Followed by some 26k subscribers who love to follow her gourmet and romantic universe on Insta, Alice Roca ( @aliceinfood ), expatriate stylist in Perche, has just released a highly anticipated collection, mixing her inspirations from fashion and her practical, reusable recipes with family.
“ This cake is an alternative version of the classic carrot cake. Its strengths are the softness and melting of the squash which provide a delicious texture, as well as its spicy side which warms up at snack time. This cake lends itself well to the use of more complete or different flours. Here, I use spelled but it can be T80 or even rice flour. ”
For 6 to 8 people (1 mold 26 cm in diameter)
Preparation 20 min
Cooking 50 min to 1 h
The ingredients for the shopping list:
250 g grated squash
100 g grated carrot
6 eggs
100 g of whole sugar
100 g brown sugar
150 g of neutral oil
50 g of milk (vegetable or animal)
160 g of T80 flour
80 g of raisins
100 g of roasted and crushed hazelnuts or walnuts
1 C. baking powder
1 C. 4 teaspoon mix
1 C. cinnamon
1 C. powdered ginger
1 pinch of salt
Orange and lemon zest
Orange peel powder (optional)
For the icing
80 g icing sugar
30 g unsalted butter
Lemon juice
For decoration
Edible dried flowers (pomegranate flowers or rose petals)
Candied citrus
Chopped roasted hazelnuts or walnuts
The recipe for 6 to 8 people:
Preheat your oven to 180 ° C. Combine all the dry ingredients on one side: flour, raisins, hazelnuts or walnuts, baking powder and spices.
In a bowl, whisk the eggs with the oil, sugar and milk. Add the finely grated squash and carrot and the citrus zest.
Pour the liquid mixture into the dry mixture. It doesn't matter if there are any lumps left.
Bake for 40 to 50 minutes until the knife blade comes out barely damp. Immediately place in an airtight metal box to keep the maximum softness.
For the icing : in a small saucepan, melt the butter with the icing sugar, adjust the texture with the lemon juice. Pour over the cake and immediately place the dried flowers, hazelnuts or walnuts, candied citrus fruits. Store it under a bell at room temperature.
Alice In Food - À ma table, First editions, € 29.95
© Alice Roca
