Food feature: Louth chef Steven Bennett shares his recipe for carrot cake with edible soil

Carrot cake with added edible soil. Food Styling: Charlotte Hay. Photo Credit: Christopher Waud.
Carrot cake with added edible soil. Food Styling: Charlotte Hay. Photo Credit: Christopher Waud.
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This month Louth chef Steven Bennett of the Comfy Duck, based at the Oaklands Hall Hotel in Laceby is sharing another dessert recipe that is featuring on their Lincolnshire Show-inspired Afternoon Tea Menu.

“These individually served desserts are the perfect showstopper for any summer picnic or party, and super easy to recreate at home,” Steve explained.

Louth chef, Steven Bennett.

Louth chef, Steven Bennett.

In this month’s column he is showing us how to make a carrot cake pot, fully loaded with edible soil.

The ingredients you’ll need: Carrot cake - 250g self raising flour, two teaspoons of ground cinnamon, 400g of caster sugar, 350ml vegetable oil, four eggs, 350g grated carrots and 120g of chopped walnuts.

To make the buttercream you’ll need: 225g of cream cheese, 110g butter, softened, 450g icing sugar, 120g chopped walnuts and one teaspoon of vanilla extract.

Here are the ingredients you will need to get in order to make the edible soil: 70g plain chocolate, finely chopped, 100g caster sugar and two tablespoons of water to finish.

To make this fun dessert, just follow these simple instructions.

To make the carrot cake: Pre-heat the oven to 180ºc and grease two 23-24cm round cake tins. In a medium bowl, combine flour, cinnamon and sugar.

Gradually add the oil and eggs, mixing until combined, and fold in the carrots and nuts.

Divide the cake mixture between the two cake tins and bake for 25-30 minutes.

To check if they’re cooked, place a skewer in the centre, and it will come out clean once cooked.

Leave the cakes to cool and leave to one side.

To make the edible soil: Heat the sugar and water in a pan to 130ºc.

Once golden and all of the sugar has dissolved, remove from the pan and whisk in the chocolate bits, stirring continuously and making sure all of the sugar coats the chocolate.

Leave to one side to cool, until ready to use. This can be stored in an airtight container.

And finally to make some buttercream for added decoration to the pudding: Cream together the butter, sugar and cream cheese and the stir in walnuts and vanilla.

Once the cakes have cooled, take a large mixing bowl and crumble in the sponge.

Line up your miniature plant pots and place in a spoon full of crumbled carrot cake and dollops of cream cheese, until filled.

Sprinkle with edible soil and decorate with your favourite edible flowers or herbs.

Steve added: “In June this year, we’re heading to the Lincolnshire Show to host our very first Pop-Up-Restaurant with The Comfy Duck.

Over the two days, we’ll be showcasing our Gin and Prosecco Bar, featuring Louth’s very own Pin Gin, Belvoir Presses and Cordials and Villa Sandi Prosecco, alongside our delicious brunch and afternoon tea menu.

“So if you’re heading to the show this year, make sure you come and find us. We would love to see you.”

To book your table on June 21 and 22 at the Lincolnshire Show, call: 01472 872248 or you can email: info@thecomfyduck.co.uk.