Carrot & Chocolate Chip Cakes

Name: Carrot & Chocolate Chip Cakes
Yield: Makes 24 small cakes
Cuisine: British
Ingredients: 150 g (5½ oz/generous 1 cup) plain (all-purpose) flour; 25 g (1 oz/scant ¼ cup) ground almonds; 12 g (½ oz) baking powder; 100 g (3½ oz) whole eggs (about 2 eggs); 1 g (a pinch) ground cinnamon; 150 g (5½ oz) carrots grated; 150 g (5½ oz/¾ cup) caster (superfine) sugar; 75 g dark (bittersweet) chocolate (66% cocoa solids) chopped; 150 g (5½ oz/1⅓ sticks) unsalted butter melted

Preparation info

Makes
24
small cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Suzue first made these in the kitchens of The Savoy. She created her own twist on the British tea cake classic with the addition of chocolate and a subtle cinnamon note. They were a part of the famous afternoon lea selection while we were working there.

Ingredients

150 g (5½ oz/generous 1 cup) plain (all-purpose) flour
25

Europe
France
United Kingdom
Cake
Mediterranean
Vegetarian

Method

Sift the dry ingredients together twice in a bowl. Mix together the grated carrot and the eggs in a separate bowl. Fold the dry ingredients into the carrot and egg mixture.
Mix in the chopped chocolate and lastly the melted butter. Put in a container and rest in the fridge for 1 hour. Preheat the oven to