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Red Hot Chiles Carrot Cake

Wednesday, 27 March 2013

Description

This recipe is from David Paul's Lahaina Grill in Lahaina, Maui. This dessert may make you sing and is a guaranteed hit at any fun affair. It's also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter. Read more spicy cake recipe ideas here.

Ingredients

At a glance
Cuisine
American
Vegetarian
Ingredient
Vegetable
Eggs
Chile peppers
Alcohol
Cooking Method
Bake
Heat Level
3
Chile
Cayenne
Piquin
Meal/Course
Dessert
Makes
16 pieces

3/4 pound butter
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
4 eggs
1 egg yolk
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/4 cups all-purpose flour
2 cups shredded carrots
10 piquin chiles, seeds and stems removed, ground finely in a spice mill (or substitute 1 teaspoon ground cayenne)
2 ounces simple sugar syrup
2 ounces cinnamon schnapps
1/4 cup chopped pistachios

Frosting:
1 cup water
1 pound sugar
1 cup egg whites
2 pounds unsalted butter
1 pound softened cream cheese

Methods/steps

Preheat the oven to 350 degrees F. Whip the butter, sugar and the vanilla together until creamy. Add the eggs in four portions until the eggs are absorbed. In a separate bowl, sift together the flour, baking soda, and cinnamon and add the dry mixture to the wet mixture in four portions. Next fold in the carrots and the piquins. Place the batter in a 10" round greased and floured cake pan, and gently tap the filled pan to remove any air bubbles. Bake for approximately 1 hour. Test the center of the cake with a toothpick; when it comes out clean the cake is done. Place the cake on a wire rack to cool. When cool, cut the cake into three layers. Moisten the layers with the syrup and schnapps.

For the frosting:
Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks. Add the liquid sugar to the egg whites in a slow, steady stream. Add the butter and cream cheese in small chunks. Whip the mixture into a smooth, creamy consistency. Frost the cake between the layers and assemble. Frost the outside of the cake. Coat the outside of the cake with chopped pistachios.

 

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