Slow Cooked finally hit the shelves this week and what could be a better way to celebrate than a cake? (Clue: it has a cork you can pop, but I digress.) And what could be better than a cake you weren’t expecting? Surprise cake is, of course, always the best.
After months of feeling like I couldn’t really talk slow cooker stuff on the blog or Twitter so you didn’t feel that all the best stuff in Slow Cooked had been given away before you got your copy, publication has released my inner slow cooker mojo again. I’ve felt hugely inspired to cook again in the slow cooker and I’ve been keen to try new techniques again.
I happened to see Imran from Elephant in Brixton Village during the week as we promote the Brixton Blog crowdfunder and since it was the first really cold day in there of the autumn/winter, he had made some fantastic warming semolina in the tradition of very sweet comfort dishes from Pakistan and India and it got me thinking how much I love those milky desserts from the subcontinent.
I have a particular love for gajar ka halwa or carrot pudding which is made from slow cooking carrots and milk into a soft sticky super charged version of condensed milk sprinkled with pistachios to serve. I’ve had a notion to make it in the slow cooker for ages and wouldn’t you know it, I had a whole bag of carrots needing used up.
Unfortunately I didn’t have any of my usual storecupboard standby of evaporated milk and had to use whole milk instead which has a tendency to become a little bit grainy and burnt tasting in the slow cooker. I then compounded this by stupidly setting it to high rather than low and leaving it in about three hours longer than needed, ending up with curdled looking milk and halwa that wasn’t aesthetically pleasing enough to eat on its own this time. It worked perfectly next time though with the right milks. Evap and condensed milks are slow cooker saviours.
Rather than throw it in the bin, it occured to me that it could be recycled into a amazing spiced carrot cake which is how I came to be celebrating my second book this year with a whole cake to myself. To be fitting, I baked it in the slow cooker itself which is basically a slightly more grown up version of those Easy-Bake ovens you get when you’re a kid. Thanks to The Crafty Larder, Farmersgirl Kitchen and BakingQueen74, I’ve discovered you can use cake tin liners in the slow cooker instead of the sheets of reusable baking liner I’ve been using and you can create easy slab style cakes without greasing tins and turning the oven on.
Slow Cooker Carrot Halwa Cake (adapted from Recipes from Brixton Village)
For the halwa:
- 500g carrots, peeled and grated
- 1 x 400ml can evaporated milk
- 1 x 297ml can condensed milk
- 75g light brown sugar
- 6-8 green cardamom pods, seeds crushed
- pinch sea salt
- 50g sliced pistachios to serve
- 50g sliced almonds to serve
For the cake:
- 200ml sunflower or vegetable oil
- 200g sugar
- 3 eggs, separated
- 200g self raising flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 350g halwa (or grated carrot)
- 1 tablespoon ginger cordial (optional)
- 300g cream cheese
- 50g icing sugar
- 1 lemon, zested and juiced
Start by making your halwa. It’s incredibly simple if you don’t oversleep like I did and overcook it. Peel and grate your carrots, either with a box grater or food processor. Place into a slow cooker crock you have greased slightly with oil or butter. Press the carrots down so they are half way between loose and tightly packed.
Pour the evaporated and condensed milks over them. Sprinkle with the sugar, salt and cardamom and then put the lid on. Traditionally a pinch of saffron would be used too, but I don’t have it in my kitchen. Set the slow cooker to low and cook for 8 hours. The carrots will soften and break down into the slow cooked milk which creates a toffeeish dish. Stir the nuts through it. You could serve it as it is, but it was fantastic in the cake.
The cake is adapted from page 153 of Recipes from Brixton Village and uses the technique of whipping oil and sugar together to a syrup to make the moistest cake possible. This carrot cake is so good it has stopped me pining for my lost recipe for Nigella’s Venetian carrot cake from Vogue.
Line your slow cooker with a sheet of reusable baking liner or set a 9 inch cake tin liner into the crock. I find it’s easiest to line it first then set the liner in as you only have to lift one sheet that way instead of fumble with oven gloves.
Pour the oil into a large bowl and using an electric hand whisk, beat the sugar into it for about 3-4 minutes until it is a glossy syrup. Add the egg yolks one at a time. The mixture will get glossier with each one.
Beat in the flour, spices, halwa and ginger cordial if using, stopping when combined. Wash the beaters of your electric whisk well and in a clean grease free bowl, whisk the egg whites until soft peaks. Fold them into the mix to create a light pillowy looking batter.
Pour the batter into your prepared slow cooker. Cover the top of the crock with double folded kitchen towel or a clean tea towel. This stops the condensation in the slow cooker from dripping down into your cake and making it damp. I prefer the kitchen roll as I find the tea towel can lower the temperature of the slow cooker too much and add cooking time. Bake the cake for 2 hours 30 minutes. Check the centre with a toothpick. It should come out clean. Give it another 20 minutes even time if it doesn’t.
Lift the cake out and cool on a rack. If using the liner, don’t peel it away until the cake is completely cooled or the little edge bits will pull off and the cake will look picked at. Make the frosting by beating the cream cheese, icing sugar and lemon juice and zest together.
Use a bread knife to carefully cut across the cake from side to side to create two sandwich layers. Fill with the zesty cream cheese frosting and serve in slices. It will keep for 48 hours with the frosting and 5 days without. I have to say, it didn’t last that long in my house…