Happy World Baking Day (or how do you say that?)
I planned a super delicious 3-layered cake full of flavour filled with a light but sweet cream in honor of World Baking Day. Emphasis on I planned… Or should I rather say, I tried?
You might know this feeling that you have imagined an amazing cake and you actually did your homework and worked out a complete recipe. All that is left to do is go into the kitchen and really bake this thing. Easy peasy, what can possibly go wrong, I mean you have a clear mind about how the cake should taste and look like. You have a recipe before you. In theory. In practice, you go into the kitchen with high hopes and you leave the kitchen with low spirit because you are not happy at all… You can not re-do the cake because you run out of eggs and it is Sunday afternoon. . .
So what can you do? Give up, enjoy the sunshine after one week of constant rain and post a classic but mouth-watering Carrot Cake recipe with an Orange Mascarpone Cream filling! Because normal cake is boring I used again my middle-sized Bundt Cake Molds (otherwise know as Gugls around here) but if you don’t have them you can just bake the cakes in a normal muffin tin, the size is about the same. I cut the little cakes halfway through and filled them with this super light, fragrant cream.
So, not a 3-layered wowing cake, but simple and delicious little treats to celebrate World Baking Day, I hope you like them and celebrate World Baking Day with some sweet baking!
PS: Luckily I made some waffles for breakfast, so somehow I succeed to bake at least something eatable that was tasting good.
- 160ml Vegetable Oil
- 3 Eggs
- 50g Sugar, brown soft
- 250g Flour
- 1 Tsp Vanilla Paste
- 1 Tsp Cinnamon
- 1/2 Tsp Bicarb of Soda
- 2 Tsp Baking Powder
- 1/2 Tsp Ginger
- 1 pinch of ground Clover
- 1 Tsp Orange Zest
- 1/2 Tsp Mixed Spice
- 150g Carrots, finely grated
- 100g Pecans
- 1/2 Orange, Zest and Juicee
- 200g Mascarpone
- 5 Tbsp Icing Sugar
- Start by roasting the pecan nuts in a dry pan until they are fragrant. Be careful not to burn them! Let them cool and cut them very finely. For the little Bundt Cake shapes I want the nuts very fine to avoid big holes in the small cakes. If you use a muffin form and you like big pieces of nuts, feel free to cut them roughly.
- Whisk together the vegetable oil, eggs, sugar and vanilla in a bowl until well combined
- In a separate bowl mix together the dry ingredients: sifted flour, cinnamon, bicarbonate of soda, baking powder and all the spices.
- Grate the carrots as finely as possible and mix them trough the dry ingredients. This is a great trick to avoid big lumps of carrots.
- Add the dry ingredients together with the carrots to the dry ingredients and quickly mix the batter together until smooth
- Add the toasted and chopped pecan nuts and stir again until evenly distributed.
- Butter and flour the little cake forms and divide the batter between them
- Bake in the oven for about 18 minutes (or until a tooth prick will come out clean) at 200°C.
- Let them cool completely on a wire rack before turning them carefully out of the molds.
- Cut the cakes halfway and fill them with the mascarpone cream.
- If you want you can sprinkle your little cakes with a bit of icing sugar 😉
- Mix together all the ingredients in a bowl using a hand whisker until the mixture is smooth and creamy.