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Ингредиенты
- 1 c. Shredded apples
- 1/2 c. Shredded carrots
- 1/2 c. Golden brown raisins
- 1 1/2 c. Clover honey
- 1 c. Brown sugar
- 3 Tbsp. Cognac
- 1/2 c. Vegetable oil
- 3 x Large eggs
- 2 c. All purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 1/4 tsp Cinnamon
- 1/4 tsp Cloves
- 3/4 tsp Cardamom
- 3/4 tsp Ginger
- 1/2 tsp Salt
- 1/2 c. Toasted pecans
- 1 Tbsp. Melted butter
- 1/2 x Vanilla bean, scraped
- 1/4 c. Honey
- 3 x Cinnamon sticks
- 2 x Lemons, Zest of
- 1 ounce Cognac
- 12 x Figs cut in half through the poles
- 1/2 c. Heavy cream whipped to stiff peaks
Инструкции
- Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac in a shallow pan. Place figs flesh side down (skin side up) in the mix. Cover with foil and roast in a 325-degree oven for 30 min.
- Remove from the oven and let figs sit in mix till ready for use.
- CAKES:Preheat oven to 350 degrees.
- Grease 12 individual muffin tins. Use a muffin tray if individual trays are not available.
- Using a box grater, grate the apples and carrots. Set aside in a medium bowl.
- Add in the raisins.
- In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix till well combined. To this add in the Large eggs and mix again till combined.
- To this mix add in the carrots, apples and raisins. Stir. At this point all the wet ingredients should be in the same bowl.
- In a medium bowl, combine all of the remaining dry ingredients, except the pecans. Sift together the dry ingredients so which all the spices proportionately mixed together. Add in all the dry ingredients to the wet ingredients.
- Fold together just till well combined. Stir in pecans.
- Pour mix into greased muffin tins.
- Bake at 350 degrees for about 45 min. (While the cakes are baking prepare the figs for the garnish.) A toothpick inserted into the cake should come out clean when removed.
- Cold slightly and glaze. Heat 2 Tbsp. of butter and to this add in 1/2 c. of honey, stir till it comes together. Using a pastry brush, glaze the tops of the cakes, and lean 2 fig halves across each other and against the side of an individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream on top of cake.
