Carrot Cake with Mandarins and Mint
Baking and Desserts • Author's
Description
This recipe was shared with us by chefs and co-owners of Sunny Café, John and Sarah Smith.
Ingredients
- Chicken Egg 4 pieces
- Wheat Flour 10 oz
- Almond 5 oz
- Baking Powder 0 oz
- Vegetable Oil 5 fl oz
- Carrot 10 oz
- Orange zest 3 pieces
- Water 5 fl oz
- Freshly squeezed orange juice 5 fl oz
- Mandarins 5 oz
- Meyer Lemon Juice 0 fl oz
- Sugar 30 oz
- Pectin 0 oz
- Mint Leaves 0 oz
Step-by-Step Guide
Step 1
In a bowl, combine the wheat flour, almond flour, and baking powder. In another bowl, mix the grated carrot and orange zest.
Step 2
In a mixer, using the whisk attachment, beat the eggs with 480 g of sugar at maximum speed for about 5 minutes. The mixture should turn pale and increase in volume.
Step 3
Change the mixer attachment to a paddle. Add the mixed wheat flour, almond flour, and baking powder to the beaten eggs, and mix well on a low speed.
Step 4
Add the grated carrot and zest to the dough. Mix well.
Step 5
Grease a baking dish (25x13 cm as stated in the recipe) with vegetable oil and line it with parchment paper on all sides to make it easy to remove the cake.
Step 6
Place the batter in the oven and bake at 355°F for about 40–45 minutes. Check for doneness with a skewer; it should come out clean. Remove the cake from the oven. Let it cool completely and store it in an airtight container in the refrigerator overnight.
Step 7
Place the peeled mandarins in cold water, bring to a boil, and cook for 40 minutes. Let cool and blend into a puree. It is advisable to choose seedless varieties. In a saucepan, combine the puree of the cooked mandarins with lemon juice and 40 ml of mandarin juice, and heat to 40 degrees.
Step 8
In a separate bowl, mix 60 g of sugar with pectin. Add the mixture to a saucepan. Whisking continuously, bring to a boil and simmer for 1 minute to activate the pectin. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
Step 9
Slice the mint into thin strips and fold it into the mandarin jam.
Step 10
Prepare the syrup. To do this, bring to a boil water, 250 g of sugar, and 50 ml of mandarin juice.
Step 11
Remove the cake from the refrigerator and cut it in half lengthwise. Brush both halves with syrup using a pastry brush. Spread a mint-mandarin filling on the bottom layer of the cake and cover it with the top half. Place it back in the refrigerator for an hour.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!