Spring Carrot and Ginger Petits Gâteaux

Ingredients

• Carrots, finely grated200g
• Fresh ginger, grated15g
• Butter, softened150g
• Light brown sugar140g
• Eggs3
• All-purpose flour180g
• Almond flour60g
• Baking powder6g
• Cinnamon3g
• Salt2g
• Cream cheese200g
• Powdered sugar80g
• Lime zest2 limes
• Lime juice20g
• White chocolate100g
• Candied ginger, finely diced30g

Method

1. 1.Preheat oven to 170°C. Butter and flour 12 individual petit gâteau molds.
2. 2.Cream butter and brown sugar until light. Add eggs one at a time, beating well after each.
3. 3.Fold in flour, almond flour, baking powder, cinnamon, and salt. Stir in grated carrot and fresh ginger.
4. 4.Divide batter into molds, filling two-thirds full. Bake 22–25 minutes until a skewer comes out clean.
5. 5.Cool in molds 10 minutes, then unmold onto a rack and cool completely.
6. 6.Beat cream cheese with powdered sugar, lime zest, and lime juice until smooth and fluffy.
7. 7.Melt white chocolate gently over a bain-marie, cool slightly, then fold into the cream cheese mixture.
8. 8.Pipe or spread the lime cream cheese mousse generously over each cake. Chill 20 minutes to set.
9. 9.Top each petit gâteau with a few pieces of candied ginger and a fine grating of lime zest.