Carrots – Spice – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mararine
- 280 g cane suar
- 1 pinch (s) salt
- 2 teaspoons cinnamon
- 0.5 teaspoon ½ cardamom, ground
- 2 pinches clove powder
- 4 egg (s)
- 1 lemon (s), juice and zest
- 250 g carrot (s), finely rated
- 250 g almond (s), round
- 350 g flour
- 1 point baking powder
For the cast:
- apricot jam or:
For the topping: with kirsch:
- 125 g powdered suar, sifted
- Kirsch
Print Recipe
Pin Recipe Instructions
- Prepare a batter from the ingredients margarine to baking powder.
- Put the dough in the greased loaf pan.
- Bake in the preheated oven at 170 ° C on the lower rail for a good 60 minutes (test with chopsticks!).
- Then let the cake cool slightly and brush with warm apricot jam that has been brushed through a sieve. Alternatively, stir icing sugar with kirsch until smooth and pour onto the completely cooled cake.
- The cake can be stored for a few days, it gets better and better over time!
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