A cake for the Easter Bunny

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Since he has published a digital booklet of sweet recipes, Flabber cakes, we wanted to hear from Christelle Tanielian. From 2012 to 2016 the food stylist, photographer, recipe designer and blogger wrote the column “Cooking workshop” in The print. You published the book Together in 2014. For this festive weekend, propose a very simple carrot cake for the Easter Bunny!

Posted at 11:00 yesterday

Eva Dumas

Eva Dumas
The print

A little everywhere, the confined began to make bread with sourdough, to run, to tinker with all kinds of things. Christelle made the cakes. Given that her little Oscar was only 1 year old at the start of the pandemic, the new mother was not fond of croquembouche, opera or strawberries. Instead, she opted for very simple recipes, which are made in a single bowl, in the blink of an eye.

“I baked pies as a coping mechanism. But nothing complicated. The kind of cupcake that can be boxed during a nap! I wasn’t going to start beating the egg whites, ”says Christelle.

Flabber cakes

Flabber cakes

“In these fun times we are living in, simplicity is good,” he continues. I didn’t want extravagant ingredients. Flour, eggs, a fat that can be any vegetable oil or butter, sugar, yogurt … the base, what. The pies in the booklet are the ones I’ve cooked the most in the last two years. ”


PHOTO FRANÇOIS ROY, THE PRESS

Christelle Tanielian is a stylist, photographer and recipe creator.

When she’s not feeding her site, Christelle is astounding. com, the versatile creator of beauty and goodness “invents” recipes for various clients, does styling, holds culinary or photographic workshops, among other things. She more and more she also feels the need to help.

Whether by donating part of the profits from the sale of her book, brochures or other articles offered on her site to organizations, or by dedicating her time, for example, to the Olo foundation (which helps pregnant women and vulnerable families), Christelle wants make its contribution to alleviate environmental discomfort.


PHOTO FRANÇOIS ROY, THE PRESS

Carrots to decorate a carrot cake? Does this make sense.

In all conscience she has chosen a life that allows her to find a balance between work, family and time for herself. “I don’t have a career plan. I’m more the type to let go, see what happens. When her blog was taking off, the one who made a living as a graphic designer says she had to choose between “staying small and artisanal or trying to be a Beatle”.

In the end, she didn’t see herself at all as the Beatle or Martha Stewart. This observation was made gradually and was confirmed when she became a mother and she understood all the weight that this entailed.

Flabber cakes it was made between two contracts, between two waves of COVID-19, with the child in kindergarten and his health holding up! “I told myself to go! It’s now or never that I can do a little project for myself. ”

In just over two months, the recipes were developed, tested, photographed, written, paginated, etc. And the best part is that these cakes also come to the rescue of people who want to keep it simple, yet delicious.

Carrot, walnut and orange zest cake


PHOTO FRANÇOIS ROY, THE PRESS

It’s up to you to decorate the cake as you wish. Here, plant carrot tops and some sprinkled nuts.

Carrot cake is a great classic, but it’s up to everyone to give it their own twist. Christelle likes di lei with a little spelled flour, olive oil, lots of cinnamon and orange zest. You will find this recipe in Flabber cakes, but in “loaf” format. Quantities have been doubled to make a layer cake a little more festive, Easter obligations. It’s up to you to decorate it as you wish. Here, plant carrot tops and some sprinkled nuts.

For 2 round molds of 20 cm in diameter

Preparation time: 30 minutes

Cooking time: 45 to 55 minutes

ingrediants

For the cake

  • 600 g (4 compact cups) finely grated carrots (6 to 8 large carrots)
  • 6 large eggs
  • 300 g (1 1/2 cups) of sugar
  • 250 ml (1 cup) of olive or canola oil
  • 1 C. pure vanilla extract
  • 270 g (2 cups + 2 tablespoons) of unbleached all-purpose flour
  • 130 g (1 cup) of wholemeal spelled flour
  • 14 g (3 tsp) of baking powder
  • 5 g (1 teaspoon) of baking soda
  • 1 good pinch of fine salt
  • 2 to 3 tbsp. cinnamon powder
  • Zest of 2 oranges
  • 170 g (1 1/2 cups) of chopped walnut kernels

For the icing

  • 250 g (1 cup) of cream cheese
  • 30 g (2 tablespoons) of softened unsalted butter
  • 300 g (2 1/2 cups) of powdered sugar

To decorate

  • 3 carrot tops and a few chopped walnuts

Preparation

1. Preheat the oven to 180 ° C (350 ° F). Lightly grease two 20 cm (8 inch) non-stick round pans and line the bottom of the pans with parchment paper.

2. In a large bowl, add the grated carrots, eggs, sugar, oil and vanilla. Using a wooden spoon, mix until blended.

3. Add the flours, baking powder, baking soda, salt, cinnamon, orange zest and walnuts. Mix just enough so that the dough is smooth, fluid and homogeneous.

4. Distribute the dough in the reserved molds. Bake for 45-55 minutes, or until a toothpick inserted in the center of the cakes comes out clean and dry. Leave to cool on a wire rack before unmolding.

5. If desired, with a bread knife, cut and remove the top of the cooled cakes to flatten them. On a serving dish, overturn a first cake.


PHOTO FRANÇOIS ROY, THE PRESS

Cream cheese frosting is probably the easiest to make.

6. Prepare the glaze: in the bowl of a planetary mixer or an electric mixer at low speed, whip the cream and butter. Add the icing sugar a little at a time and continue beating until all the sugar is incorporated and the icing is smooth and creamy.

7. Using a silicone spatula or angled spatula, spread half of the icing onto the first cake. Cover with the second cake upside down. Spread the rest of the glaze.

8. Peel the tops of the carrots and cut them into approximately 5 cm (2 inch) pieces. Decorate the surface of the cake by lightly pressing the carrots into the batter. Sprinkle the walnut kernels around the carrots. Leave to rest in the refrigerator for at least 1 hour. Store in the refrigerator, covered, for up to 4 days.


PHOTO FRANÇOIS ROY, THE PRESS

You could also sprinkle the cake with cinnamon, decorate it with small edible flowers (chamomile, for example) – it’s up to you to let your creativity run wild.

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