Elegant, delicate, irresistible. This frangipane cake is very unique because it combines the great flavours of almonds and carrots. You can eat this wonderful cake anytime time just by itself without any cream for breakfast or combined with a honey, candied ginger and carrot glaze topped with some Greek yogurt and mascarpone cream on top. The complexity of the cake, combined with the sweetness of the glaze and the richness and the acidity of the cream create a multiple layer dessert, very complex and very surprising
Frangipane :
200 grams of almond flour
200 grams of butter
4 eggs
200 grams of sugar
85 grams of flours
A pinch of salt
2 to 3 tbsp of carrots juice
1/2 carrot finely chopped
For the glaze:
4 tbsp of honey
2 tbsp carrots juice
2 pieces of candied ginger finely chopped
1/2 carrot finely chopped
For the cream:
4 tbsp of mascarpone cheese
2 tbsp of Greek yogurt
1/2 tbsp of sugar
In a big bowl whisk together the butter with the sugar until very fluffy. Add the almond flour and the white flour previously sifted. Add the eggs one at a time. Adjust the texture with the carrot juice and add the carrot. Spoon the batter evenly into 18 parchment muffin liners. To make sure the cakes will not stick to the muffin pan I highly recommend using large baking cups made of parchment paper. Meanwhile, make the glaze in a small pan by combining the honey, carrot juice, candied ginger chopped and choppd carrot. Turn the heat on medium low and let the glaze reduce its volume. Finally whisk together the mascarpone cheese with the Greek yogurt and the sugar. To serve, remove liner and place a warm frangipane cake in a dessert plate, drizzle the honey carrot glaze around the frangipane and top with mascarpone Greek yogurt. Now this elegantly intriguing dessert is ready to be savoured!
Buon appetito e alla prossima. Ciao.

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