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Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting
Dessert

Coriander Spiced Carrot Cake with Pecan Praline and Mascarpone Vanilla Bean Frosting

1 u 50 minVoor 10Nutri-Score D€€€
van @viahajar2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • carrots (peeled and finely grated)Groente en fruit300 g
  • plain flour (sifted)Granen250 g
  • brown sugarVoorraadkast200 g
  • eggs (at room temperature)Overig4 stukken
  • neutral oilVoorraadkast180 ml
  • coriander seeds (toasted and ground)Kruiden en specerijen6 g
  • ground cinnamonKruiden en specerijen4 g
  • baking powderVoorraadkast10 g
  • baking sodaVoorraadkast3 g
  • saltKruiden en specerijen3 g
  • pecans (roughly chopped, toasted)Noten en zaden150 g
  • caster sugar (for the praline)Voorraadkast100 g
  • mascarpone (cold)Zuivel250 g
  • cream cheese (cold)Zuivel200 g
  • icing sugar (sifted)Voorraadkast80 g
  • vanilla bean (seeds scraped)Kruiden en specerijen1 stuk
  • double cream (cold)Zuivel100 ml

per portie

Voedingswaarden

367kcal

Koolhydraten
34 g
Eiwitten
5 g
Vetten
24 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Taartvorm ×2
  • Mengkom ×2
  • Garde
  • Rasp
  • Steelpan
  • Bakplaat
  • Handmixer
  • Spatel
  • Afkoelrooster

stap voor stap

Bereiding

  1. Toast and grind the coriander seeds

    • Toast the coriander seeds in a dry pan until fragrant.
    • Grind them to a fine powder and set aside.
    Stap 1

  2. Make the pecan praline

    • Melt the caster sugar in a saucepan until a golden caramel forms.
    • Stir in the toasted pecans, then spread on a baking tray lined with paper.
    • Let cool completely, then break into shards and chop roughly.
    Stap 2

  3. Prepare the cake batter

    • Whisk the eggs with the brown sugar until pale and fluffy.
    • Stream in the oil while whisking, then fold in the grated carrots.
    • Sift in the flour, baking powder, baking soda, salt, cinnamon and ground coriander, and mix until just combined.
    • Fold in most of the chopped praline, keeping some for decoration.
    Stap 3

  4. Bake the cakes

    • Divide the batter between two greased and lined cake pans.
    • Bake at 180 °C until a skewer comes out clean.
    • Cool in the pans for a few minutes, then turn out onto a cooling rack.
    Stap 4

  5. Whip the mascarpone frosting

    • Beat the mascarpone, cream cheese and icing sugar until smooth.
    • Add the vanilla bean seeds and the cold cream, and whip until thick and spreadable.
    Stap 5

  6. Assemble the cake

    • Sandwich the cooled cake layers with a layer of frosting.
    • Cover the top and sides with the remaining frosting.
    • Finish with the reserved pecan praline shards.
    Stap 6
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