Carrot-lemon pie
Description
This cake will delight you not only with its tender, airy texture, but also with a pleasant citrus aroma and bits of dried fruit. It's the perfect treat to enjoy with a cup of tea! Add a pinch of cinnamon or vanilla to taste for an even more appetizing flavor. You can slice the resulting cake layer and spread it with cream (custard or sour cream), turning it into a full-fledged cake. Thanks to the vegetable oil, the cake turns out nicely moist, so there's no need to soak it with syrup. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Using a mixer, beat the eggs with sugar and vanilla sugar until fluffy and pale. Add odorless vegetable oil, flour, and baking powder. Mix until smooth.
- 2
Step 2
2. Pour boiling water over the raisins and let them sit for 3-4 minutes. Place the prepared raisins onto a paper towel, then roll them in a tablespoon of flour. Grate the carrot on a fine grater and zest the lemon.
- 3
Step 3
3. Add raisins, lemon zest, and carrots to the batter, mix with a spatula. Line a 22 cm diameter pan with parchment paper, pour in the batter. Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes.
- 4
Step 4
4. Let the cake cool. Prepare the cream: beat thick sour cream with condensed milk using a mixer. Add lemon juice and beat for 2-3 minutes. Spread the cream over the cake. Sprinkle with lemon zest.