PFEIFFER WINERY'S RECIPES cont.
Leona's Canadian Carrot Cake RECIPE SOURCED FROM LEONA GUSNOWSKY – WINNIPEG, CANADA
CARROT CAKE
fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. 3. In a separate bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. In bowl of electric mixer, beat the eggs until frothy (about 1 minute). 4. Gradually add the sugar and beat until the batter is thick and light coloured (about 3 to 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. 5. With a large rubber spatula, fold in the grated carrots, pineapple and chopped nuts. 6. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. 7. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and grease-proof paper and then cool completely before frosting. 2. To assemble, place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top and sides of the cake. 3. Cover and refrigerate any leftovers. 4. Serve with a glass of Pfeiffer Rutherglen Topaque.
INGREDIENTS 100 g pecans or walnuts (optional) 2 1/2 cups finely grated raw carrots 1 cup crushed pineapple 260 g all-purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp ground cinnamon 4 large eggs 300 g granulated white sugar 240 ml vegetable or canola oil (or other flavourless oil) 2 tsp pure vanilla extract INSTRUCTIONS
1. Preheat oven to 350 and place rack in centre of oven. Butter or spray two 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of grease-proof paper. 2. Toast the pecans or walnuts (if using) for about 8 minutes or until lightly browned and
CREAM CHEESE FROSTING INGREDIENTS 57 g unsalted butter 227 g cream cheese 230 g confectioner's icing sugar, sifted 1 tsp pure vanilla extract 1 tsp finely grated lemon zest (optional) INSTRUCTIONS
1. In bowl of electric mixer, beat the cream cheese and butter on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth. Beat in the vanilla extract and lemon zest.
* recipes sourced and inspired by Pfeiffer Winery
50 SAVOUR MANITOBA | SPRING/SUMMER 25
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