If you want to prepare a cake full of charm but with a pungent taste almost on the verge of culinary machismo, the carrot cake with coffee and whiskey is the dessert for you.
We have already made the carrot cake with lemon glaze, but that was stuff for children, sweet and fresh, excellent, of course. We want to create harmony between the ripest flavors with this new recipe.
The sweetness of the carrots in the background will be the springboard for strong and spicy ingredients. There is a risk that the cake will be very compact and monolithic as a charm, but just spread a layer of whipped cream on top and everything will become softer and more graceful. Your cholesterol too.
Ok, let’s bake!
Ingredients for carrot cake with whiskey and coffee
- 5 eggs
- 250 grams of almonds
- 400 grams of carrots
- 100 grams of brown sugar
- 200 grams of wholemeal flour
- 50 grams of honey
- 6 grams of ground cinnamon
- 4 grams of ground cloves
- 150 grams of butter
- 6 cl of whisky
- 12 ml of espresso
- 30 grams of cocoa powder
- 250 ml of fresh cream for the glaze
How to make carrot cake with whiskey and coffee
Carefully wash the carrots, peel and bake for 15 minutes at 180 degrees.
Grind the almonds with the carrots until you get a very coarse “flour.”
Separate the egg whites and set them aside.
Beat the egg yolks with the sugar for 5 minutes until the mixture is fluffy and puffy.
Add the softened butter and blend for another 3 minutes.
Add the almonds, then the flour a little at a time, cocoa, whiskey, honey and coffee.
On the coffee, you can make a generous mocha or 3 espressos. Espresso is tastier and more intense and it would be preferable, but that’s fine.
Turn on the oven and set a temperature of 170 degrees.
Whip the whites with a pinch of salt and when they are solid and firm, add them to the dough without taking them apart, mixing with a wooden spoon from top to bottom.
Grease a 22 cm cake mold with a piece of butter, then flour it.
Pour the mixture and level like the masters of the spatula.
Put in the oven and cook for 50 minutes.
Turn off the oven and leave the cake inside, then when the oven is cold, take it out.
Cover with plain whipped cream if you want to add a refreshing touch.
If you feel particularly voracious, cut the cake diametrically to obtain two discs stuffed with another 250 ml of whipped cream, seal with the other disc of cake and then spread more cream on top.