GLUTEN FREE CARROT CAKE WITH MASCARPONE FROSTING AN CANDIED ORANGE PEEL: [This cake is moist and soft, and tastes like a traditional carrot cake but looks all prettied-up; Adapted from Diethood’s Flourless Carrot Cake with Mascarpone Frosting and Martha Stewart’s Candied Orange Peel; [KITCHEN OPERAS] Makes one 8″ cake. CANDIED ORGANGE PEEL: •3 oranges •1 cup raw cane sugar HERES HOW: Make long strips of orange zest using a citrus zester or julienne peeler. Place the zest in a pot and cover with cold water. Bring to a boil, then drain off the water. Do this twice more, using fresh cold water, to soften the peel. Pour the sugar into an empty pot along with 1 1/2 cups of water. Bring to a boil, and stir until the sugar is dissolved. Add the peel to the boiling syrup mixture and lower the heat to a simmer. Simmer for 12 minutes, until the peel strips are translucent. Remove from the heat, but leave the strips to cool in the syrup for 1 hour. Remove the strips from the syrup and spread out on parchment or wax paper to dry. GLUTEN FREE CARROT CAKE: •4 eggs, separated •1/8 teaspoon cream of tartar •1 cup plus 2 tablespoons sugar, divided •zest of one orange •1 teaspoon cinnamon •1/4 teaspoon sea salt •1 teaspoon almond extract •2 teaspoons vanilla extract or paste •4 large carrots, peeled & grated •1-3/4 cups almond flour •gluten-free flour, for dusting the pan (I like to use brown rice flour) HERES HOW: Preheat oven to 325F. Grease an 8″ springform pan with butter and dust with gluten-free flour. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar together on high speed, until you have soft peaks. Add the 2 Tablespoons of sugar, and beat on high speed until you have stiff peaks. Set aside. In a separate bowl, combine the 1 cup of sugar, the egg yolks, orange zest, cinnamon, salt, almond extract, and vanilla. Beat on medium-high until the mixture becomes pale and smooth, about 2 minutes. Fold in the grated carrots, and a third of the egg whites mixture, using a spatula. Fold in the almond flour until completely incorporated, then fold in the remaining egg whites. Pour the batter into the prepared springform pan, and bake at 325F for 45 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a wire rack, and let cool in the pan. While the cake is cooling, make your Mascarpone Frosting. MASCARPONE FROSTING: •1 cup heavy cream •1 1/2 cups (340g or 12 ounces) mascarpone cheese, at room temperature •1/2 cup powdered sugar WHAT TO DO: Pour the cream into the bowl of a stand mixer, fitted with the whisk attachment. Beat the cream on medium speed, until you have stiff peaks. In a separate bowl, combine the mascarpone & sugar with a spatula until smooth (get rid of all those lumps!). Gently fold in the whipped cream, and keep folding the mixture until all of the ingredients are completely incorporated. ASSEMBLE THE CAKE AND FILLING: Run a knife (or palette knife) around the outside edge of the cake, to help it separate from the springform pan. Remove the sides of the pan, leaving the cooled cake on its metal base. Spread the Mascarpone Frosting over the cooled cake, and decorate with the strips of Candied Orange Peel. Serve big slices, and enjoy!
Posted on: Tue, 09 Sep 2014 11:11:07 +0000
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