Cand Ilinca a implinit 1 an a trebuit sa cumpar tort, conditionata fiind de restaurant, insa stiu cat de greu e sa gasesti o reteta buna de tort baby-friendly pentru prima aniversare a puiului tau :) Asa ca vin cu un superrrr tort de morcovi si portocale, delicios pentru pitici de peste 1 an si nu numai :) Indulcit natural, cu crema de branza fina, e desertul ideal pentru copii la orice masa festiva, ca tot vin sarbatorile de Paste. Si cred ca i-l voi face Ilincai cand va implini 2 ani, la vara :)

Blat:

Crema:

  • 150g crema de branza (de capra)
  • 2 lg sirop de artar
  • 1 lgt suc de portocala

Batem ouale spuma, adaugam apoi siropul de artar, untul topit si racit. Separat amestecam faina, morcovii rasi, praful de copt, scortisoara, semintele de la pastaia de vanilie si coaja rasa de portocala. Incorporam cu o spatula amestecul uscat in cel de oua si omogenizam bine.

Turnam compozitia intr-o forma rotunda de tort cu fund detasabil (18 cm* diametru) unsa cu unt si tapetata cu hartie de copt si coacem blatul in cuptorul preinclazit la 170C timp de 40 de min sau pana trece testul scobitorii. *Pentru o forma mai mare, mariti proportional cantitatile si timpul de coacere.

Pentru crema mixam crema de branza, siropul de artar si sucul de portocala. Taiem blatul racit in jumatate, il umplem cu crema, pastrand 2 linguri si pentru deasupra. Puteti intinde crema doar deasupra, daca doriti. Pofta mare! :)

Galerie foto

ENGLISH VERSION 

For Ilinca’s first birthday I was conditioned by the restaurant  to buy a cake, but I know how hard it is to find a good baby-friendly cake recipe for your precious baby’s first anniversary :) So I bring you this super delicious Carrot and orange cake for toddlers over 1 year old and not only :) Naturally sweetened, with fine cream cheese filling, it’s the perfect kid dessert for every festive dinner, now that Easter’s coming. And I think I’ll make it again when Ilinca turns 2, this summer :)

Cake:

  • 150 g whole purpose organic flour
  • 100 g melted butter
  • 3 free range eggs
  • 100 ml maple syrup (or coconut sugar)
  • zest or 1 organic orange
  • 1 vanilla bean
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 100 g grated carrots (about 2 medium carrots)

Filling:

  • 150 g goat cream cheese
  • 2 tbsp maple syrup
  • 1 tsp orange juice

Beat the eggs until fluffy, then add the maple syrup and melted and chilled butter. Separately combine the flour, grated carrots, baking powder, cinnamon, seeds from vanilla bean and grated orange zest. gently fold in the dry mixture into the wet one.

Pour the dough in a round spring-form pan (18 cm* diameter) greased with butter and lined with baking paper and bake for 40 min in the preheated oven at 170 C, until a skewer inserted in the center comes out clean. For a larger pan proportionally increase the ingredient quantities and baking time.

To make the filling, whisk the cream cheese, maple syrup and orange juice. Cut the chilled cake in half, spread the cream, saving 2 tablespoons for the topping. Or you can just spread all the cream on top. Enjoy!

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