Carrot Cake

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A carrot cake is the kind of dessert that, at first, you think “what the … what!”. The idea of ​​eating carrots for dessert, at first sight, is kind of weird, but, then …. it becomes that delight that you cannot stop eating.

Ingredients

Cake

• 450 ml. sunflower oil.

• 400 g. flour.

• 7 g. of pastry yeast.

• 150 g. sugar.

• 5 eggs.

• 1 pinch of salt.

• 3 tablespoons cinnamon powder.

• 500 g. of grated carrot.

• Cardamom to taste.

Icing

• 200 g. Cream cheese.

• 100 g. of icing sugar.

• 100 g. butter.

Steps to follow

• Preheat oven to 170 degrees Celsius.

• Mix all ingredients, except for the carrots, in a bowl or recipient of a stand robot until well incorporated.

• Add the grated carrot to the mixture.

• Pour the mixture into a mould well covered with butter or baking paper.

• Bake for 1 hour and 20 minutes at 170 degrees.

• Let cool on a grill for a minimum of 2 hours. If you can let it rest overnight, even better.

• To make the icing, beat the cream cheese with the sugar and soft butter until you get an amalgamated, shiny cream.

• Cover the cake as you wish and leave to cool for a couple of hours in the fridge.

Dark Cocoa and Coconut Milk Sponge Cake

This recipe couldn’t be easier to remember, I call it the 150 recipe, as it’s the number you have to memorize, regarding quantities. In fact, the measurements of this sponge cake can be used as a basis for any sponge cake you imagine (yogurt, fruit, vanilla, etc.).

Ingredients:

• 150 gr of wheat flour.

• 150 ml of coconut milk.

• 150 gr of melted butter.

• 150 gr of sugar.

• 3 tablespoons dark cocoa powder.

• 3 eggs

• 1 sachet of pastry yeast.

Optional: 5 ml of bitter almond extract.

Steps to follow:

• Mix the sugar with the egg yolk and butter until a homogeneous cream.

• Add the coconut milk, the bitter almond extract and the dark cocoa powder.

• Gradually add the flour mixed with the yeast until you get a creamy butter without lumps.

• Beat the egg whites until stiff.

• Incorporate the egg whites into the butter, little by little, making enveloping movements.

• Place the butter in a sponge cake tin.

• Bake for 25-30 minutes at 170 degrees Celsius.

Sponge Cake with Limoncello Cream

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Today I’ll show you how to make a very basic sweet recipe that is super practical to fix breakfasts time or to serve with coffee/tea when you invite people over: Sponge cake with Limoncello cream

Ingredients

Sponge Cake

100 grams of sugar

150 gr wheat flour

150 gr butter

1 sachet of baking yeast

1 shut of limoncello cream

25 g of citrus powder

3 eggs

Steps

• Mix sugar, yolks and melted butter. Whisk until you get a well-blended cream.

• Add the citrus powder and the Limoncello cream.

• Gradually introduce the flour mixed with the yeast.

• Whisk the egg whites until they are stiff.

• Incorporate the egg whites into the dough little by little, and making enveloping movements, so that the egg whites do not lose air.

• Bake for 25 minutes at 170 degrees Celsius.

Icing

50 gr icing sugar.

½  lemon juice.

Steps

• Once the sponge cake is almost cold, mix the icing sugar with the lemon juice and whisk until well dissolved.

• Paint the surface of the sponge cake with the citrus mixture and let it cool on a rack.