Carrot and cardamom sponge cake

60 min
Suitable for vegetarians
Type of dish: Pastries
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Mandarin oranges 0.5 kg
Icing sugar 0.375 kg
Ground cardamom 7.5 g
Plain flour 0.938 kg
Raising agent 32.5 g
Table salt 7.5 g
Eggs 10.0 ud
Brown sugar 0.375 kg
Carrots 0.575 kg
Sunflower oil 0.45 l
Bifidus plain yoghurt 2.5 ud
Elaboration
  • Preheat the oven to 160 ºC.
  • Grease and flour a 15 cm diameter mould.
  • Grate the zest of a mandarin orange.
  • Using the flat beater of the mixer, place in the bowl the mandarin orange zest, the cardamom and the sugar. Set aside. 
  • In another bowl, sieve the flour, the salt and the raising agent. Set aside. 
  • Grate the carrot with a fine grater. Set aside.
  • Use the whisk to whip the eggs and both types of sugar (the cardamom-scented sugar and the brown sugar) until they double in volume.
  • Slowly add in the oil and beat until it emulsifies. 
  • Then change the attachment and add the flat beater. Add in the grated carrot.
  • Add 1/3 the flour and beat. Add half of the yogurt. Then incorporate the other half and the rest of the flour gradually finishing off with the flour. 
  • Divide the mixture and pour it into the moulds. Smooth the surface with a spatula.
  • Bake at 160 ºC for 50-60 minutes. Check that the sponge cakes are cooked by pricking the centre with a skewer.
  • Take them out of the oven and let them cool in the moulds and on a rack for about 15 minutes. Then, take them out of the moulds and let them cool upside down for about 25 minutes. 
  • Once cold, wrap each sponge cake in cling film and store in the fridge.
Nutritional information (1 portion)
Energy
2380.85
kcal
Carbohydrates
313.65
g
Proteins
36.32
g
Lipids
107.47
g
Sugars 158.2 g
Salt (Sodium) 902.44 mg
Folic acid 125.76 ug
Vitamin C 31.24 g
Vitamin A 1552.47 ug
Zinc 3.82 mg
Iron 6.71 mg
Calcium 263.89 mg
Cholesterol 459.81 mg
Polyunsaturated fatty acids 57.15 g
Monounsaturated fatty acids 29.32 g
Saturates 16.76 g
Fiber 10.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.