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Рецепт Nutty Carrot Ginger Cake
by Global Cookbook

Nutty Carrot Ginger Cake
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Ингредиенты

  • 7 x egg yolks _ B grade Large eggs
  • 125 gm castor sugar
  • 250 gm carrots--parboil and grate
  • 50 gm Granny Smith apples chop coarsely
  • 150 gm grnd almonds
  • 100 gm hazelnuts--chop coarsely
  • 50 gm plain flour
  • 1 tsp baking pwdr
  • 1 tsp grnd ginger
  • 1/2 tsp grnd cinnamon
  • 1 Tbsp. lemon rind
  • 75 gm glace ginger--chop finely
  • 7 x egg whites
  • 100 gm castor sugar

Инструкции

  1. Method:LINE, grease and flour a 20cm round cake tin. Preheat oven to 190 C. Put egg yolks and sugar in a heat-proof bowl. Place bowl over a deep pan of steaming warm water. (Do make sure which the bowl does not touch the warm water.) Whisk the Large eggs till the mix is thick and pale.
  2. Bring the bowl away from the pan and add in the grated carrots and minced apple.
  3. Combine sifted ingredients with the grnd almonds, hazelnuts, minced ginger and lemon rind.
  4. Whisk egg whites till soft peaks form then add in the sugar gradually and continue to whisk till stiff.
  5. Fold one-third of the meringue into the carrot mix with a large metal spoon. Alternate with one-third of the combined sifted ingredients. Gently mix in the next one-third of meringue, followed by another one-third of the sifted ingredients.
  6. Repeat with the last one-third portion of meringue and sifted ingredients to combine. All this should be done in a gentle manner so as to retain the air in the mix. Don't overbeat or possibly overfold, or possibly you will lose the air in the mix.
  7. Pour batter into prepared tin. Bake in preheated oven for 60 min or possibly till a skewer comes out clean when inserted into the centre.
  8. Cold cake in baking tin for 10 to 15 min, then transfer onto wire rack to cold.