Prosecco As A Dessert Ingredient

We all know how amazing it feels to enjoy a glass of chilled Prosecco at the end of a tough working day, relaxing with your feet up on the sofa. But, here at Premier Estates Wine, we also like to encourage our customers to be creative with their favourite tipple. Prosecco is a wonderfully versatile wine and is a perfect complement to all kinds of recipes, not just in a glass but also as an ingredient in the recipe itself.

Prosecco is, of course, sweet and so it's great in dessert recipes. We think you'll love this one!

Carrot Bundt Cake With Prosecco Icing

Carrot cake is always a winner at any dinner party or just to be enjoyed by the family on Sunday afternoon. This is a super simple recipe with a Prosecco cream cheese icing that will WOW any cake fan.

The Ingredients:

• 325g of plain flour
• ½ tsp of bicarbonate of soda
• 1 tsp of baking powder
• 2 tsp of ground cinnamon
• ½ tsp of ground cloves
• ¼ tsp of ground allspice
• 80g of desiccated coconut
• 100g of walnut pieces, finely chopped
• 280ml of sunflower oil
• 300g of light brown sugar
• 4 large eggs, ideally at room temperature
• 300g of carrots, peeled and grated

For the Prosecco cream cheese icing

• 60g of icing sugar
• 120g of full-fat cream cheese, ideally at room temperature
• 1 tbsp of honey
• Juice of 1 lemon 
• 50ml of Prosecco

For baking, you will need:

• 2.4 litre bundt tin
• A little butter for greasing the baking tin

 The method:

1. Heat up your oven to 180°C/160°C fan/gas mark 4. Grease the bundt tin with butter and make sure you get into the corners of the tin so that the cake doesn't stick when it's cooked. 
   
   
2. Sieve the flour, bicarbonate of soda, baking powder, cinnamon, cloves and allspice into a good sized mixing bowl. Add in the coconut and walnuts and put the mixture to one side.
   
   
3. Add the sunflower oil and sugar to a different bowl and whisk them together until you get a pale, thick mixture. Add the eggs one at a time and whisk after putting each one in the bowl, then add in the grated carrot. Fold in the flour mixture with a metal spoon, then pour your cake mixture into the greased bundt tin. Pop it in the oven for 45 minutes or until a knife inserted into the centre of the cake comes out clean with no uncooked mixture sticking to it. Leave the cake to cool in the tin for 15 minutes and then turn the cake out onto a cake board so that it can cool completely.
   
   
4. For the icing, sieve the icing sugar into a bowl then mix in the cream cheese, honey, lemon juice and Prosecco. Beat the mixture until it is smooth and runny, add a little more Prosecco if the icing is too thick. You need to be able to pour the mixture but it shouldn't be so thin that it runs off the cake. Pour over the cake and allow it to set, then cut and serve.

We've included a short video below to demonstrate how we made our cake. We're not baking experts by any stretch of the imagination, but we still managed to make a great job of it using this simple recipe.

Happy baking!