Carrot cake with vanilla custard

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

For the cake
85g/3oz flour
85g/3oz butter
85g/3oz sugar
1 egg
pinch of baking powder
seeds from 1 vanilla pod
2 carrots, peeled and finely grated
For the custard
200ml/7fl oz cream
100ml/3½fl oz milk
3 cardamom pods, crushed
seeds from 1 vanilla pod
3 egg yolks
4 tbsp sugar
1. Preheat the oven to 180C/350F/Gas 4. Butter a small cake pan.
2. Place the flour, butter, sugar, egg, baking powder and vanilla seeds into a food processor and blend for a few seconds until combined.
3. Fold in the grated carrots and pour the batter into the pan.
4. Bake for 15-18 minutes until the cake is cooked.
5. Meanwhile, make the custard.
6. Scald the cream, milk, cardamom and vanilla in a small saucepan.
7. Whisk the egg yolks and sugar in a large mixing bowl.
8. Pour in the milk and cream, stirring continuously to prevent the eggs from scrambling.
9. Pour the mixture through a sieve into a clean saucepan.
10. Gently stir the mixture over a medium heat until the custard begins to thicken.
11. Turn the cake out onto a serving plate and pour over the custard. Serve immediately.

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