Ingredients:
· For the cake (mold 26 cm.):
400 gr. carrot · an orange · 4 eggs · 250 gr. flour · 240 gr. of sugar (moreno, if possible). 250 cl. oil · 50 gr. baking powder · a pinch of cinnamon · 1 pinch of cloves bitter orange marmalade.
· For coverage:
80 gr. of butter · 120 gr. icing sugar 150 gr. fresh cream cheese · juice of one orange.
Preparation:
· Crush or grate the carrots with the orange peel and place the zest in a bowl or in the glass of the food processor with the sugar, the flour, the eggs, the nail, cinnamon, oil and yeast. Mix well until you get a homogeneous paste.
· Pour the mixture into the mold and bake at 160 ºC during 45-50 minutes. To check that the cake is done, poke with a toothpick. If it comes out clean, is ready. The oven temperature can rise up to 180 ºC, depends on the power of the oven, but it is best not to put too much strain on the cakes so that they rise without breaking.
· Let the cake cool, unmold and cut horizontally, as if it were a sandwich, trying to make both parts equal. Fill with bitter orange marmalade and cover..
· For the cake coverage, mix the fresh cheese with the butter, icing sugar and orange juice (from which we have removed the skin) until you get a creamy texture. Cover the cake with the cream and let it cool in the refrigerator..
To cook we propose a very cool topic, “Time will come”, de Tol-Puddle Maryrs.
ANTONIO HERNANDEZ. Head of kitchen PATA NEGRA RESTAURANT, Baron of Sant Petrillo, 3. T.963 890 954
