Carrot cake is a delicious and healthy dish that will appeal to both adults and children. The cake is perfect for Saturday tea and will leave a pleasant impression.
It is necessary
- - 4-6 carrots
- - 180-190 g flour
- - 90-120 g butter
- - 130-150 g of peeled almonds
- - 260-270 g brown sugar
- - 2-4 eggs
- - 1 protein
- - 10-15 g baking powder
- - 2 large oranges
- - 15-20 g of cinnamon
- - 125-135 g icing sugar
- - 20-25 ml of liquor
- - 120-130 g apricot jam
Instructions
Step 1
Grate carrots on a coarse grater. Rinse and dry the oranges, remove the zest in strips from half of one, grate the rest of the zest. Squeeze the juice from half an orange. Sift flour with baking powder. Grind the almonds in a blender until crumbs and add to the flour.
Step 2
Beat soft butter and sugar, add orange zest and ground cinnamon, stir. Then put one egg at a time, stirring well each time. Add flour mixture, grated carrots and whipped egg white. Mix gently with a spatula.
Step 3
Grease and sprinkle with flour on a form with a diameter of 17-20 cm, put the dough in it and bake in an oven preheated to 190-200 degrees for 40-47 minutes. Chill the cake layer on a tray. Cut the cake in two and coat with apricot jam.
Step 4
For the glaze, add the icing sugar to the liqueur, pour in the orange juice, mix thoroughly. Put the cake on a platter, cover with icing, decorate with zest, chill for an hour.
