Carrot-Pine Nut Cake from Parma

May 10, 2023May 10, 20230 12
Carrot-Pine Nut Cake recipe from Parma
in Dessert

Prep

20 min

Cook

35 min

Ready In

65 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts ( about 6 ounces )
1 cup sugar , divided in half
1 teaspoon fennel seed
1 lemon , juice and zest of
2 cups carrots , peeled and shredded ( about 6 carrots )
1/2 cup mascarpone cheese
1/2 cup butter , softened
5 eggs
powdered sugar , for garnish

Nutrision Information

Servings Per Recipe
12
Calories
364
Sugar
31g
Fat
20g
The Carrot-Pine Nut Cake is a popular dessert in Parma, Italy, where it is often served at weddings, anniversaries and other special occasions. This cake is a variation of traditional carrot cake, made with shredded carrots and toasted pine nuts, giving it a unique texture and flavor. The addition of mascarpone cheese, fennel seed and lemon zest provides extra creaminess and tanginess, making the cake even more delightful. This cake can be served as a standalone dessert or enjoyed with a cup of coffee or tea. The bold flavors and soft texture of this cake make it a perfect treat to satisfy any sweet tooth.

Instructions

1.Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2.In a large bowl, whisk together flour, baking powder, cinnamon and salt.
3.In a small skillet, toast the pine nuts over medium heat, stirring occasionally, until golden brown, about 5 minutes.
4.Transfer nuts to a cutting board and chop coarsely. Add 1/2 cup of sugar, fennel seed and lemon zest to the skillet and cook over low heat, stirring constantly, until the sugar is melted.
5.In a mixing bowl beat butter, mascarpone cheese and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture, scraping the sides as needed. Fold in shredded carrots and pine nut mixture.
6.Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes.
7.Let the cake cool in the pan for 10 minutes, then onto a wire rack to cool completely. Dust with powdered sugar and garnish with lemon zest, if desired.

PROS

Soft, moist and fluffy, this Carrot-Pine Nut Cake is packed with toasted pine nuts and shredded carrots, offering a refreshing twist on traditional carrot cake.

Mascarpone cheese adds richness and tanginess to the cake while fennel seed and lemon zest provide bold flavors.

This cake is easy to make and perfect for any occasion, from afternoon tea to birthday parties.

CONS

This cake is high in sugar and calories.
It should be enjoyed in moderation as part of a balanced diet.

This cake may be difficult for inexperienced bakers due to the multiple steps and techniques involved in the recipe.

HEALTH & BENEFITS

While this cake is not particularly healthy, it contains shredded carrots that are a great source of vitamins and minerals, especially vitamin A and potassium, which are essential for maintaining good vision, healthy skin, and strong bones.
Pine nuts are a good source of antioxidants, healthy fats, and protein, and may help to improve heart health and reduce inflammation.

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