Semolina cake with carrot and orange

Name: semolina cake with carrot and orange
Cook time: 25 min
Total time: 150 min
Yield: 12
Ingredients: 100 g unroasted almonds; 2 medium oranges; 2 medium sized egg; 250 g fine cristalsugar; 150 g unsalted butter room temperature; 250 g ricotta; 300 g winter carrot; 250 g semolina; bag baking powder; 1 mespoint salt; 50 g powdered sugar

Cake of semolina with carrot, almond and orange served with orange ricotta.

Ingredients

Kitchen Stuff

1 food processor
1 cake mold (30 cm)
1 baking paper
1 skewer

Directions

Preheat the oven to 180 ° C.
Heat a frying pan without oil or butter and toast the almonds for 4 minutes. Allow to cool slightly on a plate.
Clean the oranges and grate the orange peel.
Put the orange zest with the eggs, sugar, butter into cubes and ricotta in a bowl and mix for 5 minutes with a mixer.
Finely grind almonds in the food processor and put into a large mixing bowl. Peel the carrot, grate with the coarse grater in the food processor and keep separate.
Mix the semolina, baking powder and salt through the ground almonds. Stir in the ricotta mixture and add the carrot.
Grease the cake mold and cover with baking paper. Put the batter in the cake tin and bake for about 50 minutes in the middle of the oven.
Check after 40 minutes for doneness with a skewer. If this comes out clean, the cake is done.
Remove the cake from the oven and let cool for 15 minutes in the mold. Lift the cake out of the mold and let it cool completely on a rack in 1 hour.
Squeeze the orange and stir in the icing sugar with 1 tbsp orange juice through the ricotta. Serve the cake with the orange ricotta.