- Yield: 22
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Carrot sponge cake
"What about semolina cake (sponge cake) from almond flour?" is what I thought after a seance with my girl friends Nat, Mona and Irena who happen to bake the best semolina cakes in the world! I asked for their recipes for inspiration and got to work. The basis comes from the honey sponge cake which is very simple and we prepare it all the time. But as it happens, these cakes tend to be very dry so I did some research on ingredients and how to make it softer and more moist. After all SCD ingredients are different ball park and they react differently than the ones I used all my life. Then I found about carrots, they are apparently pretty cool things, so now it was just a question of amounts and the baking could begin. The result was a success. This little orange beauty fulfilled my hopes and I'm sure you will enjoy it as well 🙂
Ingredients
- eggs - 4 L
- butter - 1/2 cup
- Honey - 1/2 cup
- Cinnamon - 1/2 tblspn
- vanilla - 1 husk
- Almond flour - 2 cups
- carrot - 2 cups, grated
- soda - 1/4 tblspn
- salt - pinch
Instructions
Baking time: 20 minutes / 125 °C / 650 W
Break the eggs, add melted butter, honey, vanilla or cinnamon and blend with the stick blender. Add the almond flour and blend again. This way it gets a bit softer. Finally add soda and the grated carrot this time without blending. The dough (which is a bit less dense and more runny) is poured into a silicon form and bake in the preheated oven.
If you are using the silicon form, getting the cake out of it is simple, just wait for it to cool down. But as you can see in the pictures, the classic semolina cake is made in a glass form, in which case it must be turned over with the cake and then put some cold wet washcloths on top of it. I always suffered, not knowing whether it turned out well or not.
P.S. you can use apples or zucchini instead of carrots. These are amazing and smell really nice. Only, make sure you rid these of the liquids, otherwise they let it out during baking and the dough gets too runny.
P.S. 2 almonds can be replaced with cashews or pecans or even mix several kinds, however you want.
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