Lenten carrot cake with nuts and orange semolina cream

Lean carrot-nut cake with orange cream on semolina is the perfect solution for a festive treat

Ingredients

• For test:
• Carrots - 300 g (3 pcs.)
• Walnuts - 100 g
• Refined vegetable oil - 100 ml + for lubrication of the form
• Water - 50 ml
• Flour - 250 g (slightly more than 1.5 cups of 250 ml) + for working with dough
• Sugar - 120 g
• Soda - 1 teaspoon
• Salt - 1 pinch
• For cream:
• Orange - 1 pc.
• Water - approximately 400 ml
• Semolina - 60 g
• Sugar - 100 g (to taste)
• For decoration:
• Walnuts - 50-70 g

Directions

1. Sift flour. Add salt, sugar and soda, mix.
2. Fry the nuts in a dry frying pan until a pleasant aroma (3-4 minutes over low heat).
3. Chop the roasted nuts with a knife.
4. Peel the carrots, wash and grate on a fine grater.
5. Make a well in the flour. Pour in vegetable oil and water. Then add carrots.
6. Mix. Add nuts.
7. Mix everything thoroughly with a spoon.
8. Then knead a soft dough with your hands. Cover the dough with cling film and let rest for 15-20 minutes.
9. Meanwhile, boil the orange cream on the semolina.
10. To do this, wash the orange and use a fine grater to carefully remove the zest (only the top yellow layer).
11. Squeeze juice from an orange. Pour it into a half liter jar. Add zest.
12. Pour in cold water until the jar is full. Orange water should be 0.5 liters.
13. Combine semolina and sugar in a saucepan.
14. Add orange water.
15. Put the saucepan on the fire and, stirring, bring the mixture to a boil. Boil orange semolina cream over low heat for 2-3 minutes. Then cool.
16. Turn on the oven and preheat to 180°C.
17. Divide the dough into three equal parts.
18. On a floured surface, roll out the cake to the size of a baking dish (the diameter of my form is 23 cm).
19. Lubricate the form with vegetable oil. Put the prepared cake in it. Place the mold in the preheated oven. Bake the cake for about 20-25 minutes (until golden).
20. So bake all three cakes. Cool the cakes.
21. Slightly warm cream beat with a blender.
22. Collect cake. Put the first cake on a flat dish. Lubricate with cream.
23. Put the second cake on it, grease with cream. Cover with third layer. Grease the top cake and sides of the cake with cream.
24. Crush the nuts to decorate the cake with a rolling pin until crumbly.
25. Sprinkle the top of the cake with hazelnuts.
26. Place the cake in the refrigerator for 3-4 hours.
27. Lean carrot cake with nuts and orange semolina cream is ready!
28. Enjoy your meal!