Carrot Manna on Kefir, with Rice Flour

Appetizing manna on kefir – with carrots, lemon zest and rice flour – bright, aromatic, soft and porous. The addition of grated carrots to the dough gives the manna a pleasant sunny golden color. Rice flour allows you to create a dense brownish crust on the surface of the manna, like a cake. Simple and delicious. Try it!

Ingredients

Directions

The amount of semolina and flour can be measured with a glass (in one glass 250 ml – 200 g of semolina and 170 g of rice flour), but it is better to use a scale.
Combine semolina and kefir in a deep bowl, stir and leave for 20-25 minutes to swell.
Peel and grate the carrots on a fine grater. Wash the lemon thoroughly with hot water, pat dry and remove the zest (only the yellow part) with a medium grater. Turn on the oven to heat up to 180 degrees.
Combine butter and sugar in a separate container. Stir.
Add eggs to the butter and sugar mixture. Stir well until the sugar dissolves.
In the present mixture of kefir and semolina, add the egg-butter mixture and vanilla sugar.
Add chopped carrots and lemon zest. Stir well again.
Add rice flour and baking powder.
Mix everything well again. Subject to the proportions indicated in the recipe, the manna will turn out to be moderately sweet. (At this point, you can taste the dough and, if necessary, add some more sugar to taste.)
Cover the baking dish with parchment paper (I have a baking dish measuring 25x11x8 cm). Put the dough into a mold, smooth the surface.
Place in an oven preheated to 180 degrees and bake the carrot manna for 40-60 minutes. Check readiness by piercing the manna with a wooden skewer or a toothpick. If the skewer comes out clean, you’re done. Leave the manna in the mold until it cools completely.
Carrot manna on kefir with rice flour is ready. Cut the manna into portions and serve. Bon Appetit!

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