Pineapple and carrot cake with orange syrup

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the cake bases, spread a square springform pan (approx. 24 x 24 cm; alternatively round, 26 cm Ø) with oil and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

2. 2

   Drain the pineapple and chop finely. Peel, wash and roughly grate the carrots. Chop nuts finely.

3. 3

   Mix 500 g flour, baking powder, 300 g sugar, 1⁄2 TL cinnamon and nuts. 1⁄4 l Mix oil and eggs. Add to the flour mixture and mix briefly with the whisk of the mixer to a smooth dough. Fold in pineapple and carrots.

4. 4

   Smooth the dough in the form. Bake in a hot oven for approx. 1 hour (chopstick test!). Remove and immediately press the cake surface carefully flat. Remove from the tin and let it cool down.

5. 5

   For the cream, place the quark, mascarpone, icing sugar, 3 tablespoons orange juice and cream stiffener in a large mixing bowl. Whip to a firm cream with the whisks of the mixer.

6. 6

   Cut the cake twice horizontally in 3 layers. Spread each cake layer loosely with approx. 1⁄3 cream. Carefully place the cakes on top of each other on a cake plate and chill for approx. 3 hours.

7. 7

   For the syrup 1⁄4 l orange juice and 75 g sugar approx. 15 minutes on half boil down. Let it cool down. Sprinkle the cake with some syrup to serve. Add the rest of the syrup.

Nutrition Facts

KCAL
540 kcal

CARBS
53 g

FATS
30 g

PROTEINS
10 g