Carrot Cake with Orange Curd
Description
Orange curd pairs beautifully with carrot sponge cake, giving the finished cake juiciness and a fresh citrus note. Choose medium-sized oranges that are juicy and have bright zest. Remove the zest without the white pith, which adds bitterness. If you like, you can also add cardamom and vanilla to the batter. If you use smaller pans, the sponge will be taller and can be cut into two layers, but baking time may increase. There is no need to soak the sponge; it comes out moist.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the carrots, wash them, and grate on a fine grater. Wash the pitted prunes and pat dry with a paper towel. Toast the walnuts in a dry skillet until lightly fragrant and chop them. Wash the oranges thoroughly, wipe dry, and grate the zest.
- 2
Step 2
Break the eggs into a bowl, add sugar, liquid honey, and beat with a mixer until light and fluffy. The sugar should dissolve and the mixture should double in volume.
- 3
Step 3
Pour the vegetable oil into the egg mixture and mix gently.
- 4
Step 4
Add the nuts and half of the grated orange zest to the mixture and mix.
- 5
Step 5
Add chopped prunes and grated carrot to the mixture and mix gently.
- 6
Step 6
Sift wheat flour mixed with baking powder into the carrot dough and add cinnamon.
- 7
Step 7
Mix carefully until the dough is the consistency of thick sour cream with no lumps of flour.
- 8
Step 8
Line a baking sheet with baking paper. Place two 22 cm (8½ inch) springform pans greased with oil and lined with parchment on the bottom. Divide the dough in half and spread it evenly in the pans. Put the baking sheet in a hot oven and bake the carrot sponge layers for 30–40 minutes, until done. Remove the baked layers from the pans, set them on a wire rack, and let cool completely.
- 9
Step 9
To make orange curd, pour the sugar into a heavy-bottomed saucepan, add the orange zest, and stir. Let the sugar stand for 20 minutes.
- 10
Step 10
Squeeze the juice from the oranges, remove the seeds, and pour it into a saucepan with the sugar. Add the egg yolks and starch to the saucepan and stir until smooth.
- 11
Step 11
Place a saucepan over low heat and cook the orange curd, stirring. Cook until the mixture thickens and just begins to bubble. Strain through a fine-mesh sieve, press plastic wrap directly onto the surface, and cool completely.
- 12
Step 12
To make the cake, place cream cheese and powdered sugar in a clean bowl and pour in cold heavy cream. Beat the mixture until thick and fluffy.
- 13
Step 13
Trim the tops off the carrot cake layers; you will need them later. Place one layer on the cake board and spread it with cream. Put some of the cream in a piping bag and pipe a border around the edge. Spoon the orange curd into the center and spread evenly.
- 14
Step 14
Spread the trimmed portion of the second sponge layer with some of the cream. Place it on the first sponge layer, cream side down. Set aside some cream for decorating; use the remaining cream to coat the sides and top of the cake and smooth the surface. Refrigerate the cake for 6–8 hours to set and soak through. Before serving, decorate the cake as you like and serve. I crushed the trimmed sponge, mixed it with chopped nuts, and used the mixture to coat the sides. I piped the top with cream tulips and leaves using a pastry bag and tips.
- 15
Step 15
Done. Serve to the table.