When I asked my husband if I could make my own birthday cake this year, he was happy to say yes knowing how much I would enjoy making it, especially since it was an Ottolenghi recipe I’ve been anxiously waiting to try.  This mini version, which resembles an oversized cupcake, was just delightful for this birthday girl.

Recipe adapted from Ottolenghi

Serves approximately 3-4, makes two 4″ mini cakes

INGREDIENTS

For the cakes

• 2/3 cup plus 3/4 teaspoon all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 large egg white
• Pinch of salt
• 1/8 cup whole egg, beaten
• 1/2 of a large egg yolk, beaten
• 1/3 cup plus 3 1/2 teaspoons sunflower oil
• 1/2 cup plus 2 tablespoons and 2 teaspoons superfine sugar
• 1/4 cup walnuts, chopped
• 1/3 cup finely shredded coconut, unsweetened
• 2 1/4 ounces carrots, grated

For the icing

• 3 1/4 ounces cream cheese, at room temperature
• 2 1/2 tablespoons unsalted butter, softened
• 2 1/2 tablespoons confectioners’ sugar
• 2 teaspoons honey
• 1/8 cup walnuts, chopped and lightly toasted

DIRECTIONS

For the cakes

• Preheat oven to 325 degrees F.  Butter and lightly flour two 4″ mini springform pans.
• In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and cloves.
• In a small bowl, combine the beaten egg with the egg yolk.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg white and salt on high speed until firm peaks form.  Transfer the egg whites to another small bowl and set aside.
• Switch the electric mixer to the paddle attachment and mix the sunflower oil and superfine sugar on medium speed for 1 minute.
• Switch the mixer to low speed and add the egg and yolk mixture.
• Add the walnuts, coconut, and carrot, then the dry ingredients.  Don’t over mix.
• Gently fold the egg whites into the carrot mixture being careful not to over mix.
• Divide the mixture between the 2 prepared pans.
• Bake for approximately 20 minutes, or until a cake tester in the center of the cakes comes out clean.
• Let the cakes cool completely.

For the icing:

• In an electric mixture fitted with paddle attachment, beat the cream cheese until light and smooth on medium speed.  Transfer to a small bowl.
• Beat the butter, confectioners’ sugar, and honey in the mixer on medium speed until light.
• Fold in the cream cheese and mix well.
• Ice the cakes using a pastry bag (I use Wilton tip 1M) and sprinkle with the toasted walnuts.

Photography by Maria Stelmach