Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

This recipe was inspired by and adapted from a carrot cake recipe I saw being made by Australian cook book author Donna Hay.

Serves 10-12 people

For the cake:
1 lb (450 grams) carrots — peeled and chopped
1 ¼ cups (140 grams) pecans 
3 oz dates — pitted and chopped
1 cup packed (200g) brown sugar 
1/3 cup (75g) sugar 
1/3 cup vegetable oil 
1/3 cup plain Greek yogurt 
3 eggs
2 teaspoons vanilla bean paste (or pure vanilla extract)
2 teaspoons ground cinnamon
½ teaspoon ground allspice 
1 ¾ cups (225g) unbleached all-purpose flour 
1 teaspoon baking powder 
1 teaspoon baking soda 

For the frosting:
8 oz (250 grams) cream cheese — softened 
4 oz (125 grams) mascarpone
â…“ cup confectioner’s sugar 
Zest and juice of 1 lemon  
1 teaspoon vanilla bean paste
4 oz granola (for topping)

1.    Preheat oven to 325°F. Lightly oil an 8-inch spring form pan, and then line the bottom of the pan with parchment paper.

2.    Place the carrots and pecans into a food processor fitted with a metal blade and process until finely chopped. Add the dates and sugars and process again until just combined. Scrape down the sides of the mixing bowl.

3.    Add the oil, yogurt, eggs and vanilla paste and process until just combined. It will look very wet at this stage – don’t panic!

4.    Add the spices, flour, bicarbonate of soda and baking powder and process for just a few seconds until the mixture has just come together.

5.    Pour/ scrape the cake batter into the prepared 8-inch round spring form pan. Bake for 50–55 minutes. When tested with a skewer it should come out just clean. Allow to cool in the tin. Once cooled, slice the cake in half, horizontally. Place the bottom half of the cake on a cake plate or cake stand.

6.    To make the mascarpone frosting, place the cream cheese, mascarpone lemon juice and zest, confectioner’s sugar and vanilla in a food processor and process until smooth. This can be made ahead of time.

7.    Spread one quarter of the frosting over the bottom layer of the cake. Place the second layer on top. Cover the entire cake with the remaining frosting and then top the cake with the granola.

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