Carrot and cardamom sponge cake
- 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)
Fiber 10.93 g
Saturates 16.76 g
Monounsaturated fatty acids 29.32 g
Polyunsaturated fatty acids 57.15 g
Cholesterol 459.81 mg
Calcium 263.89 mg
Iron 6.71 mg
Zinc 3.82 mg
Vitamin A 1552.47 ug
Vitamin C 31.24 g
Folic acid 125.76 ug
Salt (Sodium) 902.44 mg
Sugars 158.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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