Chef/owner Michael Schafer
Sydney’s
To make his beet and cream cheese flowers, Chef Michael uses a 1/2-inch piping tip.
Ingredients
Cake
1 Tbsp butter, to grease pans
1/2 cup flour
1/4 tsp salt, divided
1 1/2 Tbsp ground cinnamon
3/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
4 eggs
1/3 cup vegetable oil
1/2 cup peeled grated carrot
1/2 cup peeled grated parsnip
3 Tbsp chopped hazelnuts
Icing
6 Tbsp cream cheese
2 Tbsp icing sugar
1 tsp beet juice
Sorbet
1/4 cup beet purée
3/4 cup mango purée
1 egg white
1/4 cup water
1/4 cup granulated sugar
Method
Cake
- Preheat oven to 350˚F.
- Butter and flour 6 muffin tins or mini loaf tins.
- In a mixing bowl, combine flour, salt, cinnamon, sugar, baking soda, and baking powder.
- In a second mixing bowl, whisk eggs until frothy. Gradually whisk in vegetable oil.
- Add egg mixture to flour mixture, stirring gently with a spatula.
- Gently fold in carrot, parsnip, and hazelnuts.
- Evenly distribute batter into muffin tins or mini loaf tins. Bake for 20-25 minutes.
Icing
- In a mixing bowl, mix cream cheese and icing sugar at low speed until creamy.
- Add beet juice gradually until desired consistency and colour.
Sorbet
- In a blender, combine all ingredients at medium speed until smooth. Chill in fridge for 20 minutes.
- In an ice cream machine, run mixture for 20 minutes. In the absence of an ice cream machine, pour mixture into a stainless steel bowl and set it in freezer. Whisk sorbet in ten minute intervals until set.
Yields 6 servings
