Zesty Carrot Almond Cake with Caramelized Oranges
This exquisite Italian-inspired Carrot Almond Cake is an aromatic fusion of sweet and nutty flavors, punctuated by the zesty tang of caramelized oranges. A recipe from Chef Antony Worrall Thompson, known for his impeccable culinary finesse, it's a delightful addition to any festive table, perfect for the High Holidays or any special gathering. Rich in taste and exceptional in presentation, this dessert is sure to impress and satisfy your guests with its unique combination of citrusy sweetness and nutty texture.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
caster sugar
1 1/2 lbs
water
2 quarts
orange zest
from 4 oranges (zested)
oranges
8 (peeled and sliced)
egg yolks
4 large
sugar
8 ounces
lemon zest
from 1 lemon (zested)
almond essence
1 teaspoon
carrots
8 ounces (finely grated)
whole almonds
8 ounces (ground)
self-raising flour
1 tablespoon
egg whites
4 (whipped with a pinch of salt)
pine nuts
optional
icing sugar
to taste
crème fraîche
to serve
Instructions
1
Prepare the Caramelized Oranges: Begin by peeling the oranges, ensuring you remove as much of the white pith as possible. Slice them horizontally about 1/2 inch thick. Stack the slices back together and secure them with a cocktail stick.
2
Make the Caramel Syrup: In a pot, combine 1 1/2 lbs of caster sugar with 1 quart of water. Bring to a boil, add the zest from four oranges, and continue boiling until the mixture begins to caramelize and reaches a golden brown color.
3
Add Water with Caution: Remove the pot from the heat and carefully add the remaining quart of water. Be cautious as the mixture might splash.
4
Reserve the Syrup: Pour a small portion of the caramel syrup into a jug and set it aside—this will be used to soak the cake later.
5
Caramelize the Oranges: Using a slotted spoon, transfer the orange slices to the caramel syrup in the pot and boil, covered, for approximately 1 hour. Remove the oranges and continue boiling the syrup until it reduces by half. Return the oranges to the caramel to keep warm until serving.
6
Prepare the Cake: Preheat your oven to 350°F (175°C).
7
Mix Ingredients: In a bowl, beat together 4 large egg yolks, 8 ounces of sugar, lemon zest, and almond essence. Integrate 8 ounces of finely grated carrots, 8 ounces of ground almonds, and 1 tablespoon of self-raising flour into the mix.
8
Incorporate the Egg Whites: Gently fold in stiffly whipped egg whites with a pinch of salt, using a metal spoon for a fluffy cake texture.
9
Assemble for Baking: Line a 2-inch deep, 38-inch diameter pan with greaseproof paper (or adjust pan size as appropriate for household ovens). Pour in the batter and arrange eight slices of caramelized oranges neatly on top. Sprinkle pine nuts if desired.
10
Bake the Cake: Place the pan in the preheated oven. The cake is done when a skewer inserted into the center comes out clean.
11
Infuse with Syrup: Once done, remove the cake from the oven. While slightly warm, pierce several holes across the top and drizzle with the reserved caramel syrup, allowing it to fully absorb.
12
Serve: Cut the cake so each slice includes a caramelized orange. Serve with an extra orange slice on the side, a drizzle of syrup, and a dollop of crème fraîche.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this cake recipe?
The recipe is titled Zesty Carrot Almond Cake with Caramelized Oranges.
Which famous chef created this carrot almond cake recipe?
This recipe was created by Chef Antony Worrall Thompson.
What are the primary flavor profiles of this dessert?
It is an aromatic fusion of sweet and nutty flavors with a zesty citrus tang.
How many servings does this recipe yield?
The recipe yields 8 servings.
What cultural cuisine inspired this cake?
The cake is described as an Italian-inspired dessert.
How should the oranges be prepared for caramelization?
Peel 8 oranges, remove the white pith, slice them horizontally 1/2 inch thick, and secure stacks with a cocktail stick.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
What is required to make the caramel syrup?
You need 1 1/2 lbs of caster sugar, 2 quarts of water (added in stages), and zest from four oranges.
How long do the orange slices boil in the syrup?
The oranges should boil in the syrup, covered, for approximately 1 hour.
Why do you reserve a small portion of the caramel syrup?
A small portion is set aside to be drizzled over the baked cake to allow it to soak in and infuse flavor.
What are the main wet ingredients for the cake batter?
The wet base consists of 4 large egg yolks, 8 ounces of sugar, lemon zest, and almond essence.
How much carrot and almond are used in the batter?
The recipe calls for 8 ounces of finely grated carrots and 8 ounces of ground almonds.
What is the secret to the cake's fluffy texture?
Gently folding in 4 stiffly whipped egg whites with a pinch of salt using a metal spoon ensures a fluffy texture.
Does this recipe use much flour?
No, it only uses 1 tablespoon of self-raising flour, as the bulk of the structure comes from ground almonds.
What size pan is recommended in the recipe?
The recipe mentions a 2-inch deep, 38-inch diameter pan, but notes it should be adjusted for standard household ovens.
When are the caramelized oranges added to the cake?
Eight slices of caramelized oranges are arranged on top of the batter before the cake is placed in the oven.
How do you test if the cake is fully baked?
The cake is done when a skewer inserted into the center comes out clean.
How do you finish the cake once it is out of the oven?
While warm, pierce holes in the top and drizzle with the reserved caramel syrup until fully absorbed.
What should be served alongside the cake?
Serve the cake with an extra caramelized orange slice, more syrup, and a dollop of crème fraîche.
Are there any optional ingredients for this recipe?
Yes, pine nuts can be sprinkled on top before baking, and icing sugar can be added to taste.
Is this cake suitable for holidays?
Yes, it is specifically described as perfect for the High Holidays or any festive special gathering.
What happens to the syrup after the oranges are removed?
The syrup is boiled further until it reduces by half before the oranges are returned to it to keep warm.
How should the egg yolks and sugar be processed?
They should be beaten together along with lemon zest and almond essence before adding the carrots.
How many total oranges are involved in the recipe?
The recipe uses 8 oranges for slicing and zesting.
What is the preparation for the almonds?
The almonds should be ground to a fine consistency for the cake batter.
What caution is advised when making the syrup?
Be cautious when adding the second quart of water to the hot caramel, as it may splash.
What is used to zest the lemon?
The recipe calls for the zest from one lemon to be added to the egg yolk and sugar mixture.
How should the cake be sliced for presentation?
Cut the cake so that every slice includes one of the caramelized oranges baked into the top.
Is salt used in this recipe?
Yes, a pinch of salt is added to the egg whites before they are whipped.
What are some common tags for this dish?
Common tags include Italian dessert, carrot cake, almond cake, and zesty citrus cake.