Carrot and Orange Pie
8 servings
70 minutes
Carrot-orange pie is a harmony of taste and sophistication inspired by Italian culinary tradition. Bright and sunny, it embodies the sweetness of carrots, the freshness of oranges, and the tenderness of cream. Pistachios add a refined nutty note, while the airy cream makes the pie's texture delightfully soft. This dessert not only pleases the palate but also serves as a wonderful addition to a cozy tea time. In Italy, such pies are often made for family celebrations, enjoying their rich aroma. The carrot-orange pie is the perfect combination of healthy ingredients and refined flavor that will adorn any table and bring moments of joy.
1
Roast the pistachios and chop them.
- Ground pistachios: 150 g
2
Preheat the oven to 180 degrees.
3
To prepare the dough, beat the eggs with hot water. Gradually add 150 g of sugar, 3 tablespoons of orange zest, and vanilla sugar. Mix thoroughly. Add grated carrot, ground pistachios, flour, and baking powder. Knead the dough and place it in a baking mold.
- Chicken egg: 4 pieces
- Water: 3 tablespoons
- Sugar: 200 g
- Orange zest: 6 tablespoons
- Vanilla sugar: 0.5 teaspoon
- Carrot: 250 g
- Ground pistachios: 150 g
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
4
Bake for 40 minutes. Cut the finished cake horizontally into 2 parts.
5
To prepare the cream, soak the gelatin in a small amount of water and let it swell. Combine the gelatin with orange and carrot juice, heat it, and let it cool. Add cream and orange zest.
- Gelatin: 1 piece
- Orange juice: 250 ml
- Carrot juice: 125 ml
- Cream: 400 ml
- Orange zest: 6 tablespoons
6
Spread cream on the layer, cover with another, and apply cream on the entire surface of the pie. Sprinkle the pie with coarsely chopped nuts.
- Ground pistachios: 150 g
