A tzimmes carrot cake
8–10
Easy
30 minutes
50 minutes
While I had initially shied away from trying the sweet version of the iconic Ashkenazi dish, tzimmes, I had a good feeling about turning these delightful ingredients into a cake. So here you have it – a carrot cake with prunes, apricots, ginger and cinnamon. Grab a tub of sour cream and tuck in!
Ingredients
Method
- 225 g cake flour
- 125 g caster sugar
- 135 g dark brown sugar
- 1 t baking powder
- 1 t bicarbonate soda
- 1/2 t ground allspice
- 1 t ground ginger
- 1 t ground cinnamon
- 1 t flaky sea salt
- 90 g walnuts, roughly chopped
- 90 g pitted prunes, roughly chopped
- 90 g dried apricots, roughly chopped
- 120 g unsalted butter, melted
- 200 g grated carrot (about 2 medium carrots)
- 1 large orange, zested
- 3 free-range eggs
- sour cream, for serving
Method
Ingredients
1. Preheat the oven to 160°C and grease and line a 25 cm round cake tin.
2. Combine the flour, sugars, baking powder, bicarbonate soda, spices, salt and walnuts in a large bowl.
3. In a separate bowl, mix the dried fruit, melted butter, grated carrot, orange zest and eggs. Add the wet mixture to the dry and stir gently to combine.
4. Pour the mixture into the tin and bake for 40–50 minutes, or until a skewer inserted into the centre of the cake comes out almost clean.
5. Let the cake cool slightly before serving. Enjoy with a big dollop of sour cream.
Photographer: Laura Edwards
Extracted with permission from Kapusta by Alissa Timoshkina
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