" Heart of Celery " Recipe
Ingredients:
- 160 g of Arifa Ruggeri flour (or cake flour)
- 100 g of raw cane sugar
- 2 grated carrots
- 2 eggs
- 70 ml of seed oil
- cinnamon
- nutmeg
- vanilla aroma
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 150 g of spreadable cheese
- 100 ml of cream
- 2 tablespoons of powdered sugar
- vanilla aroma
- a drop of milk
- 250 g sugar paste
- sugar pearls
Procedure:
In a blender, finely chop the carrots.
Beat the eggs with the sugar until they become frothy; add, mixing well, the oil and carrots, the spices and vanilla flavoring, the flour sifted with the yeast and the bicarbonate, finally a pinch of salt.
Butter and flour a round mold (18-20 cm in diameter), pour in the mixture and bake at 170°/180°C for about 30-35 minutes, testing with a toothpick to see if it's cooked. Remove from the mold and let cool completely on a wire rack.
Meanwhile, prepare the frosting. Beat the soft cheese and sugar vigorously with an electric mixer. Add the previously whipped cream, the flavouring and continue beating, adding a drop of milk to soften.
Remove the top of the cake and decorate the surface. Transfer the mixture and fill a piping bag with a star-shaped nozzle, make swirls in an anti-clockwise direction and as a final touch add sugar pearls on each rosette and sugar paste carrots.
