Camilla’s Cake

Prepare an emulsion using melted butter, oil, orange peel, salt, vanilla, orange juice and lemon. Add the icing sugar and almond flour. Mix the flour and yeast, sieve and add to the mixture bit-by-bit to avoid the formation of clumps. Finally, add the chopped carrots. Add 450g of the mixture to inox strips laid onto silpat and bake at a temperature of 165°C for 35 minutes closed valve and five minutes open valve. At the end of the bake, soak with the syrup.

Make a syrup from the three ingredients.

Heat the cream with cinnamon, then add the rehydrated gelatine. Pour over the chocolate and emulsify. Cover with cling film and leave to set in the fridge for at least ten hours. Add the orange peel and beat in the stand mixer using the whisk attachment.

Heat the cream with the cinnamon, the rehydrated gelatine, and then our over the chocolate and emulsify. Cover with cling film and leave to crystallise in the fridge for at least ten hours. Add the orange peel and give it body in the stand mixer using the whisk attachment.

Heat the cream with the glucose, dextrose and butter. Begin to dry caramelise the sugar. As soon as it has reached a desired golden colour, decoct slowly with the hot cream. Wait for the mixture to cool to a temperature of 50°C and then add the Aurum chocolate. Mix and emulsify.