Beet and Carrot Cake

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Beet and Carrot Cake

Beet and Carrot Cake

Number of persons

16 cl vegetable oil

37.5 cl sugar

2 eggs, yolks and whites separated

5 ml vanilla

6 cl of hot water

18 cl raw carrots, peeled and grated, lightly packed

18 cl raw beetroot, peeled and grated, lightly packed

37.5 cl flour

1 cl of dough

4 ml cinnamon

1 pinch of salt

12.5 cl sliced and toasted almonds or chopped walnuts

Preparation time: 20 min
Cooking time: 55 min
Step 1
In a bowl, combine the oil, egg yolks, vanilla and hot water. Add the carrots and beets, then mix well.
Step 2
In another bowl, sift together the flour, baking powder, cinnamon and salt.
Step 3
Add the dry ingredients and almonds to the carrot mixture and mix.
Step 4
In another bowl, using the mixer, beat the egg whites into stiff peaks.
Step 5
Using a spatula, fold the egg whites into the dough, lifting gently.
Step 6
Pour the dough into a well-buttered 23 cm round cake tin.
Step 7
Bake in a preheated oven at 180°C. Let cool on a rack.
Step 8
Just before serving, garnish with whipping cream.
Step 9
maple every portion.
I add my grain of salt

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