Carrot cake with tangerines and mint
6 servings
30 minutes
The recipe was shared with us by chefs and co-owners of the Sky Food cafe Valentin and Maria Naumkin.
1
In a bowl, mix wheat flour, almond flour, and baking powder. In another bowl, mix grated carrot and orange zest.
- Wheat flour: 300 g
- Almond flour: 120 g
- Baking powder: 14 g
- Carrot: 330 g
- Orange zest: 3 pieces
2
In a mixer, using a whisk attachment, beat the eggs with 480 g of sugar at maximum speed for about 5 minutes. The mixture should turn white and increase in volume.
- Chicken egg: 4 pieces
- Sugar: 790 g
3
Change the mixer attachment to the spatula. Add mixed wheat flour, almond flour, and baking powder to the beaten eggs and mix well on low speed.
- Wheat flour: 300 g
- Almond flour: 120 g
- Baking powder: 14 g
4
Add carrot and zest to the dough. Mix.
- Carrot: 330 g
- Orange zest: 3 pieces
5
Grease the baking pan (25x13 cm as per recipe) with vegetable oil and line it with parchment on all sides for easy removal of the cake.
- Vegetable oil: 210 ml
6
Spread the dough and bake at 180 degrees for about 40-45 minutes. Check readiness with a skewer; it should be dry. Remove the cake from the oven, let it cool completely, and store in an airtight container in the fridge overnight.
7
Place peeled mandarins in cold water, bring to a boil and cook for 40 minutes. Cool down and blend into a puree. It is preferable to choose seedless varieties. Combine the puree of boiled mandarins with lemon juice and 40 ml of mandarin juice and heat to 40 degrees.
- Tangerines: 100 g
- Lemon juice: 30 ml
- Mandarin juice: 90 ml
8
In a separate bowl, mix 60 g of sugar and pectin. Pour the mixture into a saucepan. Stir everything with a whisk, bring to a boil and boil for 1 minute for the pectin to take effect. Transfer to a bowl, cover with plastic wrap in contact, and refrigerate until completely cool.
- Sugar: 790 g
- Pectin: 4 g
9
Cut the mint into thin strips and mix it into the mandarin jam.
- Mint leaves: 4 g
10
Cook the syrup. For this, bring water, 250 g of sugar, and 50 ml of mandarin juice to a boil.
- Water: 75 ml
- Sugar: 790 g
- Mandarin juice: 90 ml
11
Take the cake out of the fridge, cut it in half lengthwise. Soak both parts with syrup using a pastry brush. Spread a mint-tangerine layer on the bottom layer of the cake and cover it with the top part. Put it in the fridge for an hour.