recipes/carrotandclementinecake.recipe.md

Carrot and Clementine Cake

Recipe yields 10 portions

Ingredients

• 225 grams carrots, grated
• 150 grams caster sugar
• 200 milliliters vegetable oil
• 3 pieces eggs
• 185 grams self-raising flour
• 0.5 teaspoons ground cinnamon
• salt
• 8 pieces clementines

Directions

Grate the zest of 4 of the clementines and set aside. Juice the clementines and boil to reduce by half.

Whisk the oil and sugar together well, then gradually whisk in the eggs. Whisk in the reduced (and cooled) clementine juice.

Sift together the dry ingredients. Add the grated carrots and clementine zest, then the liquids, and stir well.

Bake in individual moulds at 170°C for 15-20 minutes.

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author: Emily Watkins

tags: Puddings and Desserts, Kingham Plough, Cakes and Biscuits