Carrot Cake with Mandarins and Mint
Baking and Desserts | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
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 - 10.6 oz
- Almond - 4.2 oz
- Baking Powder - 0.5 oz
- Vegetable Oil - 7 fl oz
- Carrot - 11.6 oz
- Orange zest - 3 pieces
- Water - 2 fl oz
- Freshly squeezed orange juice - 3 fl oz
- Mandarins - 3.5 oz
- Meyer Lemon Juice - 1 fl oz
- Sugar - 27.9 oz
- Pectin - 0.1 oz
- Mint Leaves - 0.1 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 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.
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 356°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.
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