AT A GLANCE
This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.
|01||Preheat oven to 180C. Butter two 22cm-diameter springform cake tins and line bases and sides with baking paper. Stir carrot, dry ingredients, rinds and ½ tsp sea salt in a large bowl to combine and make a well in the centre. Whisk sour cream, almond oil and eggs in a separate bowl until smooth, add to well and stir to combine. Divide among prepared tins, smooth tops and bake, swapping tins halfway through cooking time, until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tins for 15 minutes, then cool completely on a wire rack.|
|02||For salted butterscotch frosting, melt butter in a saucepan over low heat, then stir in sugar and golden syrup until smooth and sugar dissolves. Bring to the simmer and stir continuously until slightly thickened (1-2 minutes), stir in sour cream to combine, then remove from heat and stir in icing sugar until smooth. Stir in 1½ tsp sea salt flakes and set aside to cool to spreading consistency (15-20 minutes).|
|03||Spread half the frosting over the top of each cake, then stack one cake on top of the other. Scatter with roast hazelnuts and the shaved carrot to serve.|
YOUNG RUTHERGLEN MUSCAT. , suggested by MAX ALLEN