This is a surprise, because this isn’t an example of my baking efforts.
I had a birthday. And I wasn’t really planning on cake as I’m not a huge cake lover myself. I mean, I love baking, but I don’t love (nor does my waistline) having cake in the fridge too often. 😉 So, I wasn’t really planning on any birthday cake.
Only my little sister surprised me! That’s why having lovely sisters and a family with a strong cooking gene is so awesome.
Everybody in my family cooks, and cooks well. But mostly me and my mother are the main bakers so this was why the sisterly surprise was so unexpected. Utterly awesome too!
I’ll translate the recipe here with my assurances that this citrusy carrot cake is among the most delicious cakes I’ve eaten (wheat-based or gluten-free).
2 large oranges
250g of sugar
250g of grated carrots
250g of almonds
2 ts of baking powder
65g of potato starch
300g of powdered sugar
1. Start by grinding the almonds into a rough flour in a coffee grinder or food processor. Or, just use almond flour if you have it.
2. Separate the egg yolks from the whites. Set the oven to preheat at 180 C.
3. Squeeze the oranges for juice, grate the orange peels.
4. In a large bowl, mix together the egg yolks, orange juice and peel, sugar, carrots, almond flour and baking powder. Use a flour sifter to add the potato starch. Mix.
5. In a separate bowl beat the egg whites until you have a hard, solid foamy mass. Mix very gently into the rest of the dough.
6. Pour the dough into a 24cm cake bin.
7. Bake for 55-60 minutes.
8. Let cool in the cake bin, then take out and glaze with the mixture of sugar and freshly squeezed lemon juice.
It only gets better after some time in the fridge! This is when I first “met” this cake. 😉
This was very moist, fluffy and all around delicious! 🙂 I devoured the entire thing far too quickly and I’m reaffirmed in my belief that it’s not a good idea to have cake in the fridge as it’s bound to disappear far too quickly. 😉