CARROT-PINE NUT CAKE FROM PARMA

Carrot-Pine Nut Cake from Parma image

Provided by Raquel Grinnell

Categories Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

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2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1 cup sugar, divided in half
1 teaspoon fennel seed
1 lemon, juice and zest of
2 cups carrots, peeled and shredded (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup butter, softened (1 stick)
5 eggs
powdered sugar, for garnish

Steps:

Preheat the oven to 375°F.
In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.