Carrot Cake + Coverage
Ingredients:
2 cups (tea) of wheat flour1 cup (tea) of corn starch (optional)1 ½ cups (tea) of sugar1 cup of oil (200 ml)4 medium peeled raw carrots cut into thin strips1 pinch of salt6 large whole eggs1 spoon (soup) full of baking powder1 tbsp (tablespoons) finely grated lemon or orange peel (optional)
The carrot cake takes no milk.
How to Prepare:
Beat the eggs in a blender until frothy.
Then add the oil, make the beating, gradually add the carrot and go beating until they are well mashed.
In a large bowl place the dry ingredients: sugar, baking powder, cornstarch, sifted flour and salt.
Make a well in the center, roll the mixture from the blender and orange zest, go mixing with a large spoon until a dough.
The batter is pretty thick, if it is too soft add more flour, if it gets too stiff add more beaten eggs.
Using a well high, hole in the center, greased with butter and sprinkled with flour.
Placing only half of the mass in form, i.e., in height.
Grows a lot and can fall fashion, burning inside the stove.
Medium preheated oven 180 º C during 40 'to 60' minutes, or until golden.
To test whether is baked with toothpick, stick the toothpick is out
Wet cake is still raw.
The cake is baked when sticking the toothpick and it comes out dry.
Can do in the center hole muffin cups or ramekins of pudding quite high, lined with paper muffin cups.
Note:
If using cornstarch, put another half cup of sugar.
Chocolate Icing:
1 cup (tea) of sugar1 cup (tea) milk1 cup (tea) of chocolate powder2 spoons (soup) of butter1 tbsp (tablespoons) cornstarch (cornflour) (optional)2 tablespoons (tablespoons sugar
How to prepare:
Mix sugar with chocolate butter and cornstarch dissolved in milk.
After all the ingredients well blended, stirring often lead to fire with a wooden spoon, until thickened.
Pour the hot syrup on hot cake on the sides allow to drain.
To serve place the cake on a china plate, serve in pieces then cold.
Accompanies a hot or iced tea of your choice, or even a coffee.
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