Hearty Carrot Cake with Feta
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g flour, wholemeal flour if you like
- 0.5 teaspoon ½ baking powder
- 100 g low-fat quark
- 2 tablespoon olive oil
- 500 g carrot (s)
- salt
- 2 egg (s)
- 200 ml milk
- Vegetable broth, grained
- tarragon
- 150 g feta cheese
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder. Knead into a smooth dough with low-fat quark, oil, a little cold water and salt. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
- In the meantime, peel the carrots, cut them into slices and cook them briefly in boiling salted water. Drain well. Whisk the eggs with the milk and season with vegetable stock, salt, pepper and tarragon.
- Preheat the oven to 200 ° C. Knead the dough again and roll out. Place in a springform pan or tart pan and form a 1 - 2 cm high rim.
- Spread the carrots on the dough, pour the egg milk over it and bake the tart in the preheated oven for about 40 minutes. Cut the feta into cubes and sprinkle over the cake towards the end of the baking time. Possibly bake briefly with the grill switched on.
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