Carrot and walnuts bundt cake with orange curds filling
This bundt cake is refreshing with crunchy bits of walnuts. Orange curds filling is juicy surprise for the bite. This cake is suitable for breakfast, coffee sweet or dessert suitable anytime. Be careful, disappears quickly.
Ingredients for smaller bundt pan such as Emília :
- 1 cupsemi-coarse flour (185 g)
- 3 eggs
- 1/2 cup coconut oil ( 100 g )
- 200 g grated carrot (3 medium pcs)
- 1 cup walnuts (120 g)
- 80 g + 30 g crystal sugar
- 6g or 1/2 sachet baking powder
- pinch of sodium bicarbonate
- pinch of salt
- cinnamon (2 tea spoon), dried ginger (1 tea spoon)
- 250 g curds
- juice of 1/2 orange
- 10g starch/ instant pudding
Turn on the oven to 180°C and grease the bundt cake pan with coconut oil. You can sprinkle the top with dry coconut. Flour or light bread crumbs can be used as well.
Whisk together the eggs and 80 g sugar until foam is formed. Pour in the coconut oil during whisking.
Fine grate the carrots, chop the nuts and mix it to the batter. Finally add the dry ingredients : flour together with baking powder, pinch of sodium bicarbonate and salt, cinnamon and ginger.
Prepare the filling to separate bowl. Squeeze the juice from half of one orange and mix with curds and 30 g sugar. Add slowly the starch or instant pudding and mix well. Modify the starch amount, in order to get a thick porridge consistency.
Greased bund cake pan fill with batter and bake at 190°C about 55-65 minutes. When the top starts to brown, cover it with aluminum foil. Skewer test will help to assure the time when the cake is ready.
When cake is baked, let it cool in a form for about 10-20 min, to cool down the sides of a form, afterwards the bundt cake can be flip into the cooling rack, to let it complete cool down.
Enjoy the cake with a good company :)