by inpatskitchen
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broccolirose's Testing Notes:
Expand Collapseinpatskitchen's Notes:
4 eggs Ask a question about this ingredient
1/2 cup vegetable oil Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 cups grated carrots Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
1 teaspoon orange zest Ask a question about this ingredient
1 tablespoon brandy Ask a question about this ingredient
1 cup ground almonds Ask a question about this ingredient
1/2 cup water Ask a question about this ingredient
1/2 cup sugar( for the syrup) Ask a question about this ingredient
3 inch piece of orange rind Ask a question about this ingredient
Beat the eggs, oil and sugar until light and thick.
Ask a question about this stepStir in the carrots, salt, baking soda, orange zest and brandy.Combine well.
Ask a question about this stepAdd the flour, a little at at time, combining well.
Ask a question about this stepStir in the ground almonds.
Ask a question about this stepPour the mixture in a 10" round baking pan lined with parchment. Bake for 30 to 50 minutes at 350F.
Ask a question about this stepMeanwhile make the syrup by combining the water, sugar and orange rind in a small saucepan. Bring mixture to a boil and simmer for 20 minutes.
Ask a question about this stepAdd the honey and let the mixture cool.
Ask a question about this stepWhen cake is done, let cool for about 10 minutes and then poke holes in the cake with a wooden skewer. Spread the syrup over the cake and cool completely.
Ask a question about this stepRemove the cake from the pan, cover, and refrigerate for at least 24 hours before serving.
Ask a question about this stepServe with sweetened whipped cream.
Ask a question about this stepI think this also looks beautiful! Love the use of honey here.
This sounds really delicious!
Rick Field is the founder of the pickle company Rick's Picks.
Love it! Well done!