Friday, August 23, 2013

Carrot Almond Cake with Ricotta Cream

Jude suggested this one. She has been picking up at Espresso A Mano for a few years now. Thanks for sharing. I forgot about carrot cake.

For the Cake:
4 tablespoons (57 grams) unsalted butter, plus more for the pan
1 1/2 cups (150 grams) finely ground almonds, preferably blanched
Finely grated zest of 2 lemons
3/4 cup (150 grams) plus 2 tablespoons (25 grams) granulated sugar, divided
1 1/4 cups (138 grams) unbleached cake flour
2 teaspoons (8 grams) baking powder
1/2 teaspoon fine sea salt
4 large eggs, room temperature
1/4 teaspoon almond extract
Scant 2 cups (6 to 8 medium) finely grated carrots, preferably yellow
For the Ricotta Cream:
1 cup ricotta cheese
1 cup crème fraîche or sour cream
2 tablespoons mild-tasting honey
Finely grated zest of 1 lemon
Confectioners’ sugar, for dusting

Make the Cake:
Position the baking rack in the middle and heat the oven to 375 degrees F. In a small pot (or in a microwave) melt the 4 tablespoons of butter and set it aside to cool.
In a food processor fitted with a blade, pulse the almonds with the lemon zest and 2 tablespoons of the sugar until combined. Butter a 9-inch springform pan and dust the sides with some of the almond mixture. In a large bowl, sift together the flour, baking powder, and salt.
Using an electric mixer, beat together the eggs and the remaining 3/4 cup sugar on high speed until pale, foamy, glossy, and thick, about 5 minutes. Reduce the speed to low and add the remaining almond mixture, the almond extract, and finally the flour mixture, incorporating it until well mixed. Pour the cooled melted butter over the batter and then, quickly, fold it in. Fold in the carrots.
Scrape the batter into the prepared pan, smooth over the top, and place the cake in the center of the oven. Lower the heat to 350 degrees F and baking until the cake is springy to the touch in the center, lightly browned, and is beginning to pull away rom the sides of the pan, 35 to 45 minutes. Let cool completely in its pan, then release the spring and slide the cake onto a platter.

Make the Ricotta Cream:
While the cake is cooling, place the ricotta, crème fraîche, honey, and zest either by hand or with a mixer until smooth. Taste and adjust the ingredients for flavor and texture: i.e. you might want a little bit more sour cream or a citrus pop from the zest. As the cream sits, it will thin out, forming a lovely sauce for the cake. The tang of the sour cream is a perfect complement to the carrot flavor in the cake.
Just before serving, dust the cake with confectioners’ sugar. Serve with the ricotta cream on the side.

Makes one 9-inch cake.

She found this one at:

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