Carrot cake, almonds and orange. This dessert made me suffer a lot, but in the end I won. I had in mind a rustic carrot cake, with carrots and almonds that you saw and felt well in the mix, with a scent of Orange and a delicate but clear, NET. I made it 5 or 6 times, also following various recipes found in cookbooks or on the net. And no never convinced me way down: Some have not risen, others have come good but with a dough too fine, smooth. I wanted that carrots and almonds yes they chewed’ well and had a certain something that slice of rustic, inviting. And I mean, at the end of this latest version of carrot cake, almond and orange I liked: well risen but consistent, with the coarsely chopped almonds and carrots that you see and feel the dough. I suggest you use older cores’ for a few days, They then lost a little’ of water, because I noticed that most are dry carrots better is sweet. The scent of the orange peel that is given more juice (that is just, to avoid the risk that underlies the sweet yeast not well). I used vegetable oil, as little as possible (I'm not a fan of the oil cakes, but when I tried it with the butter was a tragedy) and 4 eggs that guarantee structure and air to the mixture. I made the carrot cake, almond and orange donut version in high enough, and the cooking time much longer than regular cake, but you can also use stencils to dome (I know you all are thinking at Camille, but my idea was that of a sweet less ' refined '), and you can use the same dough for muffins. There's color and flavor even. In any case, for a variation, try the carrot cake and Ginger mascarpone stuffed, I made varying an American recipe: different but great.
Carrot cake, almonds and orangesPrint This
- FOR A MOLD BY 22-24 CENTIMETERS (ALSO DONUT) OR 15 MUFFIN:
- 250 grams of carrots (net weight without skin)
- 200 grams of caster sugar
- 100 grams of peeled almonds or almond flour is not too fine
- 200 grams of 00 flour for cakes (If you don't want to use the almonds used only 280 grams of flour 00)
- 50 ml vegetable oil (I used sunflower)
- grated rind of one organic Orange
- 25 ml of orange juice
- 4 whole eggs
- 16 grams of baking powder
- a pinch of cinnamon (Optional)
- a pinch of salt
- butter and flour for the cake Pan
- icing sugar to decorate the cake
For the carrot cake, almonds and oranges, Preheat the oven to 180 degrees static. Grease and flour the mold you've chosen: zipper closure, a ring or portion. Only the buttered muffin cups should not be nor floured.
Blend in the mixer the almonds with 30 grams of sugar: You'll have to get some sort of coarse flour, with bits of almond still evident. Set aside.
Always in the mixer, blend the carrots with the seed oil, the orange zest and orange juice.
With an electric mixer, 4 in a large bowl, whisk the eggs with the sugar, salt and cinnamon. You will need to obtain a whitish, puffy and fluffy and it will take 10-15 minutes. Add to this the almond flour mixture and continue to whisk, then the carrots. Finally, with the help of a spatula, combine the flour with the baking powder little at a time.
Pour the batter for the carrot cake, almonds and oranges into the pan or into molds or cups for muffins and bake. Bake for 25 minutes in case you have opted for the single portion or muffins, for 40 minutes in the case of the cake and for 50 minutes in the case of the doughnut, who needs longer cooking times because of the height of the cake. Remember that in all cases is always the toothpick test, that should come out dry cake stuffed in.
Remove from the oven carrot cake, almonds and oranges, put on a wire rack and let cool completely. Sprinkle the cake with icing sugar and enjoy your meal!