Cake with orange cream bimby method
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Orange-glazed carrot cake
ingredients
servings
12
Carrots
270 grams
White sugar
110 grams
Type 00 wheat flour
270 grams
Chopped almonds
80 grams
Eggs
2 unit
Sunflower oil
120 grams
Baking powder for desserts
8 grams
Vanilla extract
1 teaspoon
Oranges
1 unit
Salt
1 pinch
Apricot jam
100 grams
Desserts from Italy
Orange-glazed carrot cake
Orange-glazed carrot cake
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
With or without icing, I can guarantee that this cake will be a hit! It's one of my favorite snacks :)
preparation
step 1
First we turn on the oven at 175 ° (static mode) and waiting for it to reach the temperature we proceed with the recipe: we deprive the carrots of the peel and the inedible ends and chop them with a food processor.
step 2
With the help of the electric whisk we assemble the eggs (preferably at room temperature) together with the sugar, the grated orange peel and a teaspoon of vanilla extract, until a light color and a frothy consistency are obtained.
step 3
With the help of a marisa we add the carrots to the eggs, making delicate movements.
step 4
We sift the flour with the baking powder and slowly add the rest, alternating with the seed oil.
step 5
When the mixture is uniform, pour into a previously greased and floured 24cm mold and bake in a preheated static oven at 175 ° for about 40 minutes (always do the toothpick test before removing the cake from the oven).
step 6
Allow to cool before removing the cake from the mold and in the meantime take care of the icing, heating the jam and the orange juice in a saucepan, until it touches the boil.
step 7
As soon as both the cake and the icing have cooled, sprinkle the entire surface with a kitchen brush until it is shiny.
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