On All Saints’ Day, many people, after visiting cemeteries, meet with their families at a common table. After the ceremonial dinner, it’s time for dessert – then the best option is a cake whose taste and aroma refer to the autumn weather outside.
All Saints’ Day cake is based on moist carrot cake layers with the addition of nuts. It comes out slightly spicy and scented with cinnamon. Its interior contains a layer of sweet apple fillingwhich goes perfectly with the light, fluffy structure of the baked product. The whole thing is topped with chocolate icingwhich makes the dessert seem more appetizing.
The cake not only looks beautiful on the table, but also perfectly highlights the atmosphere of the November meeting.
Ingredients:
- 300 g finely grated carrot,
- 180 g of spelled flour,
- 100 ml of milk,
- 80 g of brown sugar,
- 40 ml of oil,
- 4 eggs,
- 2 teaspoons of cinnamon,
- 2 teaspoons of baking powder,
- a teaspoon of baking soda,
- a handful of pecans,
- a pinch of salt.
Filling:
- 600 g apples,
- 3 tablespoons of brown sugar,
- lemon jelly,
- 60 ml of water.
Icing:
- 100 g of butter,
- 40 g kakao,
- 3 tablespoons of water,
- 5 tablespoons of sugar.
How to do it:
Sift the flour into one bowl, add sugar, baking powder, baking soda, salt and cinnamon.
In another bowl, mix the eggs and milk. Pour in the oil and stir everything again.
Add the mixture with eggs, milk and oil to the dry ingredients. Mix everything until you obtain a relatively smooth mass. Add the grated carrot. Chop the nuts and add to the bowl. Mix everything again. Pour the dough onto a 24 x 24 cm baking tray lined with baking paper. Bake for about 30-40 minutes until the so-called dry stick.
Meanwhile, make the apple filling. Peel the fruit, grate it and put it in a pot. Pour water, add sugar and boil. Stir quite often and wait until it becomes a thick mass with falling apart apples. Then add the jelly powder. Heat over low heat, stirring frequently until it is all dissolved.
Once the cake has cooled down, cut it into two parts. Place the apple filling on the bottom and cover with the second cake.
Prepare the icing. Heat all ingredients in a pot. Once the ingredients are combined, pour over the top of the cake. Set them aside covered until the glaze thickens.
Store the All Saints’ Day cake in a cool place, but serve it at room temperature.
Source: Terazgotuje.pl
