Carrot and spinach cake

About 60 minutes bakingeasy
What you need: spring-clip tin Ø 26 cm

For the carrot-dough

  • 200 g carrots
  • 60 g soft butter
  • 150 g sugar
  • 2 medium eggs
  • 1 pinch salt
  • 150 g flour
  • 1 tbsp. baking powder

For the ganache

  • 200 ml whipped cream
  • 400 g plain chocolate

For the spinach-dough

  • 200 g frozen creamed spinach
  • 60 g soft butter
  • 150 g sugar
  • 2 medium eggs
  • 1 pinch of salt
  • 150 g flour
  • 1 tbsp. baking powder

Decorations

  • Decocino baking spray
  • Decocino organic sugar paste
  • Decocino corn starch
  • Decocino food colouring paste, red and yellow
  • Decocino green tube icing
  • Decocino glue, edible

Preparation

Baking

  1. To make the ganache, coarsely break up the plain chocolate and put it in a bowl. Heat the cream, bring to the boil and pour it over plain chocolate pieces whilst still hot. Leave to stand for about 3 minutes and stir through well to make a homogenous mixture. Leave to cool.
  2. To make the dough, peel and finely chop the carrots and put them in a blender (or use a stick blender). Add the eggs, sugar and butter; and blend all ingredients into a puree. Add the flour and baking powder. Puree everything again thoroughly and put the mixture into a bowl. Thaw the creamed spinach, put in the blender and puree with the eggs, sugars and butter. Add the flour and baking powder, puree everything well and pour in a bowl.
  3. Spray a baking tray with baking spray.
  4. Put 2 tbsp. carrot dough in the middle of the spring-clip tin. Do not spread! Spoon two tbsp. spinach dough on top of the spinach dough. Alternate layers of carrot- and spinach dough on top of each other until both doughs are used up. It’s important not to spread the dough, it will extend out from the middle to the spring-clip tin edge by itself; this will produce the typical zebra pattern.
  5. Bake in an oven preheated to 180°C for about 60 minutes with air circulation (test for doneness with a skewer), leave to cool.
  6. Smoothly spread the ganache over the cake and cover with fondant. Colour white fondant orange using red and yellow food colouring pastes, and make little carrots from it. Stick fondant carrots to the lower edge of the cake using edible stickers and decorate with green tube icing. 

     

Products used

Edible Glue
Edible Glue
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Colouring Pastes
Colouring Pastes
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Non-stick Baking Spray
Non-stick Baking Spray
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Baking Starch
Baking Starch
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Writing Icings
Writing Icings
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Organic
Organic
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