Carrot cake with tangerines and mint

In a bowl, mix wheat flour, almond flour, and baking powder. In another bowl, mix grated carrot and orange zest.

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.

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.

Add carrot and zest to the dough. Mix.

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.

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.

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.

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.

Cut the mint into thin strips and mix it into the mandarin jam.

Cook the syrup. For this, bring water, 250 g of sugar, and 50 ml of mandarin juice to a boil.

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.