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

INGREDIENTS

  • FOR THE CAKE
  • 320g finely grated carrot
  • 250g golden granulated caster sugar
  • 2 medium/large eggs, beaten
  • 100ml almond milk (or cows milk)
  • 100ml olive oil
  • zest of 2 oranges
  • 350g type 00 flour (or soft cake and pastry flour)
  • 10g baking powder
  • TO SERVE
  • icing sugar
  • mascarpone or ricotta
  • lemon thyme

METHOD

Line a non-stick spring form 23cm cake tin with baking parchment. Preheat your oven to 170°C.

In a large mixing bowl, combine together the grated carrots, sugar and beaten eggs. Add the milk followed by the olive oil.

Add the orange zest, followed by sifting in the flour and baking powder. Combine thoroughly with a wooden spoon to ensure even distribution of the raising agent.

Spread the batter into the cake tin. Bake for 40-50 minutes until a metal skewer comes out clean.

Remove from the tin and leave to cool on a wire rack.

Sift icing sugar on top to serve, and plate up with a little mascarpone with a few lemon thyme leaves sprinkled on top to garnish.

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