by inpatskitchen
View
my 186 recipes »
Photo by inpatskitchen
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!
Nozlee is the Assistant Editor of Food52.
Love it! Well done!