Time: 60 minutes
- 200 g butter
- 2 dl sugar
- 2 tbsp vanilla sugar
- 3 eggs
- 1 orange – juice & grated peel
- 5 dl flour (can be 1/2 wheat and 1/2 spelt or any gluten-free mixture for gluten free version)
- 1 1/2 tsp baking powder
- 1 1/2 dl cream
- 1 carrot – peeled & grated
- 1 dl cacao
- dried grated coconut for greased form instead of flour
- 2 tbsp butter for form-greasing
- Hazel nuts or Almonds
- Jammed orange-peel
- Baking form
- 2 l bowl
- 1 l bowl
- Cutting board & knife
- Wooden spoon
- Preheat the oven to 175°C.
- Grease baking form with butter and cover it with coconut.
- Take 2 l bowl. Blend butter and sugar.
- Add eggs. One egg at the time.
- Add orange peel and juice.
- Take 1 l bowl. Mix flour and baking powder.
- Add this flour mixture little by little into egg-mixture, while adding cream little by little.
- Put half of the mixture into the 1 l bowl and blend cacao into it.
- Into 2 l bowl, add grated carrot and any “additional bliss” you like. Put this mixture into greased baking form.
- Put cacao mixture into the baking form and with a wooden spoon blend it slightly so a nice pattern will be visible when the cake is sliced.
- Put it into oven for about 40 min and after the first 30 min check it with toothpick. If it comes out clean the cake is ready.
- Take it out of the oven and turn the form bottom-up on a plate and cover it with folded towel to keep it warm. The cake should fall on the plate slowly itself. “Patience training”.
- Taste it and think about upgrades.
- Tidy up.
- Let me know about your production in a comment.
Recipe: Variation of Monika Ahlberg´s Tigerkaka (Rosendals Trädgårdscafé cookbook)
Photographer: Klara Kvicerova, 2014