Torta Di Carote Recipe

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix dry ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk together until well combined.

Incorporate wet ingredients

In a separate bowl, whisk together the eggs and vegetable oil until smooth. Gradually add the grated carrots and chopped pistachios to the wet mixture.

Combine mixtures

Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix.

Bake the cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Brown the butter

In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat and let it cool slightly.

Prepare the mascarpone mixture

In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Add the browned butter and mix until smooth and creamy.

Infuse the cream

In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat. Add the fresh sage leaves and bring to a simmer. Remove from heat and let it steep for 15 minutes.

Prepare the custard

In a separate bowl, whisk the egg yolks until smooth. Gradually add the warm cream mixture to the egg yolks, whisking constantly to temper the yolks.

Cook the custard

Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon, about 10 minutes.

Chill and churn

Strain the mixture into a bowl to remove the sage leaves. Let it cool to room temperature, then refrigerate until chilled. Churn in an ice cream maker according to the manufacturer's instructions.

Soak the raisins

In a small saucepan, combine the sauternes wine and raisins. Heat gently over low heat until the raisins are plump and softened, about 10 minutes.

Blend the puree

Add the water to the saucepan, then blend the mixture until smooth using an immersion blender or regular blender. Allow to cool before serving.