Carrot sponge cake with turmeric and honey
6 servings
50 minutes
Carrot biscuit with turmeric and honey is a delicate, aromatic dessert that combines the natural sweetness of carrots with the warm spice of turmeric and the rich flavor of honey. This recipe has roots in European cuisine where vegetables often serve as the base for baking. Carrots add moisture and softness to the dough while apples and raisins contribute natural fruity sweetness. Spices like cinnamon and nutmeg enhance the depth of flavor creating a cozy, slightly exotic aftertaste. This biscuit is perfect for morning tea or as an exquisite dessert for heartfelt gatherings. Thanks to turmeric, the cake takes on a golden hue and additional health benefits. This biscuit embodies tenderness, warmth, and harmony of flavors in every bite.
1
First, it is recommended to prepare a detachable mold: cover the bottom with parchment (or grease with oil) and cool it in the refrigerator along with the mixer. You can also turn on the oven to preheat.
2
Grate the peeled carrot finely, rinse the raisins with warm water and dry them. Mix everything, adding the zest of one orange and honey. Slice the apple thinly (or into cubes) separately. This is our filling.
- Baby carrots: 250 g
- Golden seedless raisins: 0.3 glass
- Grated orange zest: 1 tablespoon
- Honey: 30 g
- Apple: 100 g
3
Separate the whites of four eggs from the yolks and beat until stiff peaks form, gradually adding caramel sugar - it will create a thick creamy texture. Also beat the yolks separately and carefully pour them into the whites little by little. Sifted flour should be added to the egg white mixture in two batches and gently but quickly mixed. Incorporate the airy dough into the carrot filling and mix gently again.
- Chicken egg: 4 pieces
- Soft brown sugar: 75 g
- Whole grain (wholemeal) flour: 120 g
4
Fill the mold with half of the batter, arrange apple slices (as for charlotte), and cover with the remaining batter. Bake the pie in a preheated oven at 180°C for 20-25 minutes. After the time is up, check the readiness of the sponge with a wooden skewer and cool at room temperature.
- Apple: 100 g
5
Sprinkle the cooled pie with a mixture of powdered sugar and cinnamon.
- Soft brown sugar: 75 g
- Ground cinnamon: 1 teaspoon