Zucchini-carrot-orange cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the zucchini, grate dry and grate large. Put the grater in a sieve, sprinkle with 1 pinch of salt and drain. Peel the carrot and also grate it coarsely. Grease the bases of 2 springforms (20 cm Ø) and line them with baking paper

2. 2

   Whisk 2 eggs, oil and 150 g sugar with the whisk of the hand mixer until the mixture is white and creamy. Mix flour, baking powder and baking soda, sieve onto the egg mixture and mix well. Stir in the zucchini and carrot flakes. Spread the dough on the prepared springforms. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes (stick test). Take them out, let them cool down for 5-10 minutes in the moulds, then remove them and let them cool down on a cake rack

3. 3

   In the meantime, melt butter in a pot. Wash oranges hot and rub dry. Finely grate the peel of 1 orange and remove the zest from the other. Halve the oranges and squeeze the juice. Add 3 eggs, 75 g sugar, 125 ml orange juice and grated zest and stir at low temperature to a thick sauce. Leave to cool

4. 4

   Stir cream cheese until smooth. Sift icing sugar over it and mix. Stir 1-2 tablespoons orange juice into the cream cheese mixture. Place one cake base on a cake plate, spread with the orange curd, place the second cake base on top and decorate with the cream cheese and orange zest

5. 5

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
39 g

FATS
24 g

PROTEINS
7 g