Try this Carrot and Almond Cake recipe, or contribute your own.
- 4 uova
- 150 g di zucchero canna integrale
- 250 g di carote pulite e finemente grattate
- 75 ml di olio di semi
- 100 g mandorle pelate ventura
- 100 g di farina di farro
- 1 bustina di lievito per dolci (17 g)
- 1 cucchiaino di polvere di arancia (o scorza grattata di un'ara
- 1/2 ucchiaino di noce moscata grattata
- 1/4 ucchiaino di sale
- 50 g di mandorle pelate ventura tritate grossolanamente
- 50 g di scorza di arancia candita a cubetti
- 800 g di yogurt intero bianco
- 1/2 ucchiaino di sale
- scorza di un limone grattata
- 1 cucchiaio colmo di zucchero a velo
- 1/2 cucchiaino di essenza di vaniglia
- 50 g di scorza di arancia candita
- 50 g di mandorle sgusciate ventura
- foglie di menta o cedrina per decorare
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (200g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepara il giorno prima lo yogurt per fare la copertura al formaggio della torta di carote. Mescola lo yogurt con mezzo cucchiaino di sale e poi versalo in un colino foderato con due strati di garza (o con un canovaccio a maglie molto sottili). Lascialo in frigo fino al giorno successivo a scolare su una ciotola.
- Prepara la torta. Preriscalda il forno a 180°C. Monta i tuorli con lo zucchero, poi aggiungi le carote tritate finemente e l'olio di semi. Incorpora poi la farina di farro setacciata con i 100 g di mandorle frullate, il lievito per dolci, la polvere di arancia, la noce moscata e il sale.
- Aggiungi a questo punto i 50 g di mandorle tritate grossolanamente e i cubetti di scorza di arancia candita.
- Monta le chiare a neve e incorporale delicatamente all'impasto.
- Suddividi equamente l’impasto tra due stampi a cerniera da 24 cm di diametro precedentemente imburrati e infarinati e cuoci le due torte in forno caldo per circa 30 minuti, finché uno stecchino inserito nel centro della torta non uscirà asciutto.
- Togli le torte dallo stampo, lasciale raffreddare e prepara la copertura. Monta lo yogurt ormai sodo con lo zucchero a velo, la scorza del limone e l'essenza di vaniglia, e spalmane metà tra le due torte e metà sulla torta come copertura. Decorala con le mandorle sgusciate e la scorza di arancia e qualche foglia di cedrina fresca. Lasciala in frigo qualche ora prima di servirla.
Recipes rarely explain why specific flours behave the way they do, and farro flour introduces a nutty flavor and denser crumb compared to refined wheat. Swapping whole grain flours requires accounting for higher liquid absorption, meaning extra moisture from finely grated carrots is necessary to keep the structure from drying out during the 30-minute bake at 180 degrees Celsius. Grating carrots finely rather than coarsely ensures they melt into the crumb during baking rather than leaving distinct crunchy pockets. Whole almonds ground at home release oils that pre-ground alternatives lack, contributing to the rich texture of the layers.
Draining plain whole milk yogurt overnight in a cheesecloth-lined sieve over a bowl removes excess whey, transforming a runny dairy product into a thick, spreadable cream that mimics cream cheese frosting. Salt added directly to the straining yogurt draws out moisture efficiently while seasoning the base before vanilla and lemon zest are folded in. Whipping egg whites separately and folding them into the heavy batter introduces trapped air, which compensates for the weight of the dense almond meal and whole grains. Incorporating whipped whites too aggressively defates the batter, resulting in a flat bake that fails to spring back when tested with a wooden toothpick inserted into the center.
Spreading the frosting between the two cooled layers and across the top creates a barrier that locks in crumb moisture during chilling. Letting the assembled cake rest in the refrigerator for several hours allows the dense farro layers to hydrate slightly from the yogurt coating, softening the crumb structure. Candied orange peel and whole almonds applied just before serving add contrasting crunch against the smooth dairy topping and tender carrot interior. Chilling the finished dessert also firms the drained yogurt frosting so slices hold clean edges when cut with a sharp chef knife.
Baking this dual-layer style demands two separate 24-centimeter springform pans to ensure even heat penetration without overcooking the edges. Buttering and flouring the metal surfaces prevents the batter from adhering during the rise. Monitoring internal temperature or relying on the visual cue of a clean toothpick prevents over-baking the delicate farro crumb. Storing leftovers covered in the refrigerator maintains the integrity of the dairy frosting for up to three days.
Draining plain whole milk yogurt overnight in a cheesecloth-lined sieve over a bowl removes excess whey, transforming a runny dairy product into a thick, spreadable cream that mimics cream cheese frosting. Salt added directly to the straining yogurt draws out moisture efficiently while seasoning the base before vanilla and lemon zest are folded in. Whipping egg whites separately and folding them into the heavy batter introduces trapped air, which compensates for the weight of the dense almond meal and whole grains. Incorporating whipped whites too aggressively defates the batter, resulting in a flat bake that fails to spring back when tested with a wooden toothpick inserted into the center.
Spreading the frosting between the two cooled layers and across the top creates a barrier that locks in crumb moisture during chilling. Letting the assembled cake rest in the refrigerator for several hours allows the dense farro layers to hydrate slightly from the yogurt coating, softening the crumb structure. Candied orange peel and whole almonds applied just before serving add contrasting crunch against the smooth dairy topping and tender carrot interior. Chilling the finished dessert also firms the drained yogurt frosting so slices hold clean edges when cut with a sharp chef knife.
Baking this dual-layer style demands two separate 24-centimeter springform pans to ensure even heat penetration without overcooking the edges. Buttering and flouring the metal surfaces prevents the batter from adhering during the rise. Monitoring internal temperature or relying on the visual cue of a clean toothpick prevents over-baking the delicate farro crumb. Storing leftovers covered in the refrigerator maintains the integrity of the dairy frosting for up to three days.
