Torta di Carote Viola
Purple carrots Sapori del Mio Orto 1 tray
Lemon zest 1
00 flour 320gr
Baking yeast 1 sachet
Bicarbonate of soda ½ tsp
Salt, a pinch
Vanilla ½ tsp
Ground cinnamon ½ tsp
Ground nutmeg ½ tsp
Ground cloves ½ tsp
Shelled and toasted walnuts 50gr
Egg whites 2
Sunflower oil 30ml
Butter cream 200gr
Shell the walnuts, toast them in the oven at 150ºC for about 15 minutes then chop them.
In a bowl, add sunflower oil, eggs and egg yolks, finally the sugar and whisk everything together.
Sift the flour, baking powder, baking soda, salt and spices.
Clean and peel the Sapori del Mio Orto Purple Carrots then grate them finely.
When the egg mixture is well whipped, add the carrots, the chopped walnuts and mix gently, finally add the flour mix with the same delicacy.
Whip the egg whites until stiff, and incorporate it into the dough.
Pour the mixture into a greased pan lined with baking paper.
Bake at 160ºC for 40 minutes.
When cooked, leave the cake to rest on a rack for a couple of hours, then decorate it with butter cream and walnut kernels.
Carrots are orange, right? No, not necessarily! Purple and yellow carrots are a relatively new variant of carrots in our supermarket. Most supermarkets still only sell orange ones, but SIPO supplies the best outlets with the Sapori del Mio Orto line. If you want to know the store closest to you, contact us immediately, because it is nice and interesting to try new products, it is also healthy to change the colors of the vegetables you bring to the table and above all it makes your food even more special! That's why we're suggesting purple carrot cake today, they give the carrot cake a well-deserved facelift and allows us to digress a little bit about science, carrots, and color. What more can you ask for?
Purple carrots: the history of the origins
It seems that the purple carrots themselves are nothing new to mankind. Instead, it is the orange one that is the newest one. Centuries ago carrots were already grown in the Middle East, however they tended to be purple and yellow, not orange. Just a few centuries ago, farmers started growing orange carrots instead of the more fancy colored ones. Apparently because they were easier to grow and more resilient to the European climate.
The science of food color
The orange carrot was developed by the farmer through basic cultivation principles and over the years this crop has continued to use today’s knowledge. We now even better know how those carrot colors are formed.
Colors in food (mainly fruit and vegetables) are very popular and fascinating to study. There are many different colors, all caused by different groups of molecules. It’s real chemistry.
Carrot color science
So which molecules (or groups of molecules) cause all these beautiful colors?
It is often said that eating carrots is good for the eyes and it is indeed so. The orange color is caused by beta-carotene, a precursor to vitamin A, and vitamin A is beneficial for your eyes. Beta-carotene belongs to the large group of molecules called carotenoids.
The purple color of purple carrots is due to anthocyanins. That said, purple carrots can actually contain more than double the amount of beta-carotene than orange carrots. The color is simply overwhelmed by the strong purple hue of the anthocyanins.