Semolina Carrot Cake with Orange Glaze
This Semolina Carrot Cake with Orange Glaze is crunchy sweet because of pistachio nuts in the cake. The orange glaze is the finishing touch that makes this carrot cake the zest it needs to not be ordinary.
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Servings: 1 cake form
Ingredients
Carrot Cake
- 3.5 ounces salted pistachio nuts shelled and salted
- 1 orange
- 2 eggs
- 9 ounces sugar
- 5 ounces butter
- 4.5 ounces ricotta cheese
- 10 ounces carrot
- 9 ounces semolina flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Orange Glaze
- 3 ounces powdered sugar
- 1.5 tablespoon orange juice
- 1/2 tablespoon orange zest
Instructions
- Preheat the oven to 350 degrees F.
- Place the shelled pistachio nuts in your food processor and pulse until fine.
- Wash the orange, zest the rind and squeeze the fruit to collect the juice. Reserve 1/2 tablespoon of zest and 1.5 tablespoons of juice for the glaze. Transfer the zest for the cake with the eggs, sugar, butter and the ricotta to a bowl and mix for a couple of minutes until smooth.
- Peel the carrot and grate them.
- Mix semolina, baking powder, salt and pistachio 'meal'. Add the ricotta mixture to the dry ingredients and then add the grated carrots. Mix well.
- Grease a cake form (8x9x3) and then coat with parchment paper. Transfer batter to the cake form and bake for approx. 60 minutes in the middle of the oven.
- Allow the cake to cool in the form for about 15 minutes and then transfer to a wire rack and cool completely.
- Make the glaze by mixing powdered sugar and orange juice. When well mixed poor over the cake and then sprinkle with the orange zest.
Nutrition
Calories: 4358kcal | Carbohydrates: 607g | Protein: 83g | Fat: 188g | Saturated Fat: 92g | Sodium: 2617mg | Fiber: 31g | Sugar: 374g
Nutrition information is automatically calculated, so should only be used as an approximation.
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