Carrot Cake with Cardamom Currants and Ginger Crème Fraîche Chantilly recipes

Ingredients

• 2 cups unbleached all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon ground cardamom
• 1/4 teaspoon finely grated nutmeg
• 1 cup organic sugar
• 4 extra large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup orange juice
• 1 cup olive oil
• 1 teaspoon finely grated orange zest (use a microplane grater)
• 1lb (454gr) carrots – peeled and finely grated (4 cups)
• 2/3 cup currants (soaked in boiling water for 10 minutes and drained)
• 1 cup heavy cream
• 2 1/2 teaspoons fresh ginger juice (finely grate fresh ginger root with a microplane grater and squeeze flesh between fingers to release the juice)
• 1/4 cup organic sugar
• 1/2 cup crème fraîche
• 1/4 cup pistachios – coarsely chopped, as garnish
• 1 – 9” non-stick round cake pan or springform pan – buttered and floured

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