Hello and welcome to what is yet another post about mini layer cakes (more to come) featuring poor quality photos that don’t seem to want to enlarge very well 😦
I’ve been meaning to try a frosting using quark (strained yogurt) for a while now, as to avoid the delicious but typical butter and icing sugar affair. Don’t get me wrong though, buttercream is one of the most heavenly creations on this planet!
You could easily use a raspberry jam, or even apricot would go well, just as long as you strain it for the frosting part. These cakes are quite petite, so they make a good afternoon tea treats 😀
Mini Carrot Cakes
1/2 cup sugar
3/4 tsp ground stevia leaf
7 Tbsp oil
Zest and juice of one lemon
Dash of vanilla
1/4 cup ground almonds
2 tsp baking powder
1&1/2 cups plain flour
4-5 carrots, finely grated
About 1/2 cup water
Boysenberry Quark Frosting:
2/3 cup quark (you can strain about 1 cup plain yogurt overnight)
2 tsp seedless boysenberry jam
1 tsp honey
To fill and decorate:
Crystallised flower petals
Small patio roses
Preheat the oven to 180 degrees Celsius and line two 20x20cm cake tins with baking paper.
Beat the eggs and sugar until light, pale and fluffy. Gently mix in the stevia, oil, lemon zest and juice and vanilla. In another bowl, combine the ground almonds, baking powder and flour. Fold into the wet mixture alternatively with the carrot and water. When JUST combined, pour the golden, delicious batter into the cake tins and bake for 25 minutes until a skewer comes out clean. Cool in the tins.
Now, to assemble. Using a 4cm diameter cutter (I used a cup actually!), cut out lots of little rounds. Make the frosting by mixing the quark, jam and honey together.
Spread some frosting onto the top of each round, and on half of them, spoon a wee bit of jam. Place another layer on top and decorate with the flowers or swirled jam.
The frosting tastes best on the day it’s made, so you could bake the cakes the day before and assemble on the day. Makes 9 🙂