Giselle Courteau: Financier Carrot Cake

Ingredients:

Candied Walnuts:

•    ¼ cup sugar
•    ¼ TSP ground cinnamon
•    ¼ TSP salt
•    1 large egg white
•    2 TSP water
•    1 ½ cups whole walnuts
•    10 thin carrot ribbons

Carrot Cake:

•    1/3 cup + 1 TSP unsalted butter
•    1 ¼ cups icing sugar
•    1 cup almond flour
•    ¼ cup all-purpose flour
•    ¼ TSP salt
•    ¼ TSP ground ginger
•    1 TSP vanilla extract or vanilla paste
•    ¼ TSP ground cinnamon
•    5 large egg whites
•    ½ cup packed, grated carrot

Cream Cheese Frosting:

•    ½ cup unsalted butter, at room temperature
•    1 cup cream cheese, at room temperature
•    ½ cup sifted icing sugar
•    ½ TSP vanilla extract or vanilla paste

Instructions:

For the candied walnuts:

1.    Pre-heat oven to 250 degrees Fahrenheit.
2.    Line a baking sheet with parchment paper.
3.    In a small bowl, combine the sugar, cinnamon, and salt.
4.    In a separate bowl, whisk the egg white and water together until frothy. Add the sugar and walnuts to the egg mix and mix to coat well. Stir in the carrot ribbons.
5.    Spread the walnuts out on the parchment paper, and the carrot ribbons on the other side. Bake for 1 hour, or until golden brown, stirring every 15 minutes.

For the Financier carrot cake:

1.    Preheat your oven to 425 degrees Fahrenheit.
2.    Line your 8-inch round cake pan with parchment paper and spray with non-stick cooking oil.
3.    Make browned butter by melting the butter in a small saucepan over medium heat. Once fully melted, it will start to foam. Start whisking and continue to cook until the butter is a dark golden brown and has a nutty aroma. Set aside to cool.
4.    Sift together the icing sugar, almond flour, all-purpose flour, and spices in a large bowl. Make a well in the centre and pour in the 5 egg whites and the vanilla. Mix until well combined.
5.    Add the cooled browned butter in two parts, whisking between each addition. Make sure to use a spatula to get it all out of the bowl, the dark brown sediment is loaded with a nutty flavour that will make all the difference to your cake.
6.    Add the grated carrot and mix until combined. Pour the batter into the prepared cake pan.
7.    Bake for 25 to 28 minutes, until the cake is a dark golden brown around the edges and starting to brown on top. Allow the cake to cool in the pan and then gently run a knife around the edge of the pan and flip the cake out. Make sure it is completely cooled before frosting.

For the cream cheese frosting:

1.    Place the butter in a stand mixer bowl and whip on medium speed for two minutes. Transfer to another bowl and set aside.
2.    Place the cream cheese in the same original bowl and whip on medium speed for two minutes. Add the whipped butter back in and whip together until well incorporated.
3.    Turn the mixer off and add half the icing sugar. Mix on low speed until well combined. Repeat with the remaining icing sugar. Add the vanilla, turn the mixer to medium-high and whip for another 30 seconds, or until light and fluffy. Scrape down the sides of the bowl as needed.

To finish the cake:

1.    Fill a piping bag with the cream cheese icing. Pipe the frosting on top of the cake in concentric circles or any decorative pattern. If you don’t have a piping bag, use a knife to spread the icing evenly.
2.    Top with the candied walnuts and pieces of carrot ribbons.