Carrot cake with sour cream‑lemon soak
Description
It will be perfect with tea and coffee. An important point is the resting of the cake both after baking and after soaking it. Note that you can choose the nuts to your taste. In my case it was caramelized peanuts. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Grate the carrot using a fine grater.
- 3
Step 3
In a deep bowl, beat the eggs and 100 g of sugar into a fluffy foam.
- 4
Step 4
Add grated carrot and nuts to the egg mixture. Stir using a spatula.
- 5
Step 5
Add sifted flour and leavening agent. Stir with a spatula.
- 6
Step 6
Finally, add vegetable oil to the dough and mix well again. The oil should be thoroughly incorporated into the dough.
- 7
Step 7
The dough is ready.
- 8
Step 8
Preheat the oven to 180 degrees. Take a cake pan, line it with parchment paper or grease it with butter. Pour the batter into the pan. Smooth it with a spatula. Bake for 40‑45 minutes in the preheated oven.
- 9
Step 9
After the time is up, remove the cake from the oven.
- 10
Step 10
Transfer it to a board and let it rest at room temperature for 3 to 8 hours.
- 11
Step 11
Prepare the soak. Cut half a lemon into pieces. Pour boiling water over it and let it sit for 15 minutes to remove the bitterness.
- 12
Step 12
Next, pour off the water from the lemon, transfer it to a blender, and blend into a fine mash.
- 13
Step 13
Transfer the sour cream into a bowl, add sugar. Beat with a mixer until the sugar dissolves.
- 14
Step 14
Add the minced lemon and mix well.
- 15
Step 15
Cut the cake into two parts.
- 16
Step 16
Generously soak both parts. Join them, also drizzle the top with the soak. Sprinkle with nuts. Leave at room temperature for 2 hours.
- 17
Step 17
The cake is ready.