• 4 eggs
  • 100 ml sunflower oil
  • 200 g caster sugar
  • 200 g quark creme
  • 1 tsp vanilla extract
  • 1 orange
  • 250 g Tatayoyo peppers
  • 95 g walnuts
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 100 g Monchou
  • 25 g icing sugar
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1 tsp nutmeg

Author of this recipe

Love My Salad

Love My Salad

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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.

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  • 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.

Worteltaart met oranje paprika en amandelen

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