Cup Raisins
Ingredients for the "Orange Glaze":
1 Tbsp Unsalted butter, very soft
2 Tbsp Orange juice
A few drops orange extract
1 Cup Powdered sugar
Food coloring

Method for the "Bundt Cake":

1. Preheat oven to 180° C (350° F). Grease and flour a 10-inch bundt pan.
2. In a medium mixing bowl, whisk together flour, baking soda, salt and spices.
3. In the bowl of a mixer, whisk together sugar, eggs, butter, orange juice, orange zest and vanilla until smooth.
4. Pour the dry ingredients into the wet mixture and stir until almost combined. Stir in shredded carrots, followed by raisins (Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining).
5. Pour cake batter into prepared pan. Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.
6. Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) completely before frosting.
Method for the "Orange Glaze":
1. Whisk all ingredients together until smooth. Add in a few drops more orange juice in the event that the frosting is too thick to pour easily.
2. Scrape glaze into a plastic bag and snip off the corner. Drizzle over finished cake (it is best to have the cake on a serving platter or on a wire cooling rack, where the excess can drip off if it runs down the sides of the cake) as desired.

Remarks:
You can replace the raisins by any other dry fruit or nut of your choice.
This cake can be left plain, but I find that the icing is a great addition.

Serving suggestions:
Serve this cake with whipped cream and a cup of coffee or tea.

~~~~~~~~~~~~~~~~~~~~~~

~ Cake Bundt Aux Carottes ~

Recette tirée du blog "Baking Bites" (USA) et légèrement adaptée par Rosa @ Rosa's Yummy Yums 2010.

Pour 1 cake/pour 12-14 personnes.

Ingrédients pour le "Cake":
320g de Farine blanche
2 CC de Bicarbonate de soude
1/2 CC de sel de mer
2 1/2 CC de Cannelle en poudre
1/2 CC de Poivre de la Jamaïque en poudre
1/4 CC de Noix de muscade en poudre
525g de Sucre cristallisé
3 Gros oeufs
160g de Beurre non-salé, fondu et à température ambiante
120ml de Jus d'orange (frais si possible) Le zest d'une orange bio
1 CC d'Extrait de vanille naturelle
315g de Carottes rapées finement (~4 grosses carottes)
158g de Raisins secs
Ingrédients pour le "Glaçage A l'Orange":
15g de Beurre non-salé, très mou
30g de Jus d'orange
Quelques gouttes d'extrait d'orange
120g de Sucre en poudre
Colorant alimentaire

Méthode pour le "Cake":
1. Préchauffer le four à 180° C. Beurrer et fariner le moule à Bundt (25cm de diamètre).
2. Dans un bol moyen, mélanger la farine, la bicarbonate, le sel et les épices.
3. Dans le bol d'un robot de cuisine, battre ensemble le sucre, les oeufs, le beurre fondu, le jus d'orange, le zest et la vanille afin d'obtenir un mélange homogène.
4. Incorporer les ingrédients secs au mélange et mélanger. Ajouter les carottes et les raisins secs (les raisins et la carotte doivent être bien distribués dans la pâte).
5. Verser la pâte dans le moule et cuire pendant 45-50 minutes, jusqu'à ce que la pointe d'un couteau enfoncée dans le cake en resorte sèche.
6. Faire refroidir le cake dans le moule pendant 10 minutes puis le démouler sur une grille afin qu'il refroidisse complètement avant de le glacer.
Méthode pour le "Glaçage A l'Orange":
1. Mélanger tous les ingrédients afin d'obtenir un glaçage homogène. Si le glaçage est trop sec, ajoutez un peu de jus d'orange.
2. Glacer le cake.

Remarques:
Si vous n'avez pas de moule à gâteau Bundt, alors un moule à Kougelhopf fera l'affaire.
Vous pouvez remplacer les raisins par d'autres fruits secs ou des noix.
Ce cake peut être servi sans glaçage bien que je pense que ça serait dommage car le glaçage se marie parfaitement au cake et ajoute une touche gourmande.

Serving suggestions:

Servez ce cake avec de la crème chantilly et une tasse de café ou de thé.