California Raisin Carrot Cake

AuthorCalifornia Raisins
Rating

RYAN WITCHER | EXECUTIVE PASTRY CHEF, MARINA BAY SANDS

California Raisin Carrot Cake
Yields1 Serving
California Raisin Olive Oil Cake
 214 g sugar
 1 lemon zest
 2 eggs
 104 g milk
 160 g first press extra virgin olive oil
 360 g cake flour
 8 g baking powder
 Pinch of salt
 70 g California Raisins, soaked in 30g dark rum, and puréed
Dehydrated California Raisin Kisses
 114 g egg white
 226 g granulated sugar
 4 g California Golden Raisins, soaked in 2g dark rum, and puréed
Carrot Sphere
 1 ½ g calcium chloride
 200 g fresh carrot juice
 1 g Xantham gum
 2 ½ g alginate
 500 g cold filtered water
 1 g sodium citrate
California Golden Raisin Fluid Gel
 50 g California Golden Raisins
 80 g simple syrup
 80 g water
 2 g granulated sugar
 2 g agar agar powder
Pecan Sand
 165 g granulated sugar
 60 g pecans, toasted
 1 vanilla pod, split and seeds scraped out
 2 lemon zest, chopped finely
 220 g butter, softened
 4 large eggs
 60 g all purpose flour
Cream Cheese Ice Cream
 750 ml milk
 275 g sugar
 75 g trimoline
 5 egg yolks
 500 g cream cheese
 30 g dark rum
GARNISH
 Micro cilantro
California Raisin Olive Oil Cake
1

Whip sugar, zest and eggs together until ribbon stage.

2

Add milk and olive oil, and mix until just combined.

3

Sift flour, baking powder and salt into the above mixture.

4

Fold in the California Raisin purée and do not over mix.

5

Place the mixture into an espuma container and release the foam mix into a plastic deli container.

6

Microwave for 20 seconds or until a toothpick poked in comes out clean. Then break apart and plate immediately.

Dehydrated California Raisin Kisses
7

Make a Swiss meringue with egg whites and sugar, then fold in raisin purée.

8

Pipe the meringue into mini tear drops on a silpat and place in a dehydrator overnight. Keep the meringue in the dehydrator until ready for use.

Carrot Sphere
9

Blend calcium chloride and carrot juice, and let rest for 1hr. Blend in Xantham gum and let mixture rest for 1hr.

10

Blend alginate and water together. Blend sodium citrate into the water mixture and let rest for 1hr.

11

Gently spoon desired carrot mixture amount into the alginate-water mixture.

12

Let mixture stand until a skin has formed on outside and centre is still liquid. Carefully remove the carrot sphere from liquid and dip into plain water to rinse. Keep chilled until assembly.

California Golden Raisin Fluid Gel
13

Combine California Golden Raisins with simple syrup and water in a pot and bring to a boil.

14

Combine sugar and agar agar powder, and whisk into boiling mixture. Cook on low heat for 5mins. Cool down mixture overnight until set.

15

Place mixture in blender and blend until smooth. Reserve mixture in piping bag for assembly.

Pecan Sand
16

Combine sugar and toasted pecans. Using a food processor, grind them into powder.

17

Cream sugar powder, vanilla seeds, lemon zest and butter together until light and fluffy.

18

Add eggs in three stages, taking care to scrape the bowl after each addition.

19

Fold in flour until just combined.

20

Pour batter onto a small sheet tray and bake at 180°C for 8mins, until a toothpick poked into the centre of the cake comes out clean.

21

Cool cake down and dice the cake into small cubes.

22

Place diced cake onto sheet tray and bake for 4mins until golden brown.

23

Cool cake down. Place in food processor and blend until a sandy texture is obtained.

Cream Cheese Ice Cream
24

Bring milk, sugar and trimoline to a boil. Temper in yolks and make a creme anglaise.

25

Cool the mixture down to 45°C and blend in cream cheese and rum. Let mixture rest overnight.

26

Place mixture into a Pacojet container and freeze. Spin ice cream right before plate assembly.

TO ASSEMBLE