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Spice cake with carrots and tart cherry cream

Spice cake with carrots and tart cherry cream

This spice cake contains 300 g of root vegetables, resulting in a surprisingly flavourful, moist and fluffy cake. The tart cherry cream strikes a beautiful and delicious contrast to the sweet root vegetables. If you don’t have any cherries on hand, simply substitute other berries or fruit.

Ingredients

  • 125 g sugar
  • 80 g corn oil
  • 104 g egg
  • 125 g wheat flour
  • 4.5 g ground cinnamon
  • 3 g ground cloves
  • 3 g ground ginger
  • 3 g fine salt
  • 6 g baking soda
  • 300 g coarsely grated root vegetables, such as carrots , parsnip and parsley root
  • 75 g chopped, roasted walnuts
  • 165 g cherry
  • 10 g sugar
  • 4 g lemon zest (unsprayed)
  • 50 g yogurt 2%
  • 50 g Puck® Whipping Cream
  • 10 portioner

Beat the sugar and oil well. Beat in the eggs one at a time and beat very well. Sift and combine the flour, spices, salt and baking soda, fold into the batter, then stir in the root vegetables and finally the chopped nuts. Pour the batter into a greased spring form or small rectangular baking tin. Bake for approx. 45 min. at 175°C. Cool on a rack. Coarsely chop the cherries and combine them with sugar and lemon zest. Let the cherries marinate in the sugar and lemon for at least one hour, but preferably overnight. Drain the cherries. Whip the cream until stiff, then fold in the yoghurt and cherries. Season to taste, adding more sugar and lemon if desired. Cut the cake into suitable pieces and serve with the ice-cold cherry cream. You can also use store-bought stewed cherries or substitute other berries, such as blueberries, blackcurrants or blackberries. Frozen berries also work well. Tip: Use the juice from the cherries in a wild game gravy – or just enjoy it as a refreshing drink.  

Energy 2436 kJ
Protein 6%
Carbohydrate 53%
Fat 41%