Carrot and Orange Olive Oil Cake
with mascarpone and lemon thyme
This cake was inspired by a photo of a beautiful Italian carrot and orange bundt cake I saw that was lightly dusted with icing sugar. I don’t currently have a bundt tin with me so I evolved this recipe into working for a cake tin, but you could use either.
Simply sprinkle with icing sugar to decorate, and serve with a spoonful of mascarpone or ricotta and a little lemon thyme on the side.
For this recipe, I used our type 00 flour to create a sponge with lots of volume to counter the density of the carrot, but a cake flour will also work well.
Serve with a glass of marsala or espresso.
Serves 8-10
