Juicy nut treat: carrot cake with white ganache

This recipe proves once again that sweet and vegetables go together wonderfully. After all, it is the grated carrots that give our bundt cake its juiciness and richness. The fine roasted aroma of the roasted Piedmont hazelnuts from our range, rounded off with a pinch of Ceylon cinnamon, is the perfect complement. The best is always saved for last: a ganache made from white chocolate and cream, which crowns the freshly baked cake. This classic cake is not only delicious at Easter time, but just as good on any other day of the year.

1. Grind the nuts and let them soak briefly in the milk.
2. Separate the eggs; beat the egg whites with 45 g sugar and a pinch of salt until they form very soft peaks.
3. Meanwhile, peel the carrots and cut them into thin strips using a mandoline. Drizzle the lemon juice over the carrot strips and toss to combine.
4. Beat the softened butter with the remaining sugar and a pinch of cinnamon until fluffy; gradually add the egg yolks and mix in.
5. Add the carrot strips, nuts, and orange zest. Combine the flour and baking powder, then sift them into the mixture; stir just until combined, and finally, gently fold in the beaten egg whites.

Pour the cake batter into the prepared bundt pan and bake at approx. 165 °C (convection) for 35–40 minutes. Turn out of the pan and let cool.

For the ganache, bring the cream to a boil. Chop the white chocolate and add it to the cream; immediately remove the pot from the heat and emulsify the mixture until smooth using an immersion blender. Pour the ganache, at about 30 °C, over the cooled cake and decorate as desired.