It’s not very often that I experiment with Indian cuisine, but when I do, I try to keep it contemporary.
Baked carrot halwa, a carrot semolina cake, doused in a saffron, cardamom glaze topped with a vanilla cream. This could double up as a starter or dessert.
Baked Carrot Halwa
1 cup yoghurt
2 Carrots peeled and chopped roughly
2/3 cup sugar
3/4 cup semolina
1 tsp ground cardamom
1/2 cup self raising flour
1/2 tsp baking powder
1/3 cup ground almonds
In a food processor, blitz carrots and yoghurt till smooth. In a bowl of a stand mixer, mix eggs, yoghurt/carrots, sugar, cardamom, semolina, oil and ground almonds. Sift in self raising flour and baking powder, mix. Pour into a 23cm greased cake tin, or square oven safe dish. Bake for 25 to 30 min or until an inserted skewer comes out clean, on 180°C.
Saffron, Cardamom Glaze
1/3 cup castor sugar
1 tin evaporated milk
Pinch of saffron
1/2 tsp ground cardamom
Stick blend and pour over the hot cake. Allow the cake to cool, refrigerate.
1 1/2 cups whipping cream
3 Tblsp castor sugar
2 tsp vanilla
Whip together and spread over cooled cake. Sprinkle with pistachios.
Slice the cake and serve from the glass dish.
Best served at room temperature.