Enjoying Sherry Wine Pairings and Recipes Cream

Carrot Cake with Orange Cream Cheese Frosting

Pair with Cream

I’ve been cooking this cake for over 25 years, making minor modifications along the way. My latest variation is adding orange zest to the cream cheese frosting … and I wish I’d thought of that sooner! At the end of the day, carrot cake is just an excuse to eat cream cheese frosting, isn’t it? Try a cream sherry alongside - specifically Lustau East India Solera, a sweet but not cloying blend of Oloroso and PX aged in solera in the warmest part of the bodega, honouring the days when sherry was shipped as ballast from the East Indies to Europe.

Ingredients

185g

salted butter, melted, plus extra for buttering cake tin

1 cup

self-raising flour, sifted, plus extra for flouring cake tin

1 teaspoon

bi-carb soda

1 teaspoon

cinnamon

½ teaspoon

ground ginger

1 cup

demerara sugar

1 cup

chopped walnuts

2 cups

grated carrots (about 2 large carrots)

eggs, lightly beaten

Orange

Cream Cheese Frosting

60g

butter

125g

Philadelphia original cream cheese

¾ cup

icing sugar

orange, zest finely grated

Directions

Preheat oven to 180ºC.

Butter and flour a 23cm non-stick cake tin.

Sift flour, bi-carb soda, cinnamon and ginger into a bowl, add sugar, walnuts and carrot and stir to combine well.

Add egg and butter and stir to combine well.

Pour into cake tin and bake for 30-40 minutes, until a wooden skewer inserted in the centre comes out clean.

Meanwhile, make Orange Cream Cheese Frosting: beat all ingredients together until soft and smooth. Refrigerate until needed.

Remove cake from oven and set aside in cake tin for 10 minutes, then turn out onto a wire rack to cool.

Spread frosting over the top of the cooled cake and serve in wedges.

Roberta Muir , Food-Wine-Travel Sydney Australia Visit Website

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serving and consuming

Pairing Cream with food

The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.

It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.