Apricot and Carrot Cake with Walnuts
An impressive, vibrant dessert. It turns out very aromatic, juicy, and delicious. For the preparation, I used canned apricots from a 1 l jar: 350 ml of syrup and 500 g of fruit will be needed. Peaches can be used instead of apricots. The specified amount of ingredients makes 10-12 servings.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- butter 150 g
- sugar 100-150 g
- eggs 3
- carrot 300 g
- walnuts 100 g
- orange
- ground cinnamon 1 tsp
- ground ginger 1 tsp
- baking powder 10 g
- flour 200-250 g
- sour cream 700 g
- sugar 100 g
- vanilla sugar 10 g
- gelatin 10 g
- canned apricots
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 20
Zest the orange using a fine grater.
Step 2 of 20
Squeeze out the juice (100 ml will be required).
Step 3 of 20
Chop the nuts.
Step 4 of 20
Cream the butter and sugar.
Step 5 of 20
Add eggs to the mixture.
Step 6 of 20
Mix the mixture.
Step 7 of 20
Stir in the juice, zest, ginger and cinnamon.
Step 8 of 20
Mix well.
Step 9 of 20
Add nuts and carrots to the batter.
Step 10 of 20
Mix well.
Step 11 of 20
Stir in the flour with baking powder.
Step 12 of 20
Lightly grease a baking pan (I used size 20×30 cm). Pour in the batter. Place in the oven preheated to 180 degrees for 40–45 minutes.
Step 13 of 20
Drain the syrup (350 ml) from the apricots.
Step 14 of 20
Soak the warm cake layer with this syrup.
Step 15 of 20
Soak the gelatin in 100 ml of water for the time specified on the package.
Step 16 of 20
Heat the gelatin almost to boiling, but do not let it boil.
Step 17 of 20
Mix the sour cream with sugar and vanilla sugar.
Step 18 of 20
Add the gelatin and stir.
Step 19 of 20
Pour the sour cream mixture onto the cooled cake layer.
Step 20 of 20
Place apricot halves (500 g) on top. Leave in the refrigerator for 5–6 hours.
