Ingredients
Equipment
Method
- Preheat oven to 350°F / 175°C Line the bottom of a springform pan with parchment or grease well
- Finely grate carrots using a box grater/ Zest Oranges , Peel blood oranges, chop into small pieces, remove seeds
- Separate eggs Beat egg whites until stiff peaks form; refrigerate
- Beat sugar and egg yolks for 4–5 minutes until pale and fluffy
- Slowly add olive oil
- Mix in ground hazelnuts, orange zest, and cinnamon
- Combine flour, baking powder, and salt in a seperate bowl.
- Mix into batter until just combined
- Gently fold in carrots and orange pieces
- Carefully fold in egg whites to keep the batter light
- Grease your 10-inch cake pan thoroughly with baking spray or a light coating of olive oil, making sure to cover the sides evenly. Line the bottom with parchment paper for easy release.
- Pour batter into pan and smooth the top with a spatula
- Bake for 50-60 minutes
- After 3 minutes, gently loosen cake from pan edge
- Cool completely on a wire rack
- For best results, let cake rest overnight before filling (or at least 1 hour to cool cake completly)
- Whip cream until stiff
- Fold in powdered sugar and orange zest
- Slice cake horizontally
- Spread orange cream on the bottom layer
- Pre-cut the top layer into slices before placing it back on
- Pipe rosettes with remaining cream
- Finish with fine orange zest, and orange slices.
Nutrition
Video
Notes
Oven temperatures vary, so start checking for doneness 5 minutes before the recommended bake time. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Don’t skip lining the bottom with parchment paper — it guarantees the cake releases cleanly from the pan.
Using a kitchen scale is the most accurate way to measure ingredients, ensuring consistent results every time.