Tanya Bush's Carrot Cake with Cream Cheese Mousse and Neapolitan Pavlova Recipes
Food styling by Tamara Vos and prop styling by Anna Wilkins, with assistance from Thea Hudson, brings these delightful recipes to life. Photographed by Kim Lightbody for The Guardian, Tanya Bush's creations offer a perfect blend of traditional and innovative desserts for any occasion, especially around Easter.
Carrot Cake: A Moist and Flavorful Delight
Carrot cake is a heavenly treat year-round, but it shines particularly bright during Easter festivities. This single-layer version remains exceptionally moist for days, thanks to a generous pour of olive oil and an abundance of finely shredded carrots. The result is a supple crumb with a deep carrot flavor, enhanced by a warm halo of cinnamon, creating a divine experience that feels almost sacred.
To prepare, start by preheating the oven to 180C (160C fan) and lining a 23cm round cake tin. Finely shred 190g of peeled carrots in a food processor. In a small bowl, whisk together 120g plain flour, half a teaspoon each of baking powder, bicarbonate of soda, and sea salt, along with scant half a teaspoon of ground cinnamon, and a quarter teaspoon each of ground cardamom and nutmeg.
In a large bowl, combine 200g granulated sugar, 100g extra-virgin olive oil, 100g eggs (about two large ones at room temperature), and one teaspoon of vanilla extract. Add the shredded carrots and whisk for about two minutes until the mixture becomes airy and light. Gradually incorporate the flour mixture in thirds, then pour the batter into the prepared tin. Bake for 25-35 minutes until golden brown and the center springs back when touched. Cool in the tin for 15 minutes, then invert onto a rack. The cake can be stored wrapped in clingfilm at room temperature for up to five days or frozen for three months.
For the cream cheese mousse, whip 114g double cream until stiff peaks form and chill. In a stand mixer, beat 115g cream cheese, one teaspoon of vanilla extract, and a quarter teaspoon of sea salt until smooth. Add 50g icing sugar and mix well. Gently fold in the whipped cream. To serve, transfer the cake to a plate, dollop the mousse on top, smooth with a spatula, dust with cinnamon, and serve immediately.
Neapolitan Pavlova: A Showstopping Dessert
For something more unexpected, Tanya Bush's Neapolitan-inspired pavlova is a crisp meringue masterpiece. Featuring a strawberry meringue base piled with bittersweet fudge sauce, tangy vanilla cream cheese whip, and bright strawberry compote, this dessert is both impressive and simple to make. It offers a raucous pleasure, perfect for communal enjoyment with spoons.
Begin by preheating the oven to 110C (90C fan) and lining a baking sheet. In a stand mixer, beat 200g egg whites until soft peaks form, then gradually add 350g granulated sugar, whisking for 10-15 minutes until stiff, glossy peaks appear. Mix in one and a half tablespoons of cornflour, 35g strawberry Nesquik powder, one and a half teaspoons of distilled white vinegar, and one teaspoon of sea salt. Shape into a 25cm disc with a divot in the center and bake for three and a half to four hours until crisp. Cool in the oven with the door closed for two to three hours, then store in an airtight container for up to five days.
For the chocolate fudge sauce, simmer 227g double cream, 90g soft light brown sugar, and a quarter teaspoon of sea salt. Off the heat, add 55g chopped dark chocolate and 50g Dutch-process cocoa powder, whisking until smooth. Return to low heat for a minute, stir in one teaspoon of vanilla extract, cool, and store in the fridge for up to a week.
To make the vanilla cream cheese whip, beat 135g cream cheese, two tablespoons of icing sugar, and one teaspoon of vanilla extract until smooth. Add 227g double cream and a quarter teaspoon of sea salt, then whisk until medium peaks form. Assemble by spooning half the fudge sauce into the meringue indent, topping with the cream cheese whip, strawberry compote, and optional fresh strawberries. Drizzle with remaining sauce, slice, and serve immediately.
These recipes are edited extracts from Will This Make You Happy: Stories & Recipes from a Year of Baking by Tanya Bush, published by Chronicle Books at £21.99. Available for £19.79 through guardianbookshop.com.
