Made this cake for my father birthday. Instead of carrot and walnut or orange poppy seed cake recipes. For a change, I have combined carrot and orange with yoghurt and made white and dark chocolate to gives it a different look from other cakes with fruits as decorations.
Being creative; I decide to add marmalade on top of cake to go with the heart shapes chocolates. The texture is moist from oil, juice and yoghurt and flavour are orangy-crunchy carrot and vanilla.
This recipe use a 10″ square springform pan
500 g yoghurt
1 c olive oil
400 g castor sugar
450 g plain flour
5 Large eggs
4 medium carrots
2 navel oranges
4 Tbs orange juice (bottle)
1 1/2 Tsp vanilla essence
3 Tsp baking powder
1 Tsp baking soda
1 Tsp sea salt
white and dark heart shapes chocolates
breakfast marmalade to spread (Opt)
Preheat oven 175 degrees C. Put oranges in saucepan with cold water, bring to boil 1 hour. Grease springform with melted butter and line bottom of pan with parchment paper or baking paper. Brush melted butter on the parchment paper.
After 1 hour drain the water and fill with cold water and bring to boil further for 1 more hour. Drain the water and set oranges to cool; then cut in wedges and remove pips. Dump everything oranges skins, pith’s, fruits into food processor and blitz. Then set aside.
Use grater blade to grate carrot finely and set aside. Now mix together flour, sea salt, baking powder, and baking soda in a bowl. In a large mixing bowl add yoghurt, sugar, oil, eggs, orange juice and vanilla. Blend well.
Next add the dry ingredients just enough first until well blended then continue with the remaining until no lumps visible, and batter is consistency. Now add the process oranges and carrots; mix well with a large metal spoon to coat in batter. Do not over mix.
Pour batter into prepared pan. Place in the middle rack. Bake 1 hour 15 minutes. Cake should have rich golden brown colour. Note: If too brown cover with foil after 30-35 minutes. Cake is done when skewer comes out clean.
Switch off oven and leave in oven for 30 minutes. Remove from oven; allow cake to cool on bench top with plate mats for 15 minutes then remove pan and continue to cool completely on a foil tray ready to store in airtight container. Spread marmalade on top of cake and decorate with white and dark chocolates or your choice of decorations. I had a candle as it’s a birthday cake.
For recipe making white and dark chocolate: https://helenscchin.com/2018/12/29/baklava-cheesecake-with-white-and-dark-chocolates-heart-shapes/