Carrot cake almonds and oranges. Is’ an amazing dessert, without butter and fluffy, but it made me feel a lot. But I found the perfect recipe. I had in mind for a long time a rustic carrot cake, with carrots and Avola almonds They could see it and to feel good in the dough, 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, almonds and oranges I liked: well risen but consistent, with the coarsely chopped almonds and carrots that you see and feel the dough.
My tips for a perfect orange and almond carrot cake
I suggest you to use carrots' old’ 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 to make healthy, delicious muffins. There's color and flavor even. In any case, for a variation, try the CARROT AND GINGER CAKE STUFFED WITH MASCARPONE I made varying an American recipe: different but great. And do not forget the CARROT MUFFINS WITHOUT BUTTER: light but yummy.
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 dough 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, that needs longer cooking times due to the height of the dessert. 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!