Combining various seasonal products is the most direct way to enjoy home baking much more. So, in this recipe for orange and carrot cake, making use of these two products that are well loaded with fiber and vitamins, we will be able to elevate the classic carrot cake a little more by using citrus juice. We win in a more rustic but also juicy texture, as long as we grate the carrot finely. Although it doesn’t cost that much to do it by hand, we can always use a suitable robot or electric chopper. It is a cake that reminds us of those of a lifetime, homemade and homely, with that spicy rusticity that we associate more with the cold months.
Preheat the oven to 165º C with air or 180º C with heat up and down, and grease or line a removable round mold of about 22-24 cm in diameter. Separate the yolks from the egg whites, keeping these covered, and mix the freshly grated carrot with the lemon.
Beat the egg yolks with the brown sugar or panela two or three minutes until they thicken and take on a pale color. Add the oil, the orange juice (it can be without straining the pulp if it is small) and a little zest (optional), beating a little more.
Separately, mix the flour with the yeast (impeller), a good pinch of salt and ground cinnamon (or change for another ground spice to taste). Sift this mixture on top and mix, little by little, by hand. When 1/4 of the flour is missing, add the carrot, the rest of the flour and combine everything gently without overbeating.
We wash and dry the mixer rods well and beat the egg whites until almost riding them to the point of snow, leaving a soft firmness, with medium peaks. Add to the dough, little by little, with enveloping movements until there are no traces of large white lumps.
Pour into the mold, even out the surface by tapping gently, break any large bubbles that may arise, and bake for about 45-50 minutes. We watch, when it takes half an hour, turning the cake or covering its top with aluminum foil if it toasted too quickly.
We check the point by clicking with a toothpick in the center, Let cool for 10-15 minutes out of the oven.remove the ring from the mold very carefully (separating the cake first by passing a spatula or non-serrated knife around the entire perimeter) and let it cool completely on a wire rack.
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