How to make carrot cake - The Victorian Way

Подробнее о видео

Buy your copy of our 'Victorian Way' cookery book:

Visit Audley End House and Gardens for yourself:

Join Mrs Crocombe in her kitchen as she prepares a carrot cake the Victorian way - but would you call this a cake?

English Heritage is a charity that cares for hundreds of historic sites in every corner of England. Find out how you can support our work here:

INGREDIENTS
• 6 big carrots, the redder the better;
• A crème pâtissière made with 250ml/½ UK pint of milk, 2 egg yolks, 25g/1oz flour, 55g/2oz sugar plus a little orange flower water and a knob of butter;
• 170g/6oz caster sugar;
• 3 eggs, of which 2 separated;
• 55g/2oz melted butter, plus more for greasing the tin;
• Fine breadcrumbs;
• Optional: Candied orange peel for garnish.

METHOD (A modern recipe based on Dolby’s Cook’s Dictionary (1830), a book we know Mrs Crocombe had access to)

Peel and trim the carrots, then boil them in slightly salted water until they're tender. Remove the cores, drain and then purée them. Put them in a big pan over a low heat and dry them out (you could also put them in a low oven). Cool.

Make a crème pâtissière using the proportions above and when done, mix in the carrot purée. Add 2 whole eggs and the yolks of 3 more, along with the melted butter and sugar. Whip the remaining 3 egg whites to stiff peak, then fold them through the mixture.

Prepare a cake tin or Charlotte mould by greasing it and lining it with fine breadcrumbs (as you would for a soufflé). Pour in your mixture, and bake for around 45 mins at 180°C / 340°F. Serve hot.

SUBSCRIBE TO OUR CHANNEL:
FIND A PLACE TO VISIT:
FOLLOW US ON TIKTOK:
LIKE US ON FACEBOOK:
FOLLOW US ON TWITTER:
FOLLOW US ON INSTAGRAM: