29 lines
793 B
Markdown
29 lines
793 B
Markdown
# 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.
|
|
|
|
### Meta
|
|
author: Emily Watkins
|
|
|
|
tags: Puddings and Desserts, Kingham Plough, Cakes and Biscuits
|
|
|