Carrot and almond cake, the perfect recipe
Saturday, June 13, 2020
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Preparation Time
Preparation :
40 minutes
Cooking :
30 minutes
Total :
1 h and 10 minutes
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Ingredients
Quantity for a 22-24 cm mold
For the carrot and almond base:
250 gr in the carrot
200 gr at Farina '00
100 gr of almond flour
100 gr of orange juice
200 gr of vanilla icing sugar
80 gr of sunflower oil
3 small eggs
grated peel of 1 orange
1 pinch of salt
1 sachet of baking powder
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For the mascarpone cream:
250 gr of mascarpone
90 gr of icing sugar
200 gr of whipping cream
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How to make the Carrot
and Almond Cake:
1. Wash the carrots, weigh them, peel them and finely grate them.
2. Put them in a mixer and add the oil and orange juice.
3. Operate the mixer and run at high speed for a few seconds, repeat the
operation 3-4 times until a thick, velvety, and chopped carrot cream is
obtained.
4. In a separate bowl, whisk the eggs with the sugar and orange peel for at
least 1 minute, add the almond flour.
5. mix well with a whisk at medium speed, add the salt, and the carrot
cream.
6. gently whisk at medium-low speed until a smooth and uniform mixture is
obtained, then add the flour previously sieved with the yeast, mix at low speed
and pour the dough of your Carrot Cake into an open able mold previously greased
and floured.
7. Bake in a preheated oven at 180 ° for about 30 'until golden brown.
8. Do not open the oven until the cake has golden brown on the surface and
always remember that more or fewer minutes of cooking may depend on the type of
oven. Finally, always do the toothpick test.
9. Remove from the oven, turn out and leave to cool completely on a wire
rack for at least 3-4 hours before tasting.