This is a new recipe which came with the ‘baby’ Rockcrok. I have eaten it once before but not actually made it – until last night’s Pampered Chef party. Well, I still didn’t actually make it – the guests did! – but I helped out here and there and saw just how easy it was. The thing which impressed me the most was how easily it dropped out of the Rockcrok when I turned it out. It just came straight out, absolutely no encouragement needed!! Plus it tasted absolutely fab, not at all rubbery like some microwave cakes can be. LOVED it! Make it – you won’t regret it.
Upside Down Pecan Carrot Cake. Beautiful!
175g dark soft brown sugar
2 tbsp water
100g pecan halves
200g trimmed and peeled carrots
150g self raising flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground mixed spice
Finely grated zest of 1 orange
150ml sunflower oil
- Add butter, 50g of the sugar and water to Rockcrok Casserole (1.9l).
- Put onto the hob on medium heat for 3-5mins or until sugar is dissolved and mixture begins to bubble, stirring
continuously using Small Mix ‘N Scraper. Remove from heat and cool for 2 minutes.
- Starting on the outside edge of the Casserole, carefully place about 85g of the pecans upside down, close together in a circular pattern, in brown sugar mixture. Set aside.
- Coarsely chop remaining pecans in Food Chopper. Set aside.
- Peel carrots using Vegetable Peeler and trim ends off using Paring Knife. Grate carrots using Adjustable Microplane Coarse Grater into a Classic Batter Bowl.
- Zest orange using Microplane Zester directly into Batter Bowl.
- Using Small Adjustable Measuring Spoon add baking powder, cinnamon, mixed spice to the Batter Bowl. Add remaining sugar, flour, and chopped pecans to the bowl and stir using Bamboo Spoon.
- In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture, mix until well combined using Small Mix N Scraper. Spoon mixture carefully into Rockcrok and level surface.
- Microwave, uncovered, on HIGH for 7-9 minutes or until a wooden cocktail stick/ cake tester comes out clean when inserted into the centre of the sponge. The top will look quite moist and side shrunken away slightly. Remove cake from microwave to Stackable Cooling Rack. Let it stand, covered for 5 minutes, if you can resist the smell. Carefully invert the cake onto a serving plate. Serve warm or cold.
This amazing cake is so delicious and moist and yet is cooked in a Microwave??!! Now, before you back away from the recipe shaking your head in horror – please, please give it a go. It just doesn’t taste at all like its been cooked in the microwave. Honestly!
The main product used for this is a brand new one which is coming out in March (2015!) and is going to be fondly called the “baby Rockcrok” (or officially the 1.9ltr Rockcrok Casserole). It may be that the Rockcrok actually helps in making this taste like it wasn’t cooked in a microwave – I haven’t tried it in anything else to compare it. If, however, you try it out and don’t have (yet!) a Rockcrok please do let me know how it goes.
175g dark soft brown sugar, divided
2 tablespoons water
100g pecan halves, divided
200g trimmed and peeled carrots (prepared weight)
150g self-raising flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon mixed spice
Finely grated zest of 1 orange
150ml sunflower oil
- Melt butter, 50g of the sugar and water in baby Rockcrok (1.9lt) on hob over medium heat 3-5 minutes or until sugar is dissolved and mixture begins to bubble, stirring continuously. Remover Casserole from heat. Cool for 2 minutes.
- Starting on the outside edge of the casserole, carefully place about 85g of the pecans upside down, close together in a circular patter, in brown sugar mixture. Set aside. Coarsely chop remaining pecans using Food Chopper; set aside.
- Grate carrots using Microplane Adjustable Coarse Grater into Classic Batter Bowl. Add remaining sugar, flour baking powder, cinnamon, mixed spice, orange zest (easiest tool for this is the Microplane Zester) and chopped pecans to the grated carrot.
- In Small Batter Bowl, whisk eggs and oil together using Stainless Whisk. Pour egg mixture into the carrot mixture; mix until well combined using Small Mix ‘N Scraper. Spoon mixture into Casserole and level surface.
- Microwave, uncovered, on HIGH 7-9 minutes or until cake tester or wooden cocktail stick comes out clean when inserted into centre of sponge (the top will look quite moist and sides shrunken slightly away). Remove cake from microwave to Stackable Cooling Rack. Let stand, covered, for 5 minutes. Carefully invert cake onto serving plate. Serve warm (with or without cream!) or cold.
Microwave cooking times are tested using 900w microwave oven. Please adjust according to suit your microwave oven.
Caramel Pecan Pastry Ring Serves 12
2 packets (240g each) chilled fresh dough for six croissants
or if unavailable, 450g ready rolled puff pastry
175g (6oz) pecans or walnuts,
115g (4oz) light soft brown sugar
25g (1oz) plain flour
2 teaspoons ground mixed spice, or cinnamon
½ teaspoon vanilla extract
1 large red-skinned eating apple such as Empire or Gala
3-4 tablespoons caramel or toffee flavoured dessert sauce, or maple syrup.
- Preheat oven to 190C/375F/Gas Mark 5
- Chop pecans and place in bowl. Add sugar and cinnamon/mixed spice – mix well. Set aside 40g (1.5 oz) of pecan mixture. Add flour to remaining pecan mixture and mix well. Add egg and vanilla; mix until blended. Set filling aside.
- Unroll croissant dough, separate into 12 triangles, and arrange in a circle (wide ends together) on the Classic Round Stone. Gently press edges of triangle together to seal. Spoon pecan mixture evenly onto widest end of each dough triangle.
- Cut apple in half and remove core. Place apple halves, cut sides down and crinkle cut each apple half crosswise into 5 mm (1/4 in) slices. Arrange apple slices over filling in a circular pattern. Sprinkle reserved pecan mixture evenly over apples.
- Bring outside points of triangles up over filling. Tuck under wide ends of dough at centre of ring (filling should not be completely covered). Place Baking Stone in Rack.
- Bake for 22-25 mins, or until deep golden brown. Drizzle with dessert sauce. Cut and serve warm.
Independent Director for the Pampered Chef
This recipe is divine and super easy…perhaps a little too easy!!!
35 g pecans, toasted and cooled, divided
75 g plain flour
20 g unsweetened cocoa powder, sifted, plus extra for flattening cookies
1/2 teaspoon bicarbonate of soda
A pinch of salt
75 g butter, softened
65 g light soft brown sugar
1 egg yolk
1 tablespoon milk
1/2 teaspoon vanilla extract
70 g plain chocolate chunks, divided
15 g mini white (or pink) marshmallows (about 1 cm in size) (I cut the mini marshmallows from my supermarket in half for the perfect size.)
Preheat oven to 180°C/fan 160°C/Gas 4. Line Rectangle Stone with non-stick baking paper; set aside. Roughly chop pecans on Cutting Board using Food Chopper; set aside. (Susie’s Top Tip: DON’T over chop pecans like me!! Much less rocky road than dirt track my way!!!) Combine flour, 20 g of the cocoa powder, the bicarbonate of soda and salt in Small Batter Bowl; mix well. In Stainless 2-Litre Mixing Bowl, using Bamboo Spoon, beat butter and sugar together 1–2 minutes or until mixture is light and creamy. Add egg yolk, milk and vanilla extract; beat well. Gradually add flour mixture, beating until mixture forms a stiff dough. Stir 15 g of the pecans and 40 g of the chocolate chunks into dough until well combined.
Using Small Scoop, drop 12 generous scoops of cookie dough, 4 cm apart, onto prepared baking stone (cookies will spread during baking). Dip back of scoop into extra cocoa powder; flatten cookies slightly using back of scoop. Lightly press remaining pecans and chocolate chunks into tops of cookies.
Bake 12–14 minutes or until edges of cookies are almost set. (Centres will be soft. Do not overbake.) Remove baking stone from oven to Stackable Cooling Rack; carefully slide baking paper with cookies on onto cooling rack. Immediately press mini marshmallows into tops of cookies. Leave in a cool place at least 15 minutes, then serve (with molten chocolate chunks at this stage), or cool completely before serving. (Susie’s Top Tip: BEWARE the molten chocolate when pressing the marshmallows in… its VERY HOT!!)
Yield: Makes 12 cookies
Per serving: Energy 641kJ/153kcal; Protein 1.9g; Carbohydrate 15.7g; Sugars 10.3g; Fat 9.8g; Saturated Fat 4.8g; Fibre 0.7g; Salt 0.1g
Cook’s Tip: For Giant Rocky Road Cookies, prepare as recipe directs, using 10 g mini white (or pink) marshmallows. Using Large Scoop, drop 6 level scoops of cookie dough, slightly apart, onto prepared baking stone; bake 14–16 minutes. Cool completely on baking paper; remove using Mini-Serving Spatula. Makes 6 giant cookies.
60 g plain chocolate chips can be substituted for the chocolate chunks, if desired. Use 40 g in step 1 and the remaining 20 g in step 2.
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