Carrot cake with dried apricots and oranges
4 servings
35 minutes
Carrot cake with dried apricots and oranges is a delicate and fragrant treat from Austrian cuisine, where the skill of combining simple ingredients with exquisite flavors is perfected. Carrots provide natural sweetness and moisture, while dried apricots and oranges add subtle fruity notes and a light tartness. Walnuts add structure, and mascarpone with cream creates a soft, airy frosting that envelops each piece. Grated chocolate finishes the composition with a light bitterness, harmonizing with citrus freshness. This cake is perfect for cozy family evenings or festive tea parties, delighting with its texture, rich flavor, and elegant appearance.
1
Beat the eggs and sugar into a fluffy foam.
- Chicken egg: 3 pieces
- Cane sugar: 100 g
2
Mix flour with baking powder and a pinch of salt.
- Wheat flour: 150 g
- Baking powder (raising agent): 5 g
- Salt: to taste
3
Grate the carrot on a fine grater, finely chop the dried apricots and nuts, peel the oranges, separate the orange segments, and remove the membranes.
- Carrot: 100 g
- Dried apricots: 50 g
- Walnuts: 50 g
- Oranges: 200 g
4
Thoroughly mix the beaten eggs with flour, carrots, nuts, and dried apricots, then transfer the batter to a mold; bake at 200 degrees for 20 minutes.
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Carrot: 100 g
- Walnuts: 50 g
- Dried apricots: 50 g
5
Mix mascarpone with powdered sugar and cream.
- Mascarpone cheese: 125 g
- Icing sugar: 40 g
- Heavy cream 35% fat: 30 ml
6
Let the cake cool; spread it with cream and decorate with pieces of orange.
- Oranges: 200 g
7
Sprinkle the cake with grated chocolate, orange zest, and serve.
- Dark chocolate: 40 g
- Oranges: 200 g
