From rue Debellyme in the 3rd to Ginza. A lovely carrot cake indeed, and not too much flour. According to Rose Carrarini, this can be enjoyed with a nice green salad.
3 large eggs
1 tblsp sugar
230 ml rapeseed (colza) oil
1 cup finely grated carrots
1/3 cup fresh coriander - chopped
1 cup (140g) sifted flour
1 tsp turmeric powder
2 tsp ground coriander
pinch of cayenne/chili powder to taste
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/2 cup ground almonds
3 large eggs
1 tblsp sugar
230 ml rapeseed (colza) oil
1 cup finely grated carrots
1/3 cup fresh coriander - chopped
1 cup (140g) sifted flour
1 tsp turmeric powder
2 tsp ground coriander
pinch of cayenne/chili powder to taste
1/2 tsp salt
1/2 tsp baking powder
1/2 baking soda
1/2 cup ground almonds
- preheat oven to 180C
- in a bowl beat the eggs and sugar until well blended then slowly add the oil
- add the carrots and coriander
- fold in the dry ingredients at slow speed, being careful not to over mix
- when all traces of flour are gone, point into cake tins or moulds
- bake for about 35 minutes or until a knife comes out dry
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