A delicious cake with a twist. Are you familiar with the Tatayoyo pepper? It is a sweet orange pepper with a tropical flavour and hints of papaya. The aroma hits you as soon as you cut it open. And because it is so unlike a regular pepper, it is fun make something completely different with it. That’s why we used them when creating this tasty carrot cake.
- Preheat the oven to 180°C. Beat the eggs with the sunflower oil, half of the quark creme, sugar, and vanilla extract in a bowl.
- Zest the orange (you can also use lemon for a fresh taste) and squeeze the juice. Cook the Tatayoyo peppers until the skin is easy to remove. Remove the skin from the peppers and puree the flesh using a blender or immersion blender (alternatively, you can cut the Tatayoyo peppers, including the skin, into very small 2x2 mm cubes for a crispier cake). Gently fold the pureed flesh, 1 tablespoon of orange zest, and 2/3 of the walnuts into the yogurt mixture. Sift the self-raising flour, baking powder, and a pinch of salt over the Tatayoyo mixture. Add the teaspoon of cinnamon, ginger powder, and nutmeg, and gently fold everything together.
- Pour the batter into a springform pan. Bake the cake in the middle of the oven for about 25-30 minutes. Check if the cake is done after 20 minutes by inserting a skewer into the middle of the cake. If it comes out clean, the cake is done. Remove the cake from the oven and let it cool completely for 2 hours (this is important for the quark frosting that will be added later).
- Beat the cream cheese and add the remaining quark, 1 tablespoon of orange juice, and powdered sugar. Stir with a whisk until you get a smooth mixture. Spread the frosting on top of the cooled Tatayoyo cake. Sprinkle the remaining orange zest on top and decorate with the remaining walnuts.