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Receta Carrot cake
by Lemon Squeezy

Carrot cake

Deliciously moist and crumbly

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • 300g carrots
  • 300g ground almonds
  • 5 large eggs
  • 1 unwaxed lemon
  • A little butter for greasing
  • 4 tablespooons cornflour
  • 300g demerara sugar
  • ½ teaspoon ground cinnamon

Direcciones

  1. PRE-HEAT THE OVEN TO 180˚C/160˚C FAN/GAS 4
  2. PREP - Separate the eggs. Peel and grate the carrots. Wash and grate the lemon for the zest.
  3. MIX - In one bowl, mix the egg yolks, sugar, lemon zest, grated carrots, ground almonds, cornflour and cinnamon to a coarse paste. An electric mixer or food processor is best for this job.
  4. WHISK - In another bowl, whisk the egg whites until soft peaks form.
  5. FOLD - Fold the whisked egg whites into the carrot mixture with a large metal spoon.
  6. BAKE - Butter a 23cm loose-bottomed round cake tin and line the bottom with baking parchment. Pour in the cake mixture. Bake in the oven for 1 hour.
  7. COOL - Take the cake out of the oven. Leave it to cool in the tin for 5 minutes then turn out, peel the parchment off and finish cooling ideally on a wire rack or large dish.