9 Bake until a knife inserted into centre comes out with just a few moist crumbs sticking to it, 30 to 35 minutes. Transfer pan to a rack to cool to room temperature. Cut and serve. Bars can be made ahead and stored in an airtight container in refrigerator for up to 5 days. Makes 16 bars PAIRS WITH FIVE FARMS SINGLE BATCH IRISH CREAM LIQUEUR IRELAND $47.99 445960
INGREDIENT IN COINTREAU FRANCE $43.99 6502
CARROT HAZELNUT CRUMB CAKE WITH RED WINE POACHED PEARS ⅔ cup + ¼ cup (220 ml) unsalted butter, room temperature, divided 1¼ cups (310 ml) granulated sugar, divided 1⅔ cups (410 ml) all-purpose flour, divided 1 cup (250 ml) shredded carrots (about 2 medium carrots) 2 tsp (10 ml) baking powder ½ tsp (2.5 ml) freshly grated nutmeg
1 Preheat oven to 400 F (200 C). 2 Trim beets, then peel and pierce each with a fork several times. Wrap each in foil and place on a baking sheet. Roast until fork- tender, 50 to 60 minutes. Set aside until cool enough to handle. 3 Meanwhile, make Cointreau cheesecake mixture. In a medium bowl, combine cream cheese, 2 tbsp (30 ml) sugar, 1 egg, Cointreau and orange zest. Stir with a fork until smooth and well combined. Set aside. 4 Reduce oven temperature to 350 F (175 C). Line a 9-in (23 cm) square baking pan with parchment and set aside. 5 Roughly chop beets and weigh out 8 oz (225 g). Add to bowl of a food processor or blender and purée until smooth, scraping down sides of processor bowl or blender pitcher as needed. Transfer beet purée to a medium bowl. 6 Place butter and chocolate in a medium saucepan and set over medium heat. Stirring constantly with a heatproof spatula, cook mixture until melted and smooth, about 4 minutes. Stir chocolate mixture into beet purée until well combined. 7 In a medium bowl, whisk flour, cocoa powder, baking powder and salt. 8 In a large bowl, combine remaining 4 eggs, vanilla, brown sugar and remaining ½ cup (125 ml) sugar and whisk with a hand mixer until lighter in colour and aerated, about 2 minutes. With a rubber spatula, fold beet mixture into egg mixture until just combined. Add flour mixture and mix until just combined. Pour batter into prepared pan, reserving about ⅓ cup (80 ml), and smooth into an even layer. Top brownie batter with dollops of Cointreau cheesecake mixture and dollops of reserved brownie batter. Using tip of a knife, lightly mix and marble 2 batters together.
1 tsp (5 ml) ground cardamom 1 tsp (5 ml) ground cinnamon ½ tsp (2.5 ml) kosher salt 3 large eggs, room temperature ½ cup (125 ml) hazelnut flour
½ cup (125 ml) sour cream ¼ cup (60 ml) whole milk 6 Red Wine Poached Pears, room temperature, make ahead, recipe follows ⅓ cup (80 ml) roughly chopped hazelnuts
1 Preheat oven to 350 F (175 C). Lightly grease base and sides of a 9-in (23 cm) springform pan and line with parchment. Set aside. 2 In bowl of a stand mixer fitted with paddle attachment, beat ⅔ cup (160 ml) butter and 1 cup (250 ml) sugar at medium-high speed, scraping down sides of bowl as needed, until mixture is very pale and creamy, about 3 minutes.
3 In a medium bowl, whisk 1⅓ cups (330 ml) flour, shredded carrots, baking powder, nutmeg, cardamom, cinnamon and salt until well combined.
4 Add 2 tbsp (30 ml) flour mixture to butter mixture and beat until combined. Add eggs 1 at a time, beating well after each. Add remaining flour mixture, hazelnut flour, sour cream and milk. Mix until just combined. Spoon batter into prepared springform pan and smooth out into 1 even layer. Press pears into batter so they are arranged evenly and are standing upright.
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