Carrot-Orange Cake with Cream Filling
A carrot-orange cake with cream filling is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g carrots
- 6 Eggs
- 200 g sugar
- 1 tsp salt
- 1 Organic Orange
- 0.5 tsp ginger powder
- 150 g ground walnuts
- 100 g ground macadamia nuts
- 125 g flour
- 100 g softened butter
- 4 tbsp vanilla sugar
- 200 g powdered sugar
- 225 g cream cheese
- 70 g candied ginger sticks
- 10 macadamia nuts
Instructions
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1.
Preheat the oven to 180°C fan. Line the bottom of a springform pan with parchment paper.
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2.
Peel, clean and finely grate the carrots. Separate the eggs. In a bowl whisk the yolks with 1/3 of the sugar, salt, orange zest, juice and ginger powder until frothy. Beat the whites stiff, gradually adding the remaining sugar until a firm meringue forms. Mix the nuts with flour and grated carrots. Fold in 1/3 of the meringue into the yolk mixture and combine well. Gently fold in the rest of the meringue. Pour the batter into the pan, smooth the top and bake for about 45 minutes (test with a skewer). Remove from oven and cool overnight. The next day lift the cake out of the pan.
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3.
For the glaze beat butter with vanilla sugar and powdered sugar until fluffy. Gradually stir in cream cheese. Cut the cake horizontally twice, layer the bases with some cream and spread the remaining cream over the top.
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4.
Slice ginger into strips and garnish the cake with them and nuts.
