Eric Lanlard’s carrot and pumpkin celebration cake
- November 2018
- Serves 24
- Hands-on time 40 min, Oven time 20-25 min, plus cooling
We couldn’t celebrate delicious. magazine’s 15th birthday without a cake – and who better to create it than master pâtissier Eric Lanlard? This glorious autumnal recipe (there’s pumpkin in it, adding a rich, moist texture) is as simple to make as it is impressive… a spectacular centrepiece. Thanks, Eric!
- 23.6g (10.7g saturated)
- 5.4g (31.1g sugars)
Be careful not to overmix the cake batter when folding in the chopped nuts and sultanas. The cake needs to be generous and chunky to keep it light.
Make the caramelised nuts up to a day ahead. Wrap a few tablespoons of uncooked rice in baking paper and prick with a pin, then put in an airtight container with the nuts to prevent any moisture in the air making the caramel sticky.
The batter is quite thick. Add extra milk to loosen if needed in step 2.
Make the cakes up to 48 hours ahead. Cool, wrap in non-stick baking paper and cling film and store in a cool place. Cooked, puréed
Cooked, puréed pumpkin is available in cans and is great for tarts and cakes
as well as savoury dishes. Buy it from large supermarkets.
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