About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 24

Patisserie
Suzue first made these in the kitchens of The Savoy. She created her own twist on the British tea cake classic with the addition of chocolate and a subtle cinnamon note. They were a part of the famous afternoon tea selection while we were working there.

Posted by Creative Publishing international • Published 29th May 2014 • See Creative Publishing international's 96 projects » © 2024 William Curley, Suzue Curley · Reproduced with permission. · Recipe from Patisserie by William & Suzue Curley, published by Jacqui Small www.jacquismallpub.com.

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Chudames favorited Carrot & Chocolate Chip Cakes 06 Apr 21:44
ale_corason favorited Carrot & Chocolate Chip Cakes 30 May 06:53
Creative Publishing international published her project Carrot & Chocolate Chip Cakes 28 May 16:07

Step 1
Sift the dry ingredients together in a bowl. Mix together the grated carrot and the eggs in a separate bowl. Fold the dry ingredients into the carrot and egg mixture.
Step 2
Mix in the chopped chocolate and lastly the melted butter. Put in a container and rest in the fridge for 1 hour. Preheat the oven to 180°C (350°F/Gas 4).
Step 3
Take the mixture out of the fridge and spoon it into a piping (pastry) bag fitted with 12mm (1⁄2 inch) plain nozzle (tip).Pipe the cake mixture into the holes on the dome-shaped baking mat until three-quarters full.
Step 4
Bake for 12–15 minutes until golden brown. Leave to cool, then remove from the moulds.

Store in an airtight container and consume within 1–2 days.